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UrduChinese-German research team discovers plant variant that largely neutralises the toxin
Tag: FOOD/FOOD SCIENCE
Ultrasonic cleaning of salad could reduce instances of food poisoning
A new study has shown that gentle streams of water carrying sound and microscopic air bubbles can clean bacteria from salad leaves more effectively than current washing methods used by suppliers and consumers. As well as reducing food poisoning, the…
Meeting the meat needs of the future
Tokyo, Japan – Humans are largely omnivores, and meat in various forms has always featured in the diet of most cultures. However, with the increasing population and pressure on the environment, traditional methods of meeting this fundamental food requirement are…
Open Data for Resilience — A webinar for International Open Data Day
An expert panel of researchers discusses the importance of open data to building resilient food systems
New cell line could lead to more reliable vaccine development to fight costly pig virus
AMES, Iowa – Vaccines are an important tool in fighting porcine reproductive and respiratory syndrome (PRRS), but the fast-mutating virus that causes the disease sometimes requires the production of autogenous vaccines tailored to particular variants. The production of autogenous vaccines…
Bitter receptor involved in anti-inflammatory effect of resveratrol?
Human gum cells as a test system for investigating interactions between resveratrol, bitter receptors and the release of inflammatory markers
New treatment unlocks potential for baking raspberries
Raspberry muffins are in our future.
Science takes guesswork out of cheese production and reduces waste
Researchers are helping take the guesswork out of cheese manufacturing by using science to better predict and control the ripening process.
New treatment unlocks potential for baking raspberries
Raspberry muffins are in our future. Washington State University scientists have figured out a way to treat raspberries before they’re frozen so that they maintain their structure when thawed. The tart little berries are very delicate and freezing damages their…
Assessing hemp-containing foodstuff
The BfR recommends acute reference dose as basis for assessing hemp-containing foodstuff
Plant clock could be the key to producing more food for the world
Night time clock helps plants know when to grow
Excessive social media use linked to binge eating in US preteens
For kids, screen time may go hand-in-hand with high-calorie snacking, UCSF- University of Toronto study shows
When foams collapse (and when they don’t)
High-speed video microscopy reveals the complex mechanics of foam collapse
Vitamin B6 may help keep COVID-19’s cytokine storms at bay
Vitamin B6 may help calm cytokine storms and unclog blood clots linked to COVID-19’s lethality. But research on it is lacking. A Hiroshima University professor calls on fellow scientists to study its potential role
Smaller plates help reduce food waste in campus dining halls
URBANA, Ill. – Food waste is a major problem in the U.S., and young adults are among the worst culprits. Many of them attend college or university and live on campus, making dining halls a prime target for waste reduction…
Food systems lessons from COVID-19: From understanding fragilities to building resilience
At this seminar, researchers from the CGIAR COVID-19 Hub present results from the first global assessment of the impacts of COVID-19 on food systems and their actors
Cellular seafood
Researchers detail the long chain of events required for cultured seafood to deliver environmental benefits
Indian agriculture: Groundwater depletion could reduce winter cropped acreage significantly in years
Map and photo India is the world’s second-largest producer of wheat and rice and is home to more than 600 million farmers. The country has achieved impressive food-production gains since the 1960s, due in part to an increased reliance on…
Measuring carbon nanotubes taken up by plants
Carbon nanotubes are tiny. They can be a hundred thousand times smaller than the width of a human hair. But they have huge potential. Products manufactured using carbon nanotubes include rebar for concrete, sporting goods, wind turbines, and lithium batteries,…
Mushrooms Add Important Nutrients When Included in the Typical Diet
First dietary modeling analysis of all three USDA Food Patterns investigates the effects of adding a serving of mushrooms
How “ugly” labels can increase purchase of unattractive produce
News from the Journal of Marketing
Reducing salt in Parmigiano Reggiano cheese might not negatively affect its 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.…
Like wine, environmental conditions impact flavor of whiskey, study finds
CORVALLIS, Ore. – Flavor differences in whiskey can be discerned based solely on the environment in which the barley used to make the whiskey is grown, a new study co-authored by an Oregon State University researcher found. This is first…
School of Community Health Sciences publishes study on sugar-sweetened beverage taxes
Research points to a proactive shift that halts the spread of preemption and begins the task of overturning existing health policy statues
Project examines how to make ‘farm to table’ more sustainable
UTA research into Iowa farming has potential impact for urban and rural areas in Texas
Tweaking corn kernels with CRISPR
Corn–or maize–has changed over thousands of years from weedy plants that make ears with less than a dozen kernels to the cobs packed with hundreds of juicy kernels that we see on farms today. Powerful DNA-editing techniques such as CRISPR…
CABBI researchers challenge the CRP status quo to mitigate fossil fuels
A team led by sustainability theme leader Madhu Khanna suggests a new use for land enrolled in the Conservation Reserve Program (CRP) that may be a ‘win-win’ scenario for the economy and environment alike
Wolves prefer to feed on the wild side
Research team studies feeding behavior of wild predators in Mongolia
Breeding better seeds: Healthy food for more people
Your morning cereal or oatmeal. The bread on your sandwich. The corn chips for your snack, and the cookies for dessert. Not one would be possible with the humblest of ingredients: the seed. Seeds such as wheat, rice and corn…
Edible holograms could someday decorate foods
Holograms are everywhere, from driver’s licenses to credit cards to product packaging. And now, edible holograms could someday enhance foods. Researchers reporting in ACS Nano have developed a laser-based method to print nanostructured holograms on dried corn syrup films. The…
Irish-Welsh team to investigate oats
– major grant to develop new climate-resistant varieties
Biotech fit for the Red Planet
New method for growing cyanobacteria under Mars-like conditions
Out of this world: U of I researchers measure photosynthesis from space
Research team develops model to accurately calculate gross primary productivity (GPP) in bioenergy crops using satellite data.
