Tomato juice can kill Salmonella Typhi and other bacteria that can harm people’s digestive and urinary tract health, according to research published this week in Microbiology Spectrum, a journal of the American Society for Microbiology.
Beer is usually made from barley, leaving those with a gluten allergy unable to enjoy. Sorghum could be an alternative, but complex preparation steps hamper its adoption. A team reporting in ACS’ Journal of Proteome Research has uncovered an enzyme that could improve sorghum-based beers’ future.
Every year, millions of kids go to houses for ubiquitous trick-or-treating. To ensure what’s put into each trick-or-treater’s bag is a safe treat when eaten, Alexis Hamilton, an assistant professor of food processing microbiology in the College of Agriculture and Life Sciences’ Department of Food Science and Technology, has some tips and tricks.
There are few things tastier than the crisp bite of a cold IPA…for now. A recent study published in the journal Nature Communications found the changing global climate may be affecting the flavor and cost of beer. A warmer and drier climate is expected to lower the yield of hops — the aromatic flowers of the Humulus lupulus plant that give beer its signature bitter flavor — in Europe up to 18 percent by 2050.
Broccoli sprouts have been discovered to contain seven times more polysulfides than mature broccoli
A research facility in Ethiopia now bears the name of Curtis Youngs, recognizing the Iowa State University animal science professor’s pivotal contributions to ongoing programs to enhance dairy cattle genetics in the region. The overarching aim is to increase food security in Africa’s top livestock-producing nation by boosting milk production.
A new study conducted in a lab – with follow-up human breath tests being planned – showed that whole milk plain yogurt prevented almost all of the volatile compounds responsible for garlic’s pungent scent from escaping into the air.
Very young children who attend child care and receive onsite meals and snacks were more likely to be food secure and in good health.
It is said that there is waste in haste, but researchers from Osaka Metropolitan University have proven that doing things rapidly does not necessarily mean working ineffectively.
Recordings of media briefings will be posted by 10 a.m. Eastern Time on each day. Watch recorded media briefings at: www.acs.org/ACSFall2023briefings.
Sourdough bread-making took over amid lockdown boredom. Today, scientists report the 21 key chemical compounds responsible for its one-of-a-kind taste and smell. They will present their results at ACS Fall 2023.
To create desirable and healthful vegan seafood mimics, researchers have 3D-printed an ink made of microalgae protein and mung bean protein. They air-fried their proof-of-concept calamari rings for a tasty, quick snack. They will present their results at ACS Fall 2023.
Pickled vegetables in a mason jar. Homemade salsa. Craft ketchup. Each summer, people use a variety of home food preservation methods to make their garden harvest last all year, and many of them involve acidifying food with vinegar. But with low-acidity vinegars becoming increasingly prevalent, consumers can’t just grab any bottle from the shelf.
Peanut butter and jelly. Fireworks and the Fourth of July. A juicy burger and a crisp German lager. Some things just go together. With the recent rise of craft beer in the U.S., Americans now have more beer choices than ever before. While it’s tempting to serve your favorite adult beverage with every dish, pairing the right beer style with your dish of choice can elevate your Independence Day meal.
Ahead of the July 4th holiday, Virginia Tech experts can speak on a variety of topics, including food & beer pairings for cookouts, pets & fireworks safety, grilling safety tips, and more. To schedule an interview, please contact the media relations office at [email protected]. Safeguarding pets on the 4th of July Summer heat and holiday travel can always be dangerous for pets, and so can the noise of fireworks.
Reporters and bloggers are invited to join top nutrition experts for a dynamic program at NUTRITION 2023. The annual flagship meeting of the American Society for Nutrition runs July 22-25 at the Sheraton Boston and features research announcements, expert discussions, and more.
Join us July 22-25 in Boston for an exciting lineup of scientific symposia, educational sessions, hot-topic discussions, and award lectures covering the latest developments in nutrition science.
While adding a little water is popularly thought to “open up” the flavor of whisky, a Washington State University-led study indicates there’s a point at which it becomes too much: about 20%.
In a combined experimental and theoretical study, Georgia Tech researchers measured carbon dioxide levels in onggi during kimchi fermentation and developed a mathematical model to show how the gas was generated and moved through the onggi’s porous walls. By bringing the study of fluid mechanics to bear on an ancient technology, their research highlights the work of artisans and provides the missing link for how the traditional earthenware allows for high quality kimchi.
Complimentary press passes are now available for NUTRITON 2023, the annual flagship meeting of the American Society for Nutrition. Join us July 22-25 in Boston to hear about the latest developments in nutrition research, practice, and policy.
Recordings of media briefings will be posted by 10 a.m. Eastern Time on each day. Watch recorded media briefings at: www.acs.org/ACSSpring2023briefings.
