Incorporating sweet potato puree into bread not only adds vitamin A, but also changes the starch composition by increasing the fiber content. That can be beneficial for diabetics.
Seeds are treated for a variety of reasons to help maximize yield potential
During this unique study researchers from the University of Surrey and European Food Information Council (EUFIC) reviewed over 100 scientific papers to examine if different criteria exist in developing classification systems for processed foods and, if so, what distinguishes them.
An international group of scientists from India and Russia has created edible food films for packaging fruits, vegetables, poultry, meat, and seafood.
Replacing sodium chloride (NaCl) in food with potassium chloride (KCl) could be one tool to help the country reduce sodium intake in line with federal recommendations.
Legumes, sunflower seeds consumed by many
In recent years, fermented dairy foods have been gaining attention for their health benefits, and a new review published in the Journal of Dairy Science indicates these foods could help reduce conditions like hypertension (high blood pressure).
Remote, part-time Fellowships available for graduate students from diverse backgrounds to learn about and contribute to ongoing food and beverage sector research projects.
Plastomics, Inc. and Evogene Ltd.’s Ag-Seed division announced a collaboration agreement targeting novel insect control traits for soybean. .
Journalists may now apply for press credentials for the spring meeting of the American Chemical Society, one of the largest scientific conferences of the year. The meeting will be held online April 5-30.
The popular stevia sweetener comes from a tropical crop. New research is helping find the varieties that can grow in colder climates.
Since 2013, a mysterious phenomenon has been killing apple trees across North America, leaving growers panicked and scientists bewildered. The phenomenon has been named rapid apple decline for its sudden onset, which causes apple trees to quickly deteriorate and die. Now, two Cornell University scientists are on a mission to track down its cause.
A world first study from the University of South Australia and the University of Technology Sydney, shows just how important local foods can be for domestic tourism, as the findings show how food can potentially increase visits to local areas by tenfold.
The vegan diet is on trend. How this type of diet affects health is the subject of scientific studies. In a new study from the German Federal Institute for Risk Assessment (BfR), the bone health of 36 vegans as well as 36 people following a mixed-food diet was determined with an ultrasound measurement of the heel bone.
Good nutrition is essential for a healthy immune system, which may offer protection from seasonal illness and other health problems. The Academy of Nutrition and Dietetics recommends focusing on food to get the vitamins and minerals your body needs to stay healthy.
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.
For National Nutrition Month®, the Academy of Nutrition and Dietetics encourages everyone to embrace their individuality: Create healthful eating patterns with the foods they love.
Researchers uncover natural disease resistance in chickpeas as a harmful pathogen develops resistance to fungicide.
In March, the Academy focuses attention on healthful eating through National Nutrition Month®. This year’s theme, Personalize Your Plate, promotes creating nutritious meals to meet individuals’ cultural and personal food preferences.
Raspberry muffins are in our future.
An animal scientist studying relationships between insulin and milk production in dairy cows has received a three-year, $500,000 grant from the U.S. Department of Agriculture National Institute of Food and Agriculture.
The second study published in as many months has identified another reason to add more mushrooms to the recommended American diet.
During this unique study, a team of researchers led by Professor Jane Ogden from the University of Surrey investigated the impact of actively preparing or watching others prepare food (e.g., on a cooking show) versus distraction away from this focus. Researchers sought to understand how this may affect the amount of food consumed and influence the desire to continue eating.
S&T released today the ASF Master Question List (MQL), a comprehensive resource that provides an up-to-date authoritative summary of publicly available information about the virus to promote coordinated research and improved emergency response preparedness.
Radishes can be used as biofumigants and break up soil
In a world first genetic study, researchers from the Australian Centre for Precision Health at the University of South Australia found that that long-term, heavy coffee consumption – six or more cups a day – can increase the amount of lipids (fats) in your blood to significantly heighten your risk of cardiovascular disease (CVD).
