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Newswise Special Wire
Thursday, June 25, 2015

Public edition | newswise.com

NEWSWISE Food Science Wire with IFT 25-Jun-2015
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Food Science Wire with IFT

Food Science and Nutrition News Channel

...brought to you by Newswise in collaboration with the Institute of Food Technologists (IFT), a nonprofit scientific society bringing together food scientists, technologists and related professions from academia, government, and industry.

Food Science & Production

Infrared Dry Blanching May Retain Higher Level of Vitamin C in Dried Mangos

Mangos contain several bioactive compounds that are potentially related to chronic disease prevention. A new study in the June issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that infrared dry blanching prior to blanching may improve the retention of water-soluble vitamins, like vitamin C in dried mangos.

Journal of Food Science

– Institute of Food Technologists (IFT)

10 Healthy Reasons to Eat Quinoa

Got quinoa? If not, you may want to consider adding it to your diet. A recent review article by researchers from Rutgers University, Universidad Arturo Prat and Universidad de Las Américas explained the specific phytochemicals and nutrients that make quinoa so healthy. The study was featured in the July issue of Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT).

Comprehensive Reviews in Food Science and Food Safety

– Institute of Food Technologists (IFT)

'Farm-to-Table' Model Shows Occupational Health Risks in Food Industry

Workers involved in nearly every step of the modern food industry are at increased risk of occupational illness/injury and death, compared to other industries, reports a study in the July Journal of Occupational and Environmental Medicine, official publication of the American College of Occupational and Environmental Medicine (ACOEM).

Journal of Occupational and Environmental Medicine

– Journal of Occupational and Environmental Medicine

Researchers Discover New Enzyme, Link to Iron in Vitamin A Synthesis

A research team's discovery of new information about how plants synthesize carotenoids, precursors for vitamin A that are essential for plant development and survival, and human health, could help scientists increase the levels of provitamin A in food crops and reduce global vitamin A deficiency.

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Nature Chemical Biology, June 2015

– Georgia State University

Study Finds Decreased Social Anxiety Among Young Adults Who Eat Fermented Foods

A University of Maryland School of Social Work researcher joins with colleagues at William & Mary to probe a possible connection between fermented foods, which contain probiotics, and social anxiety symptoms.

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Psychiatry Research, Aug-2015

– University of Maryland, Baltimore

New Salt Mix May Help Reduce Sodium Content in Food

Salt plays an important role in food products in terms of functional properties, sensory attributes, and food preservation, but high levels of sodium have been linked to health problems such as hypertension and cardiovascular disease. The findings of a study in the June 2015 issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT) could potentially be used to meet the high demand for products that are low in sodium with favorable sensory qualities.

Journal of Food Science

– Institute of Food Technologists (IFT)

How Sustainable Water Use Can Boost Food Security Worldwide

Amid growing public awareness that water is not an unlimited resource, scientists and policy makers alike are working to reduce the water footprint of food production and ensure a safe ocean habitat for future supplies of fish and seafood.

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– Institute of Food Technologists (IFT)

7 Reasons to Eat Insects

Eating bugs may not seem appetizing, but according to John Coupland, PhD, CFS, Professor of Food Science at Penn State University and spokesperson for the Institute of Food Technologists (IFT), insects are a sustainable alternative protein source with nutritional benefits that can’t be ignored.

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– Institute of Food Technologists (IFT)

Session and Expo Highlights at IFT15 in Chicago

Session and Expo Highlights at IFT15 in Chicago.

– Institute of Food Technologists (IFT)

Institute of Food Technologists Announces 2015 Achievement Awards

The Institute of Food Technologists (IFT) is proud to announce the 2015 achievement award recipients. IFT recognizes the many accomplishments that individuals and organizations have made to advance food science and the food industry. The IFT Achievement Awards recognize team members or an individual for remarkable contributions in research, applications, and service in the food science and technology industry. Each recipient will be recognized on July 11, 2015 at Chicago’s historic Field Museum during IFT15.

– Institute of Food Technologists (IFT)

Obesity, Nutrition, & Public Policy

Americans May Be Wasting More Food Than They Think

Most Americans are aware that food waste is a problem, are concerned about it, and say they work to reduce their own waste, but nearly three quarters believe that they waste less food than the national average, new research suggests.

(Embargo expired on 10-Jun-2015 at 14:00 ET)

PLOS ONE

– Johns Hopkins Bloomberg School of Public Health

Researcher Finds Color of Urine to Be Valid Gauge for Hydration in Children

More than half of American children are dehydrated, and a University of Arkansas researcher has found an easy way for children to gauge hydration using established protocols already in place for athletes. The research also shows that children can accurately self-assess hydration levels using established methods.

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European Journal of Nutrition

– University of Arkansas, Fayetteville

New Pilot Study: Tart Cherry Juice Reduced Post-Race Respiratory Tract Symptoms After a Marathon

While previous research suggests tart cherry juice may help aid muscle recovery after extensive exercise, a new pilot study published in the Journal of the International Society of Sports Nutrition found that Montmorency tart cherry juice reduced upper respiratory tract symptoms associated with marathon running in study participants. Post-race sniffles are a common problem among endurance athletes.

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Journal of the International Society of Sports Nutrition

– Cherry Marketing Institute

Regular Soda, Please: Hormone That Differentiates Sugar, Diet Sweeteners Could Exist in Humans

We've all been there: We eat an entire sleeve of fat-free, low-calorie cookies and we're stuffing ourselves with more food 15 minutes later.

Neuron

– University of Michigan

Ways to Decrease Wasted Food in Your Home

Food wasted means money wasted, which can be an expensive problem especially in homes with financial constraints. A new study from the Cornell Food and Brand Lab and the Getulio Vargas Foundation, shows that the top causes of food waste in such homes include buying too much, preparing in abundance, unwillingness to consume leftovers, and improper food storage.

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– Cornell University

Decision to Remove Artificial Ingredients a Challenge, Says Iowa State Professor

Several major food companies plan to remove artificial ingredients from their products within the next few years. It’s a move that will be a challenge for the industry and likely increase costs, says an Iowa State University professor.

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Expert(s) available

– Iowa State University

#KState nutritionist comments on new @US_FDA trans fat regulations

– Kansas State University

Food Ethics Experts

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– Johns Hopkins Berman Institute of Bioethics

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