‘See through soil’ could help farmers deal with future droughts
In research that may eventually help crops survive drought, scientists at Princeton University have uncovered a key reason that mixing material called hydrogels with soil has sometimes proven disappointing for farmers. Hydrogel beads, tiny plastic blobs that can absorb a…
Why portraying humans as healthy machines can backfire
News from the Journal of Marketing
A study analyses breakfast-related advertising in Mediterranean countries
Breakfast products featured in advertising targeting children contain triple the amount of sugar of those advertised for adults
Cataloguing genetic information about yams
Yams are a staple food in West Africa, which produces over 90% of the world’s yams each year. Yams play a key role in the food security, economic income, and traditional culture for the region. While they are commonly assumed…
Novel analytical tools developed by SMART key to next-generation agriculture
Next-gen analytical technologies will enable sustainable practices in traditional and urban agriculture
‘Handy pen’ lights up when exposed to nerve gas or spoiled food vapors
Exposure to some odorless, colorless and tasteless gases, such as nerve agents, can be toxic or even lethal. And having the ability to detect other types of vapors could save people from eating spoiled or rotten food. Easy-to-use portable devices…
What’s the catch? Algal blooms influence fishing booms
Satellite images reveal that the timing of algal blooms in the Red Sea may affect the next haul of sardines and squid by commercial fisheries. Rising temperatures in the Red Sea have changed the timing of phytoplankton blooms. These microscopic…
Plant-based diet and bone health: adequate calcium and vitamin D intakes should be ensured
In a study conducted at the University of Helsinki, Finland, 136 adults adhered to one of three study diets for 12 weeks. One of them corresponded to the average Finnish diet, containing roughly 70% animal-derived protein of total protein, while…
Samara Polytech scientists proved the anti-cancer properties of a number of plant extracts
Extracts from black chokeberry, raspberry and fireweed have a special anti-carcinogenic and antioxidant effect
Food waste researcher: We must learn that brown fruit isn’t bad fruit
Which bananas end up in your shopping basket– the uniformly yellow ones or those with brown spots?
Plant science startup receives NSF funding to advance in-home greenhouse technologies
WEST LAFAYETTE, Ind. – A Purdue University-affiliated startup that designs, distributes and supports direct-to-consumer, in-home greenhouses has won a National Science Foundation Small Business Innovation Research grant. The SBIR grant, worth $256,000, is in addition to $50,000 in matching funding…
Food waste researcher: We must learn that brown fruit isn’t bad fruit
We tend to avoid choosing apples with brown spots, assuming that they taste bad. But if we are to end food waste, we’ll need to upend that assumption. UCPH researcher emphasizes that there’s nothing wrong with oddly shaped or bruised apples.
Researchers find peptide that treats, prevents killer citrus disease
Treatment causes deadly bacterium to leak and die
Outpatient dietary management of electrolyte disorders during COVID-19
What The Article Says: In this essay, the authors describe a 97-year-old patient who learned to titrate condensed chicken soup like a medicine during the COVID-19 pandemic. Authors: Yuenting Diana Kwong, M.D., M.A.S., University of California, San Francisco, is the…
Pandemic caused ‘staggering’ economic, human impact in developing counties, research says
Falling incomes, smaller meals, educational setbacks among consequences
Sweden ahead of Denmark in the public sector organic food race
Sweden takes first, Denmark second and Norway lags at the bottom when it comes to how much organic food is served in canteens, kindergartens and other public sector workplaces across the three Nordic nations
School gardens linked with kids eating more vegetables
Getting children to eat their vegetables can seem like an insurmountable task, but nutrition researchers at The University of Texas at Austin have found one way: school gardens and lessons on using what’s grown in them. Researchers worked with 16…