NASA, in collaboration with other leading space agencies, aims to send its first human missions to Mars in the early 2030s, while companies like SpaceX may do so even earlier.
New collection of resources will help yam breeders and farmers
The UNC Department of Biology's Professor Patrick Burns, Ph.D., and Assistant Professor James Haughian, Ph.D., are using fish byproducts, which are rich in omega-3 fatty acids, to improve reproduction in female cows in the dairy and beef industries.
Which bananas end up in your shopping basket-- the uniformly yellow ones or those with brown spots?
A $2.65 million gift to support Cornell University and partner research in Tanzania will improve distribution of new and more resistant varieties of cassava while empowering women and marginalized groups in the East African nation.
Foods will sometimes get stuck to a heated surface, even if oil or a nonstick frying pan is used. Scientists have investigated the fluid properties of oil on a flat surface and their work, reported in Physics of Fluids, shows convection may be to blame. When the pan is heated from below, a temperature gradient is established in the oil film, as well as a surface tension gradient. This gradient sets up a type of convection known as thermocapillary convection.
There's a better end for used food than taking up space in landfills and contributing to global warming.
For Michigan State University’s Felicia Wu, the surprise isn’t that people who work with livestock are at higher risk of picking up antibiotic-resistant bacteria, but instead how much higher their risk levels are. “This is a bit of a wakeup call,” said Wu, John. A Hannah Distinguished Professor in the Departments of Food Science and Human Nutrition and Agricultural, Food and Resource Economics. “I don’t think there was much awareness that swine workers are at such high risk, for example. Or that large animal vets are also at extremely high risk.”
Research uses plant breeding and biotechnology to remove proteins associated with food allergies.
A new variety of cherry tomatoes from Cornell AgriTech provides improved yield and shelf-life while enhancing both visual and culinary appeal.
Scientists have proposed that using a cheap and simple product – hard candy – to screen for the loss of taste and smell in populations at risk for COVID-19 exposure may help detect probable positive cases in otherwise asymptomatic people.
Healthy food production, erosion prevention among many benefits
New dry beans from UC Davis combine desirable qualities for both farmers and consumers
Researchers at Canada's McMaster University have developed a new form of cultivated meat using a method that promises more natural flavour and texture than other alternatives to traditional meat from animals.
Differences in nitrogen loss intensity between livestock and crops confirm the need for change.
Good news for those who need a cuppa to start the day. Food scientists from the National University of Singapore have created new probiotic coffee and tea drinks that are packed with over 1 billion units of gut-friendly live probiotics. These non-dairy and plant-based beverages can be stored chilled or at room temperature for more than 14 weeks.
Researchers led by the University of Tsukuba find that drinking two cups of oolong tea a day can stimulate fat breakdown while you sleep
Second only to the spiny lobster, the queen conch is a prized delicacy long harvested for food and is revered for its beautiful shell. Conch populations have dwindled so low, creating a dire and urgent situation in ecological and economic terms. To preserve this most significant molluscan fishery in the Caribbean, the world’s leading expert on queen conch aquaculture has published an 80-page, step-by-step user manual that provides complete illustrations and photos of how to culture and restore the queen conch.
Programs could disappear as they see reduced budgets, staffing
Each corn harvest leaves behind leaves, husks and cobs. Research shows cattle can take advantage of this food resource without damaging field productivity.
Two studies from the University of Copenhagen show that Danes aren't quite as good as Chinese at discerning bitter tastes. The research suggests that this is related to anatomical differences upon the tongues of Danish and Chinese people.
The University of Delaware’s Kyle Davis led a collaborative effort to research how to protect food chains from environmental shocks—everything from floods, droughts, and extreme heat to other phenomena like natural hazards, pests, disease, algal blooms, and coral bleaching.
Harrisburg University Presents will host a live virtual cooking show featuring four renowned Pennsylvania chefs and celebrity chef, Roy Choi, to benefit hospitality employees across the state adversely affected by the COVID-19 pandemic at 7 p.m. on Jan. 26
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