According to the American Heart Association, roughly 90% of Americans are overdoing it on salt, consuming over twice the daily recommended amount. The U.S. Food and Drug Administration (FDA) announced recently it was proposing a rule to allow the use of salt…
Citrus, caramelized sugar, vinegary, puckering, sour, and solvent. These are just a handful of the 33 terms that researchers in the Virginia Tech College of Agriculture and Life Sciences found after conducting a sensory descriptive analysis of hard cider. This lexicon didn’t previously exist for hard cider, and its development will aid producers in Virginia’s robust cider industry as well as anyone who chooses to enjoy these beverages. Producers will be able to describe their products with precision and clarity because of the study conducted in the Sensory Evaluation Lab at Virginia Tech.
Advancing food science for public health benefit through transparency and collaboration.
A faculty member of Chulalongkorn University’s Faculty of Science has researched and developed high-protein, gluten-free pasta noodles for gluten-intolerant health-lovers.
Scientists have decoded the physical process that takes place in the mouth when a piece of chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally irresistible.
Congratulations to the team of Chula Science Student from the Department of Food Technology, Faculty of Science, for receiving the 2nd Runner-up at the IUFoST Undergraduate Quiz Bowl Championship 2022 competition held in Singapore on November 2, 2022
Plants can detect blue light, but instead of causing sleepless nights, it could help make their fruits taste better. Researchers now report in ACS’ Journal of Agricultural and Food Chemistry that mangoes can become redder, sweeter and more ripe when exposed to blue light over several days.
Researchers have found a method using molecular profiling and machine learning to develop blood-based dietary signatures that more accurately predict both diet and the risk of cardiovascular disease and type 2 diabetes. They say the metabolic snapshot could allow those studying food science to better understand the implications of diet and nutrition on health.
Our applause goes to Mr. Nuti Hutasingh, a Doctoral student from the Department of Food Technology, Faculty of Science, who received the 2nd runner-up award and the Audience Winner prize for receiving the most viewer votes at the 2022 FameLab International Competition.
In an age of industrialized farming and complex supply chains, the true environmental pressures of our global food system are often obscure and difficult to assess.
Register and submit an abstract today!
Congratulations to the two teams of Chula students from the Department of Food Technology, Faculty of Science, for their exceptional performance in the food science and technology competitions this year.
Media Briefing Schedule for ACS Fall 2022
Plant-based milk alternatives are an attractive option for many people. But some minerals are required to be on the Nutrition Facts label only under certain circumstances. Now, researchers have analyzed plant-based beverages and report variability in mineral content. They will present their results at ACS Fall 2022.
Vanilla is one of the most popular spices. Today, scientists report a profile of 20 chemicals found in vanilla bean extracts, including several previously unknown ones. The work could help producers develop better-tasting vanilla. The researchers will present their results today at ACS Fall 2022.
Mealworms are edible insects and a healthful alternative to traditional meat protein. Today, researchers report that they’ve cooked up mealworms with sugar, creating a “meat-like” flavoring for a tasty source of extra protein in convenience foods. They will present their results at ACS Fall 2022.
IAFNS and IAFP establish new memorandum of understanding to strengthen collaboration on food safety issues.
So-called “aromatic” blueberries taste better. With new research, University of Florida scientists now know why, and their findings will help future plant breeding efforts.
People who add extra salt to their food at the table are at higher risk of dying prematurely from any cause, according to a study of more than 500,000 people, published in the European Heart Journal today (Monday).
In a pilot study, researchers in ACS’ Journal of Agricultural and Food Chemistry report that compared to their pre-trial microbiome, men who drank either one alcoholic or non-alcoholic lager daily had a more diverse set of gut microbes, which can reduce the risk for some diseases.
A new study reveals that people browsing the popular social media platform TikTok for information about the diet are likely to find advice that is neither aligned with the Mediterranean diet nor particularly healthful.
Poultry is responsible for more than one out of every five cases of salmonella infection in the U.S. But traditional methods of testing the chicken you grab off the grocery shelf may not be enough to detect all strains of the bacteria, according to new research from the University of Georgia.
Press materials are now available for NUTRITION 2022 LIVE ONLINE, the flagship annual meeting of the American Society for Nutrition (ASN).
Dietary guidelines form the basis for nutrition advice and regulations around the world. While there is strong scientific consensus around most existing guidelines, one question has recently stirred debate: Should consumers be warned to avoid ultra-processed foods?
Limonene – a compound in orange peels – is used in flavorings, perfumes and cleaners. Researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have treated limonene with electricity and ethanol, resulting in a mixture of fragrant aroma compounds, some of which haven’t been identified before.
Join top nutrition researchers and practitioners for a dynamic virtual program at NUTRITION 2022 LIVE ONLINE. The flagship meeting of the American Society for Nutrition features research announcements, expert discussions and more.
Plants — they’re just like us, with unique techniques for handling stress.
Get the latest insights from leading nutrition scientists and practitioners at NUTRITION 2022 LIVE ONLINE, the flagship online meeting of the American Society for Nutrition. Explore the meeting program for scientific sessions, special events and featured speakers.
We like some foods, and dislike others.