Essential amino acid intakes in the US population exceed recommended minimum requirements, but higher intakes were not correlated with muscle benefits in older adults.
Researchers working with the Alzheimer’s Center at Temple (ACT) recently investigated the effect of extra virgin olive oil (EVOO) on brain health and memory to determine if consumption of extra virgin olive oil, the main component of the Mediterranean diet, can delay cognitive decline in people with Down Syndrome (DS).
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It’s important to eat your veggies, but some essential vitamins and nutrients can only be found in animals, including certain amino acids and peptides. But, in a proof-of-concept study published in ACS’ Journal of Agricultural and Food Chemistry, researchers developed a method to produce creatine, carnosine and taurine — all animal-based nutrients and common workout supplements — right inside a plant. The system allows for different synthetic modules to be easily stacked together to boost production.
Almost six in 10 Americans have pro-inflammatory diets, increasing the risk of health problems including heart disease and cancer, according to a new study that used a tool designed to examine inflammation in the diet.
A team of University of Illinois Urbana-Champaign researchers has developed a method to reconstruct hyperspectral images from standard RGB images using deep machine learning. This technique can greatly simplify the analytical process and potentially revolutionize product assessment in the agricultural industry.
A research team has successfully enhanced the thermostability of Carboxypeptidase A (CPA), a crucial enzyme with significant potential in the food and pharmaceutical industries, through the innovative use of disulfide bonds.
“Thai fruit flavored herbal effervescent tablets,” the world’s first Thai herbal product in an effervescent tablet form with Thai fruit flavors, is another achievement from the joint research and development between a private organization, Get Taste Thai CO., LTD. and Assoc. Prof. Dr. Inthawoot Suppavorasatit, Deputy Dean of the Faculty of Science, Assoc. Prof. Dr. Kitipong Assatarakul, Head of the Department of Food Technology, and Asst. Prof. Dr. Nattida Chotechuang, Department of Food Technology, Faculty of Science, Chulalongkorn University.
Agriculture is the world’s largest industry. It employs more than one billion people and generates over $1.3 trillion dollars’ worth of food annually, but some farm practices have serious negative impacts on the environment, which is why sustainable agricultural practices have been championed.
A research team has unveiled significant differences in the nutritional and phytochemical composition of lily bulbs, depending on the drying methods used.
Bin Li’s research team from Shenyang Agricultural University highlights the potential of malvidin-3-O-galactoside (M3G), a blueberry-derived anthocyanin, to improve colonic mucosal barrier function and alleviate colitis symptoms.
Lactoferrin (LF) is an iron-binding glycoprotein and is involved in important physiological processes. It is derived from milk and mucosal secretions. However, the separation and purification of a large amount of biologically active LF is very difficult. Therefore, technologies for synthetically manufacturing LF are urgently needed. In this review, researchers summarized the design and construction of high-expression LF synthetic biological systems. These systems are efficient and can maximize the LF production at large-scale industrial levels.
Scientists tested different methods of obtaining bacterial cellulose on the base of tea fungus. It turned out that when they grow on soybean molasses, microorganisms produce more by 57% of this product than on the base of tea with sugar. This method will make the production cheaper, because soybean molasses is a by-product of soybean processing, that is obtained in great amount at factories. Thanks to such cheap and accessible substrate it will be possible to produce bacterial cellulose, that is used in medicine for wound healing and neogenesis, industrially. Results of the research supported by the grant of Russian Scientific Foundation (RSF), are published in the magazine Food Science and Technology.
A research team reveals that biofilm formation on food-contact surfaces in the food supply chain poses a significant challenge, providing an environment for harmful bacteria that can lead to foodborne illnesses and degrade food quality.
A research team reveals the nutraceutical potential of desugared sugarcane extract (DSE), a byproduct of sugar refining, as a rich source of bioactive compounds.
The George Washington University and José Andrés, renowned chef and founder of the Global Food Institute (GFI) at GW, today announced Instacart and The Rockefeller Foundation are members of the Institute’s Leadership Council.
Researchers used dual-nozzle 3D printing technology to construct plant-based yellow croaker tissue analogs by soy protein isolate–xanthan gum-starch complex (as simulated muscle ink) and nanostarch-carrageenan emulsion gel (as simulated fat ink). Successfully, indicators of testing demonstrated that 3D-printed plant-based yellow croaker flesh with a composite structure had a good simulation quality.
The University of Illinois Urbana-Champaign has launched five new online graduate certificate programs designed for online learners interested in topics including sustainable food production economics, alternative investments, wetland conservation, human nutrition and policy, and dairy nutrition.
A recent study reveals the intricate dynamics behind catechin biosynthesis in tea plants, highlighting how phosphate (Pi) signaling and jasmonate (JA) pathways interact to regulate these valuable health-promoting compounds. The findings illuminate the environmental and hormonal factors that influence catechin production, which is crucial for both the economic value and the health benefits of tea.
A Texas A&M AgriLife Research team is working to find crop varieties, starting with sorghum, that will minimize that escaped nitrogen, thus reducing input costs for farmers and greenhouse gas emissions into the atmosphere.
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