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New way to create eco-friendly fungicides that protect food crops

A new study has revealed an important phase in researchers’ quest to produce targeted and more eco-friendly fungicides that protect food crops.

5 Mar 2021

Specific proteins in plants can prevent zinc deficiency in humans

More than two billion individuals across the world are malnourished because of zinc deficiency.

5 Mar 2021

Ultrasonic cleaning can clean food more effectively than current washing methods

New research has demonstrated that mild streams of water transporting sound and tiny air bubbles can remove bacteria from salad leaves more effectively.

3 Mar 2021

High-fat diet may lead to greater risk of heart attacks

According to a study, consumption of a high-fat diet could trigger a response in the heart, causing growth and resulting in a higher risk of heart attacks.

3 Mar 2021

Chickpea genetics reduce need for chemicals

In recent years, hummus has become a pop culture food phenomenon, drawing praises from dieticians for the health benefits and chefs for the flavor.

3 Mar 2021

Rising temperatures could reduce efficiency of food chains

According to a new study, rising temperatures could decrease the efficiency of food chains and endanger the survival of larger animals.

From University of Exeter 2 Mar 2021

New study on plant metabolism can help produce more food for increasing population

A new study has demonstrated how plants exploit their metabolism to identify time and know when to develop.

2 Mar 2021

Reducing salt potentially maintains Parmigiano Reggiano cheese's texture and flavor

Aged cheeses pack a punch of nutty, sharp flavor. Before they're fully mature, aged cheeses are either waxed or placed in brine for weeks to create a natural rind. However, the high salt content in brined cheeses deters some consumers.

25 Feb 2021

Portable DNA sequencers may enable routine microbial monitoring during food production

According to a recent study, handheld or portable instruments are suitable for environmental control during the production of food.

23 Feb 2021

Antioxidant in green tea may lead to new anti-cancer drugs

Green tea contains an antioxidant that may boost the concentrations of p53, called the “guardian of the genome,” for its potential to kill cancerous cells.

15 Feb 2021

Natural compounds in apples and other fruits may improve brain function

According to a new study, apples and other fruits contain natural substances that may help trigger the generation of new neurons in the brain.

15 Feb 2021

Front-of-pack labels of infant and toddler food may not accurately represent the actual ingredients

The descriptions on the fronts of infant and toddler food packages may not accurately reflect the actual ingredient amounts, according to new research.

From Penn State University 11 Feb 2021

We must learn that brown fruit is not bad fruit

Which bananas end up in your shopping basket, the uniformly yellow ones or those with brown spots?

10 Feb 2021

Researchers produce microalgae biomass with high content of carotenoid pigments

Scientists from Peter the Great St. Petersburg Polytechnic University (SPbPU) have successfully produced microalgae biomass that has a high content of carotenoid pigments, which is suitable for the food sector.

9 Feb 2021

Detecting the levels of antibiotics in food

In this interview, AZoLifeSciences speaks to Dr. Yujie Ben about her latest research that investigated the varying levels of antibiotics found in food.

From Southern University of Science and Technology 8 Feb 2021

“Food inks” could help preserve nutrition and flavor of fresh, frozen vegetables

Scientists have created a novel method in which fresh and frozen vegetables are used to produce “food inks.”

5 Feb 2021

Juicing technique can influence phytochemical content, antioxidant activity of vegetable juices

With the New Year, many people are making resolutions to eat healthier, by eating more vegetables, for example. But those who don't like the taste or texture of some vegetables might prefer to drink them in a home-squeezed juice.

28 Jan 2021

New study sheds light on citrus greening disease

Huanglongbing (HLB), also called citrus greening disease, is detrimental to the citrus industry and causes unparalleled levels of destruction around the world. But despite this fact, there is no proven treatment for this.

22 Jan 2021

New form of cultivated meat promises more natural flavor and texture

Researchers have created a type of cultivated meat using a process that offers more natural flavor than other substitutes to conventional animal meat.

20 Jan 2021

New technique helps detect dangerous histamine levels in fish samples

For people buying food products, there is no way to determine the safety and quality of food that is delivered to their plates by existing distribution systems.

20 Jan 2021

Food Science News and Research

New way to create eco-friendly fungicides that protect food crops

Specific proteins in plants can prevent zinc deficiency in humans

Ultrasonic cleaning can clean food more effectively than current washing methods

High-fat diet may lead to greater risk of heart attacks

Chickpea genetics reduce need for chemicals

Rising temperatures could reduce efficiency of food chains

New study on plant metabolism can help produce more food for increasing population

Reducing salt potentially maintains Parmigiano Reggiano cheese's texture and flavor

Portable DNA sequencers may enable routine microbial monitoring during food production

Antioxidant in green tea may lead to new anti-cancer drugs

Natural compounds in apples and other fruits may improve brain function

Front-of-pack labels of infant and toddler food may not accurately represent the actual ingredients

We must learn that brown fruit is not bad fruit

Researchers produce microalgae biomass with high content of carotenoid pigments

Detecting the levels of antibiotics in food

“Food inks” could help preserve nutrition and flavor of fresh, frozen vegetables

Juicing technique can influence phytochemical content, antioxidant activity of vegetable juices

New study sheds light on citrus greening disease

New form of cultivated meat promises more natural flavor and texture

New technique helps detect dangerous histamine levels in fish samples

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