Food science news with IFT

Filters close
Released: 10-Oct-2024 1:05 PM EDT
Americans are Meeting Minimum Needs for Essential Amino Acids
Institute for the Advancement of Food and Nutrition Sciences

Essential amino acid intakes in the US population exceed recommended minimum requirements, but higher intakes were not correlated with muscle benefits in older adults.

Released: 7-Oct-2024 5:05 PM EDT
Extra Virgin Olive Oil May Preserve Cognitive Function in Down Syndrome
Alzheimer's Center at Temple University Lewis Katz School of Medicine

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).

27-Sep-2024 8:00 AM EDT
Turning Plants Into Workout Supplement Bio-Factories
American Chemical Society (ACS)

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.

Released: 1-Oct-2024 8:05 AM EDT
Study Highlights Pervasiveness of Inflammation in American Diet
Ohio State University

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.

Newswise: New Imaging Technique Brings US Closer to Simplified, Low-Cost Agricultural Quality Assessment
Released: 30-Sep-2024 3:05 PM EDT
New Imaging Technique Brings US Closer to Simplified, Low-Cost Agricultural Quality Assessment
College of Agricultural, Consumer and Environmental Sciences, University of Illinois Urbana-Champaign

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.

Newswise: New Study Enhances Thermostability of Carboxypeptidase A for Broader Industrial Applications
Released: 27-Sep-2024 10:05 AM EDT
New Study Enhances Thermostability of Carboxypeptidase A for Broader Industrial Applications
Chinese Academy of Sciences

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.

Newswise: World’s First “Thai Fruit Flavored Herbal Effervescent Tablets” from Deep Tech R&D by Chulalongkorn University and the Private Sector
Released: 27-Sep-2024 8:55 AM EDT
World’s First “Thai Fruit Flavored Herbal Effervescent Tablets” from Deep Tech R&D by Chulalongkorn University and the Private Sector
Chulalongkorn University

“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.

Released: 26-Sep-2024 9:05 AM EDT
New MSU Research Shows How Some Agriculture Practices Impact Food Safety, Health
Michigan State 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.

   
Newswise: New Study Highlights Impact of Drying Techniques on Nutrient Profiles in Lily Bulbs
Released: 25-Sep-2024 10:05 AM EDT
New Study Highlights Impact of Drying Techniques on Nutrient Profiles in Lily Bulbs
Chinese Academy of Sciences

A research team has unveiled significant differences in the nutritional and phytochemical composition of lily bulbs, depending on the drying methods used.

Newswise: Blueberry-Derived Compound Shows Promise in Enhancing Colonic Mucosal Barrier Function
Released: 25-Sep-2024 10:05 AM EDT
Blueberry-Derived Compound Shows Promise in Enhancing Colonic Mucosal Barrier Function
Chinese Academy of Sciences

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.

Newswise: Revolutionizing Industrial Scale Lactoferrin Production with Synthetic Biological Systems
Released: 25-Sep-2024 5:05 AM EDT
Revolutionizing Industrial Scale Lactoferrin Production with Synthetic Biological Systems
Chinese Academy of Sciences

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.

Newswise: Instead of tea with sugar: soybean molasses helped tea fungus to produce more bacterial cellulose.
Released: 24-Sep-2024 8:05 AM EDT
Instead of tea with sugar: soybean molasses helped tea fungus to produce more bacterial cellulose.
Scientific Project Lomonosov

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.

Newswise: New Strategies to Combat Biofilm Formation in the Food Industry to Enhance Food Safety
Released: 23-Sep-2024 5:05 AM EDT
New Strategies to Combat Biofilm Formation in the Food Industry to Enhance Food Safety
Chinese Academy of Sciences

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.

Newswise: Desugared Sugarcane Extract Shows Promising Antioxidant and Antidiabetic Properties for Nutraceutical Applications
Released: 23-Sep-2024 4:05 AM EDT
Desugared Sugarcane Extract Shows Promising Antioxidant and Antidiabetic Properties for Nutraceutical Applications
Chinese Academy of Sciences

A research team reveals the nutraceutical potential of desugared sugarcane extract (DSE), a byproduct of sugar refining, as a rich source of bioactive compounds.

Released: 19-Sep-2024 12:00 PM EDT
Instacart and the Rockefeller Foundation Join the GW Global Food Institute Leadership Council
George Washington University

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.

Newswise: Simulated Construction of Plant-Based Fish Meat with Composite Structure via 3D Printing
Released: 19-Sep-2024 10:05 AM EDT
Simulated Construction of Plant-Based Fish Meat with Composite Structure via 3D Printing
Chinese Academy of Sciences

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.

Newswise: ACES Debuts Five Online Graduate Certificates: Upskill in Agribusiness, Conservation, and Nutrition
Released: 19-Sep-2024 10:05 AM EDT
ACES Debuts Five Online Graduate Certificates: Upskill in Agribusiness, Conservation, and Nutrition
College of Agricultural, Consumer and Environmental Sciences, University of Illinois Urbana-Champaign

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.

Newswise: Unlocking the Secrets of Tea's Healthful Compounds: Phosphate and Jasmonate's Role
Released: 19-Sep-2024 9:05 AM EDT
Unlocking the Secrets of Tea's Healthful Compounds: Phosphate and Jasmonate's Role
Chinese Academy of Sciences

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.

Newswise: Texas A&M AgriLife Researchers Identify Novel Approach to Minimize Nitrogen Loss in Crops
Released: 16-Sep-2024 3:05 PM EDT
Texas A&M AgriLife Researchers Identify Novel Approach to Minimize Nitrogen Loss in Crops
Texas A&M AgriLife

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.


  • Previous Page
  • Next Page

Showing results

11 of 1

close
0.87014