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UrduA plant-based diet appears to afford significant protection to rats bred to become hypertensive on a high-salt diet, scientists report. When the rats become pregnant, the whole grain diet also protects the mothers and their offspring from deadly preeclampsia.
Tag: FOOD/FOOD SCIENCE
Plant-based diet protects from hypertension, preeclampsia
A plant-based diet appears to afford significant protection to rats bred to become hypertensive on a high-salt diet, scientists report. When the rats become pregnant, the whole grain diet also protects the mothers and their offspring from deadly preeclampsia. Although…
Aquaponics treatment system inspired by sewage plants grows tastier crops and keeps fish healthy
Researchers develop a novel fish waste treatment system that breaks down fish sludge and turns nutrients from fish waste into an effective fertilizer for plants
The evolution of good taste
Does evolution explain why we can’t resist a salty chip? Researchers at NC State University found that differences between the elemental composition of foods and the elemental needs of animals can explain the development of pleasing tastes like salty, umami…
Consumers will pay more for ready-to-eat meals made with fewer ingredients
PULLMAN, Wash. – Most consumers care about the technology and the ingredients used to make their microwavable dinners and other shelf ready meals, according to a new study led by Washington State University researchers. The study found that many consumers…
An omega-3 that’s poison for tumors
So-called “good fatty acids” are essential for human health and much sought after by those who try to eat healthily. Among the Omega-3 fatty acids, DHA or docosahexaenoic acid is crucial to brain function, vision and the regulation of inflammatory…
New method to measure milk components has potential to improve dairy sustainability
Journal of Dairy Science® reports development of a modified milk calibration sample set to improve accuracy of milk urea nitrogen testing
World-first discovery could fuel the new green ammonia economy
In a world-first, Monash University scientists have developed a new, environmentally friendly process that could drive the future production of green ammonia. Ammonia (NH3) is a globally important commodity for fertiliser production to help sustain food production. It is currently…
New dipping solution turns the whole fish into valuable food
When herring are filleted, more than half their weight becomes a low-value ‘side stream’ that never reaches our plates – despite being rich in protein and healthy omega-3 fatty acids. Now, scientists from Chalmers University of Technology, Sweden, have developed…
Nicotinamide can ‘immunize’ plants to protect from fungal disease
Research led by Kanazawa University shows that application of the nicotinamide to wheat spike activated plant immunity and then effectively suppressed the disease symptoms and mycotoxin accumulation of Fusarium head blight
Decoded genome of little-known disease offers hope for citrus
Benign infection can potentially send medicine into plants
How do plants balance microbial friends and foes?
Plants are constantly exposed to microbes: pathogens that cause disease, commensals that cause no harm or benefit, and mutualists that promote plant growth or help fend off pathogens. For example, most land plants can form positive relationships with arbuscular mycorrhizal…
Localized the gene for blue plum skin
Researchers from CRAG and IRTA find the gene that determines Japanese plum skin colour due to the presence or absence of anthocyanins, a group of plant antioxidant pigments with health-promoting effects
Food systems offer huge opportunities to cut emissions, study finds
Greenhouse gases from food production are systematically underestimated, researchers say
Associations of race/ethnicity and food insecurity with COVID-19 infection rates
What The Study Did: The findings of this observational study of the association of race/ethnicity with COVID-19 infection rates and the interaction of pre-COVID experiences of food insecurity suggest that the association varied over time and across racial/ethnic groups. Authors:…
How a Vietnamese raw pork snack could help us keep food fresh, naturally
Fermented meat snack is helping researchers develop a safe, all-natural food preservative
Researchers want to create an entirely new category of climate-friendly plant-based foods
A new research project, PROFERMENT, run by the Department of Food Science at the University of Copenhagen, has received DKK 56 million from the Novo Nordisk Foundation to develop the fundamental knowledge required to invent a completely new category of…
A new disease called halo blight threatens Michigan hop production
If you’re a beer drinker, you’ve noticed that hoppy beers have become increasingly popular. Most of the nation’s hops come from the Pacific Northwest. However, commercial hop production regions have expanded significantly. In Michigan hop production nearly tripled between 2014…
Cutting food waste alone won’t solve world’s nutritional needs
To feed the growing population, researchers urge attention to essential vitamins and minerals
Researchers find toxin from maple tree in cow’s milk
Cows can pass on the hypoglycin A toxin through their milk, a study by the Martin Luther University Halle-Wittenberg (MLU) and the Leibniz Institute of Plant Biochemistry (IPB) in Toxins shows. The substance can cause severe symptoms in humans and…
Researchers want to convert rapeseed proteins from feed to food
A new research project SEEDFOOD will attempt to change this by creating new fundamental knowledge, so we can use the proteins for food in the future. The research project has been established with a grant of DKK 56 million kroner
Don’t like your greens? Blame it on Brassica domestication
New study shows genetic diversity of ancestor, wild Brassica rapa, came from domestication more than 3,000 years ago
Beyond synthetic biology, synthetic ecology boosts health by engineering the environment
BU scientists are investigating how environmental molecules can be used to engineer ‘designer’ microbiomes for combating disease, pollution, and more
UMass Amherst food scientists aim to make plant-based protein tastier and healthier
New journal paper explores the scientific complexities
Role of women highlighted in study focused on the benefits of good farmer seed production
A new study looking at the benefits of good farmer seed production suggests women need more support to participate in contract farming — to the same extent as their male counterparts — and have more equality along the whole food value chain
Report: Analysis of Baltimore City’s urban farms and gardens finds safe levels of metals at vast majority of sites
Study analyzed samples from 104 farms and gardens in Baltimore City and found low levels of lead and other contaminants; report offers guidance about potential exposures
Future Pandemic? Consider Radically Altering Animal Agriculture Practices
FAU Bioethicist Offers Plausible Solutions to Mitigate Zoonotic Risk from Agriculture and Food Production for Public Health
Better popping potential for popcorn
Popcorn. What would movies and sporting events without this salty, buttery snack? America’s love for this snack goes beyond these events. We consume 15 billion quarts of popped popcorn each year. When it comes to popcorn, consumers want a seed-to-snack…
The best strawberries to grow in hot locations
It’s strawberry season in many parts of the U.S, and supermarkets are teeming with these fresh heart-shaped treats. Although the bright red, juicy fruit can grow almost anywhere with lots of sunlight, production in some hot, dry regions is a…
Program seeks public engagement on how data can make food healthier and more sustainable
The 100 Questions’ ‘Food Systems Sustainability’ domain launched by the GovLab at the NYU Tandon School of Engineering, the Barilla Foundation, and the Center for European Policy Studies.
