Orange carrots are highly revered and regarded as “good for you” vegetables but a review from Comprehensive Reviews in Food Science and Food Safety describes carrots of the purple and red variety and suggest they offer just as much nutritional benefit.
Two new review studies in Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists, take a closer look at fiber—from the different types available to the role fiber plays in cardiovascular disease and overall health.
The addition of rosemary extract to ground beef actually reduces cancer-causing agents that can form upon cooking, according to a recent study in the Journal of Food Science, published by the Institute of Food Technologists.
Green tea is quickly becoming the tea of choice for health conscious consumers with U.S. tea drinkers preferring green tea with lower flavor and bitterness intensity, according to a new study from the Journal of Food Science, published by the Institute of Food Technologists.
The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from the Journal of Food Science and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.
The Institute of Food Technologists released three review articles in the Journal of Food Science that were presented at the IFT Annual Meeting in 2009. The articles provide greater detail on nanotechnology science and its application to food.
Including fish in a balanced diet has long been associated with the prevention of heart disease, and scientists now believe that it can help preserve heart function in patients who have experienced heart failure. A new study in the Journal of Food Science reports that moderate fish consumption can help reduce the risk of left ventricular systolic dysfunction (LVSD) in post acute coronary syndrome (ACS) patients.
Carotenoids, found in green leafy vegetables and colored fruits, have been found to increase visual performance and may prevent age-related eye diseases, according to a study in the Journal of Food Science, published by the Institute of Food Technologists. Authors from the University of Georgia compiled the results of multiple studies on the effects of the carotenoids lutein and zeaxanthin on visual performance. These carotenoids play an important role in human vision, including a positive impact on the retina.
The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with more than 18,000 individual members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from the Journal of Food Science and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.
The Institute of Food Technologists (IFT) today delivered to the U.S. Food and Drug Administration (FDA) a new technical study that recommends guidelines to establish a comprehensive product tracing system to track the movement of food products effectively from farm to point of sale or service.
Institute of Food Technologists will host a press conference on the findings and recommendations from a new technical study that recommends guidelines to establish a comprehensive product tracing system to track the movement of food products effectively from farm to table.
The Institute of Food Technologists is a nonprofit scientific association with 20,000 professionals working in food science, food technology, and related professions in industry, academia, and government. IFT is offering two of its experts to discuss H1N1 Flu, the importance of hand washing during flu season, vaccine safety and distribution, and infection control.
Researchers from the University of Manitoba report that whole yellow pea flour can be used as an ingredient to produce low-glycemic foods that may help those with diabetes, according to a new study from the Journal of Food Science, published by the Institute of Food Technologists.
The following news briefs are from the Institute of Food Technologists (IFT), a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from a variety of IFT publications, including the Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.
A recent study from the Journal of Food Science, published by the Institute of Food Technologists, determined that smoking salmon at adequately high temperatures is a step in reducing the risk of Listeria monocytogenes in the fish.
New research indicates that astronauts will soon have their own gardens aboard the International Space Station with the ability to grow vitamin A-rich carrots in space, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.
The following news briefs are from the Institute of Food Technologists (IFT), a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from a variety of IFT publications, including the Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.
From household appliances to prescription drugs, nanotechnology will have an impact on everyday lives. Nanotechnology is the science and technology of the production and manipulation of materials at nanoscale levels of approximately 100 nanometers or smaller. A new paper in the October 2009 issue of Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists, discusses the emerging challenges and potential solutions generated by nanotechnology.
A new study from the Journal of Food Science, published by the Institute of Food Technologists, shows that microwave reheating of hotdogs for 75 seconds at high power may decrease risks from pathogens that cause food-borne illness.
The October 2009 issue of the Journal of Food Science reviews the key concepts of RFID technology and its food safety applications to the food industry.
Researchers found that a common kitchen spice contains an active component that reduces the deadliness of the Escherichia coli O157 toxin, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists. E. coli O157 toxins cause abdominal cramps, bloody diarrhea, acute renal failure and gastrointestinal bleeding.
Foodborne pathogens like Salmonella enterica, Escherichia coli O157:H7 and Listeria monocytogenes are serious safety issues for food processors and consumers alike. However, meat and poultry products may be rendered safer with the use of edible apple film wraps, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists.
Researchers discuss legumes as a nutritional powerhouse to help overcome malnutrition in an estimated 800 million undernourished people throughout developing counties in the October 2009 issue of Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists.
Raise a wine glass for good health. A new article in the September 2009 issue of Food Technology magazine reviews the current health research on light to moderate consumption of wine.
Color plays a crucial role in the way consumers taste and perceive the food they eat. In the October 2009 issue of Comprehensive Reviews in Food Science and Food Safety, an article discusses the rooted history of food coloring and looks into the future of the food industry’s move toward all-natural food coloring.
Oregano, allspice and garlic essential oils (EOs) can be effective, natural barriers against E. coli, Salmonella and Listeria, according to a study in the Journal of Food Science, published by the Institute of Food Technologists. The new study from government researchers revealed that oregano oil was found to be the most effective antimicrobial, followed by allspice and garlic.
Flavor is supreme and health conscious consumers that turn to lower sodium foods may have difficulty enjoying the healthier versions of their favorite foods. However, Japanese researchers suggest that dried bonito flakes made from fish may accentuate the salty taste of products, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.
