Hot dogs are the perfect summer fare. But knowing for sure what you're getting inside a bun can be difficult. Now scientists have devised a method that could help prevent frankfurter fraud, which is especially important for those who can't eat certain types of meats. They report their approach in ACS' Journal of Agricultural and Food Chemistry.
More children are coming to hospital emergency departments this summer for drownings or near-drownings, including at Penn State Children’s Hospital, where staff members say they have seen more cases recently than they can recall in several years.
Excess nitrogen from agricultural runoff can enter surface waters with devastating effects. Algal blooms and fish kills are a just a couple of possible consequences. But riparian buffer zones – areas of grasses, perennials, or trees – between farmlands and streams or rivers can help.
Scientists built enzymes that efficiently produce hydrogen, one half of the "holy grail" of splitting water to make hydrogen to fuel cars.
Scientists modeled runoff using two widely adopted methods. They found that the modeling choices result in differences that ultimately swing results in carbon cycle simulations—by as much as 20%.
Health and wellness tips from UT Southwestern Medical Center experts for August 2016
The high levels of caffeine in energy drinks may lead to cardiac complications, suggests a case report in the July/August Journal of Addiction Medicine, the official journal of the American Society of Addiction Medicine (ASAM). The journal is published by Wolters Kluwer.
With 2016 Summer Olympic Games set to begin Aug. 5 in Rio de Janeiro, Indiana University experts in economics, public health, media studies, cybersecurity, public and environmental affairs and business and are available to discuss a variety of issues. Topics include Zika and other health concerns for athletes and spectators, how coverage and marketing of the games has changed and how it might frame public discussion on other topics, and Brazil's ability to pull off a successful worldwide event and its long-term futur
Researchers develop an affordable way to monitor rivers and stream flow, 24/7, using open source products.
A team of engineers at Washington University in St. Louis has found a way to use graphene oxide sheets to transform dirty water into drinking water, and it could be a global game-changer.
Researchers from Columbia University have found that people with non-celiac wheat sensitivity have a weakened intestinal barrier, which leads to a systemic immune response after ingesting wheat and related cereals.
With the Olympic Torch Run on day 80 of 95 on its way to Rio, this summer’s Olympic Games have already shaped up to be an incredibly dramatic event with political overthrows, violence in the city’s favelas, fears about rio’s water quality and the ever present threat of the Zika virus, all of which have somewhat overshadowed enthusiasm for the games themselves and have left some calling to have the games cancelled.
Even though American consumers throw away about 80 billion pounds of food a year, only about half are aware that food waste is a problem. Even more, researchers have identified that most people perceive benefits to throwing food away, some of which have limited basis in fact.
A new study from the International Institute for Applied Systems Analysis (IIASA) shows how improving communication and involvement could bring consensus solutions for the embattled Rio Grande/Bravo, which is shared between the USA and Mexico.
The University of California, Riverside has been awarded $284,680 by the Robert Wood Johnson Foundation to determine whether drought and adverse weather conditions cause health problems, and whether water policy affects the link between extreme temperatures and health.
One of the keys to preventing food-borne illness and food waste is making sure that the surfaces at production facilities remain free of contamination between scheduled cleanings.So researchers are investigating special new coatings that are more resistant to bacteria and other microbes than the food contact surfaces that are used now, according to a July 17 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).
Many new food products fail, but that might not be the case if manufacturers better understood the emotions behind consumer choices, says psychologist Herb Meiselman, an expert in the fields of sensory and consumer research. Product developers need to think about how foods make people feel when they’re creating new products, according to Meiselman, a speaker at a July 19 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).
It’s just a matter of time before many different foods have “intelligent packaging,” a term used to describe package features that communicate information such as shelf life, freshness and quality, according to a presentation at a July 18 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).
At a special presentation on Sunday morning at IFT16: Where Science Feeds Innovation, IFT Immediate Past President Mary Ellen Camire announced and presented three companies—Bavaria Corporation, CSIRO, and Weber Scientific—with the 2016 IFT Food Expo Innovation Award. The winning entries offer solutions to today’s food issues and trends of clean label, sustainability, and food safety.
Energy drinks combined with alcohol (AmEDs) were once available for purchase as a premixed beverage, until 2010 when the U.S. Food and Drug Administration determined that the combination was unsafe. However, the popularity of AmEDs continues to rise, fueled by private consumers and bartenders. There are a variety of risks associated with AmEDs, including a greater chance of binge drinking than with alcoholic beverages alone. This study investigated whether consuming high-caffeine energy drinks mixed with alcohol results in a greater desire to drink alcohol than alcohol alone.
Researchers at UK’s Center for Applied Energy Research (CAER) are always on the lookout for abundant and sustainable materials that can be converted into value-added products. In this case, CAER has partnered with Wilderness Trail Distillery in Danville, Kentucky to convert stillage, a by-product left over during the bourbon production process, into materials that can be used in batteries, capacitors and water filtration systems.
The University of California San Diego School of Medicine Center for Community Health recently received a $3.4 million grant from the U.S. Department of Agriculture (USDA) to increase affordable food access to low-income community members who are part of the Supplemental Nutrition Assistance Program (SNAP).