Featured research from NUTRITION 2021 LIVE ONLINE
Press materials for virtual event now available
Alternatives to plastic straws: Which materials are suitable?
Communication No 016/2021 from the BfR of 27 May 2021
More salmonella infections in Europe: Hygiene rules help prepare poultry safely
Special care when handling raw meat and thorough cooking can prevent illnesses
Researchers develop prototype of robotic device to pick, trim button mushrooms
Researchers in Penn State’s College of Agricultural Sciences have developed a robotic mechanism for mushroom picking and trimming and demonstrated its effectiveness for the automated harvesting of button mushrooms. In a new study, the prototype, which is designed to be…
UB researchers look to improve the WIC shopping experience
BUFFALO, N.Y. — For many people, the need to go grocery shopping is met with a sigh, or an “ugh.” It’s generally not considered to be an enjoyable experience. For moms who shop using WIC benefits, it can be a…
Beer byproduct mixed with manure proves an excellent pesticide
Byproducts from the beer and agricultural industry have been shown to reduce numbers of root-knot nematodes and increase yields of lettuce crops
New ‘Swiss Army knife’ cleans up water pollution
First used to soak up oil in water, new sponge sequesters excess phosphate from water
Declining biodiversity in wild Amazon fisheries threatens human diet
Similar trends are seen around the world
Fungus fights mites that harm honey bees
A new fungus strain could provide a chemical-free method for eradicating mites that kill honey bees, according to a study published this month in Scientific Reports.
Fungus fights mites that harm honey bees
New fungus strain could provide a chemical-free method to help honey bees
Gene research on brassicas provides potential for making better crops
Gene research on brassicas provides potential for making better and more climate resilient crops
Mathematical model developed to prevent botulism
For years, food producers who make lightly preserved, ready-to-eat food have had to follow a set of guidelines to stop growth of Clostridium botulinum bacteria and production of a strong neurotoxin. The toxin can cause a serious illness called botulism.…
Mitigating emissions in the livestock production sector
The farming of livestock to feed the global appetite for animal products greatly contributes to global warming. A new study however shows that emission intensity per unit of animal protein produced from the sector has decreased globally over the past…
The world’s smallest fruit picker controlled by artificial intelligence
Physicists from DTU have studied whether valuable chemical substances can be harvested directly from the cells of plants. Using a harvester measuring only a few microns, they have now achieved a technological breakthrough
How the mold influences a chocolate bar’s crystalline structure
When enjoying a chocolate bar, most people don’t think about how the molecules within it are organized. But different arrangements of the fats in chocolate can influence its taste and texture. Now, researchers reporting in ACS’ Crystal Growth & Design…
Keeping more ammonium in soil could decrease pollution, boost crops
Modern-day agriculture faces two major dilemmas: how to produce enough food to feed the growing human population and how to minimize environmental damage associated with intensive agriculture. Keeping more nitrogen in soil as ammonium may be one key way to…
Food scraps get a bold new life
Tokyo, Japan – Most people don’t think much about the food scraps they throw away; however, investigators from the Institute of Industrial Science at The University of Tokyo have developed a new method to reduce food waste by recycling discarded…
Immune function of small chloroplasts in the epidermal cells of plants
It is said that 10 to 15% of the world’s agricultural production loss is caused by diseases, which is equivalent of the food for about 500 million people. And since 70-80% of this plant disease is caused by filamentous fungi,…
Scientists discover a protein that naturally enhances wheat resistance to head scab
Fusarium Head Blight (FHB), also known as scab, is a significant disease of small grain cereals, such as wheat and barley, that impacts farmers around the world. The disease has been reducing acreage and increasing the price of wheat production…
Grass replaces plastic in take-away food packaging
Soon, packaging for take-away foods might be completely based on local, sustainable materials instead of fossil-based products. In a new research project, a packaging solution based on upcycled grass fibres is being developed.