Monolaurin, an extract from coconut oil could be used as a microbial agent in foods, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.
Salmonella was more resistant to heat treatment of whole cuts of beef than in ground beef products, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.
When exposed to oxygen or stored for long periods, some oils lose healthy properties such as fatty acid levels. Researchers suggest decreasing or removing a natural antioxidant called alpha-tocopherol to reap the full benefits of healthy oils, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.
The amino acids and minerals found in asparagus extract may alleviate alcohol hangover and protect liver cells against toxins, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.
A new study in the Journal of Food Science explores the impact of space flight on the nutritional value of foods. Maintaining the health of the crew aboard a spacecraft is a critical issue especially during extended trips. Because foods may lose their nutrients during extended space missions, food scientists are analyzing ways to increase shelf life of nutrients in the food.
Supplementing spaghetti with unripe banana flour may be a healthy addition since banana flour contains antioxidants and fiber, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.
Why consumers buy cheddar cheese labeled as sharp may not be related to the sharp flavor but may have more to do with brand association with a specific taste or regional labeling. Consumers' location may sometimes influence preference for sharp cheddar cheese flavor, but basically they buy what tastes good to them, according to an article in the Journal of Food Science, published by the Institute of Food Technologists.
A compound from honeybees known as propolis, the substance bees use to seal their hives, may protect against heat stress in athletes, according to an article in the Journal of Food Science, published by the Institute of Food Technologists.
Long known for its antioxidants, immune boosting and, most recently, antihypertensive properties, black tea could have another health benefit. Black tea may be used to control diabetes, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.
The following news briefs are from the Institute of Food Technologists, a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from a variety of IFT publications, including the Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.
A study in the June/July Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists, reviews the current status of research to develop desirable cheeses with low fat and/or low sodium, their regulatory and labeling status, consumer acceptability and challenges for further efforts.
A study in the Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists, compiles the results of different studies on the use of natural antimicrobials in fresh-cut fruits and juices to maintain their safety and quality. Consumption of ready-to-eat fruits that are fresh-cut and fruit juices has substantially risen over the last few years, mostly due to the increasing demand for low-calorie food products with fresh-like characteristics.
Elementary school children couldn't tell the difference between refined flour or whole grain and soluble fiber-enriched products, according to an article in the June/July 2009 issue of the Journal of Food Science, published by the Institute of Food Technologists.
About six percent of children and four percent of adults have food allergies. An article in the Journal of Food Science Education, published by the Institute of Food Technologists, discussed how an educational packet on coping with allergies was created and tested with 46 adults with food allergies to learn if the materials would useful. The packet addressed how those with severe food allergies have significant gaps in knowledge about their disease and how to prevent recurrences of allergic reactions.
Musical parodies of contemporary songs can be effective in educating people about safe food handling, according to an article in the Journal of Food Science Education, published by the Institute of Food Technologists.
Scientific evidence shows vitamin D may go beyond its traditionally known role in maintaining bone integrity, according to new research presented at the Institute of Food Technologists Annual Meeting and Food Expo earlier this month. It may play a role in preventing autoimmune diseases such as multiple sclerosis and rheumatoid arthritis, some types of cancer (breast, ovarian, colorectal and prostate).
The Institute of Food Technologists (IFT) and the Chinese Institute of Food Science and Technology (CIFST) debuted the inaugural issue of Global Food Industry at the 2009 IFT Annual Meeting and Food Expo. IFT and CIFST have had a strong relationship for more than a decade and the joint publishing initiative with IFT's Food Technology magazine has been a key goal of both organizations for several years.
Research on the disease-preventing, health-promoting benefits of meat and meat products makes them a viable contender in the functional food arena. Enriching meats with fiber, probiotics and omega-3 fatty acids may help consumers to associate meat with a healthy lifestyle.
Resistant starch may help control diabetes, aid in weight management and reduce colon cancer risk, according to new studies presented at the Institute of Food Technologists (IFT) 2009 Annual Meeting and Food Expo.
Nutrition, environmental health, and food safety are issues that are becoming closely tied, according to speakers at the 2009 Institute of Food Technologists (IFT) Annual Meeting and Food Expo. Sustainability is becoming more important to the consumer when it comes to food, with factors such as production ethics and global warming being foremost.
American consumers can take heart that safety issues with foods processed in China are spurring research in the U.S. on new methods of detecting dangerous contaminants such as melamine in adulterated foods. In addition, the Chinese government has instituted new laws designed to lower the risk of exports from that country.
New natural treatments may help improve the quality of life for more than 21 million osteoarthritis (OA) sufferers, according to new research presented at the 2009 Institute of Food Technologists (IFT) Annual Meeting and Food Expo. Studies show that a novel, natural chicken derivative is more effective and longer-lasting than traditional chondroitin and glucosamine treatments.
Before trying yet another diet fad or otherwise reducing dietary fat consumption, consider that fat and other essential nutrients may be the fountain of youth. During a scientific session titled "Food Science, Nutrition, and Skin: Lessons for the Food Producer and Consumer on Aging, Beauty, and Healthy Skin," three panelists presented strong evidence that fat is the great unifier in the battle against skin problems, signs of aging, and hair loss.
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