Researchers reduce the amount of nitrogen that moves downstream from fields with woodchip-filled trenches, bioreactors. Bacteria that live in them neutralize the nitrogen threat to downstream waters.
Marketing researchers at the University of Arkansas compared different types of front-of-package nutrition information labels and found that a "one-size-fits-all" label is not suitable for all shopping scenarios.
Food Allergy Research & Education (FARE), the leading nonprofit organization working on behalf of the 15 million Americans with food allergies, today announced the expansion of the FARE Clinical Network, which now comprises 28 centers of excellence across the country. The FARE Clinical Network, dedicated to changing the face of food allergy care, is the only collaborative network of its kind.
People who are obese and have a higher body mass index (BMI) are more likely to be inadequately hydrated and vice versa.
UT Southwestern Medical Center researchers have uncovered a mechanism that a type of pathogenic bacteria found in shellfish use to sense when they are in the human gut, where they release toxins that cause food poisoning.
Genomics and related approaches are transforming the way we grow, produce and consume food. When food professionals from all over the globe gather at McCormick Place South for IFT16: Where Science Feeds Innovation, July 16-19 in Chicago, a special Genomics Day event will be held. IFT spoke with Dr. Lawrence Goodridge, Director of the Food Safety and Quality Program at McGill University about what’s happening atGenomics Day.
Coffee is enjoyed by millions of people every day and the ‘coffee experience’ has become a staple of our modern life and culture. While the current body of research related to the effects of coffee consumption on human health has been contradictory, a study in the June issue of Comprehensive Reviews in Food Science and Food Safety, which is published by the Institute of Food Technologists (IFT), found that the potential benefits of moderate coffee drinking outweigh the risks in adult consumers for the majority of major health outcomes considered.
Each year, an estimated 48 million Americans get sick — sometimes mortally — from an all-too common source: foodborne pathogens. Even as the industry looks for ways to curb outbreaks, a new University of Notre Dame study finds that just being able to trace a product through its supply chain is at once critical, and difficult.
New researcher shows how a special tool called a noise logger can detect water leaks accurately and efficiently, before major roadwork is required.
A study of 430 hospitals in the developing world found that more than one-third lacked running water, a deficiency that can lead to unsanitary conditions for patients in general and dangerous conditions for those who need surgery.
An ongoing incident of Listeria contamination linked to frozen vegetables is causing illnesses across state and national lines. At least 350 products use the vegetables, which are distributed to retailers in all 50 states and four Canadian provinces.
A Kobe University research group including Associate Professor Maki Hideshi (Center for Environmental Management), PhD candidate Sakata Genki (Graduate School of Engineering, Department of Chemical Science and Engineering, currently employed at Central Glass Co., Ltd.) and Professor Mizuhata Minoru (Graduate School of Engineering) have developed a new analysis method that uses magnetic fields to quickly and accurately measure the concentration of aluminum used to purify tap water. These findings can potentially be used in developing efficient and environmentally-conscious coagulants for water treatment. The findings were presented on May 29, 2016 at the 76th Japan Society for Analytical Chemistry Symposium.
The adolescent years can be full of changes. A new study by Iowa State University researchers suggests that when these years include prolonged periods of food insecurity coupled with harsh parenting practices, females are prone to obesity in early adulthood.
The New York State Center for Clean Water Technology at Stony Brook University today issued a white paper introducing a potential replacement for Long Island cesspools that has shown an ability to remove high amounts of nitrogen from household wastewater, a contaminant identified as the primary cause of local water quality degradation on Long Island. The system incorporates simple design with locally-sourced, natural materials in order to position it as an economically viable alternative for high performance onsite wastewater treatment, a crucial infrastructure need for restoring Long Island water quality. Pilot installations of the system are underway at a test center, and scheduled to begin locally by early fall as part of the Suffolk County Department of Health Services demonstration program for innovate/alternative septic treatment systems.
An experimental tool to give farmers and other stakeholders an improved estimate of how much water is available in a specific watershed is scheduled to go on line this summer.
Future food security depends on a variety of factors – but better soil data could substantially help improve projections of future crop yields, shows new research from the International Institute for Applied Systems Analysis (IIASA)
Experts from the American College of Rheumatology (ACR), Food and Drug Administration (FDA), and other leading national healthcare groups spoke about the emerging biosimilars market, including key policy and regulatory questions for patients, providers and the healthcare system, during a national policy briefing held today by the nonpartisan Alliance for Health Reform.
Scientists are getting closer to directly observing how and why water is essential to life as we know it.
When it comes to baking bread, the bigger the loaf, the better. But to determine the baking performance of wheat flour, food scientists had to bake a loaf of bread. That may not be necessary, thanks to a new mathematical model that uses specific dough parameters to predict loaf volume. That saves time and money.
Soon Henry M. Rowan College of Engineering students at Rowan University, Glassboro, New Jersey, will be able to outline many of the mazes of water lines that were buried under tiny South Jersey boroughs or sprawling North Jersey cities back when the students were sprouting their first teeth – or their great-great parents were learning to walk.
Improved publication strategy for authors who use hydrological modeling software will make model data easier for readers to understand and reuse.
Differing food landscapes are described in a new series of papers entitled Retail Food Environments in Canada: Maximizing the Impact of Research, Policy and Practice, recently released in a special supplement of the Canadian Journal of Public Health.
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