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Newswise - News for Journalists

Newswise Special Wire
Thursday, February 25, 2016

Public edition |

NEWSWISE Food Science Wire with IFT 25-Feb-2016

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

NUS Food Scientists Create Healthier, Diabetic-Friendly Bread

A team of food scientists from the National University of Singapore has successfully formulated a recipe for making healthier bread by adding a natural plant pigment, called anthocyanin, extracted from black rice. This new bread option gets digested at a slower rate – hence improving blood glucose control – and is high in antioxidants, among other health benefits.

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Food Chemistry; Food and Bioprocess Technology

– National University of Singapore

Potatoes Wild with Calcium

Researchers have found the molecular marker -- a pattern in the plant's natural DNA -- for calcium in potatoes. This will save time in breeding high-quality, high-calcium potatoes that resist rot.

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Crop Science, January 29, 2016

– Crop Science Society of America (CSSA)

New Study Finds Clear Differences Between Organic and Non-Organic Milk and Meat

In the largest study of its kind, an international team of experts led by Newcastle University, UK, has shown that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products.

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British Journal of Nutrition

– Newcastle University

How Hunter-Gatherers Preserved Their Food Sources

New research explores the impact of hunter-gatherers on north Pacific marine food webs and the behaviors that helped preserve their network of food sources. The findings hold implications for modern food webs.

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Nature Scientific Reports

– Santa Fe Institute

Freezing Steak Improves Tenderness of Some Cuts, Study Finds

Kansas State University researchers have found that freezing strip loin and inside round steaks makes those cuts as much as 10 percent more tender when it comes time to eat them.

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– Kansas State University

Unraveling the Enigma of Salty Taste Detection

Scientists from the Monell Center have further characterized the identity and functionality of salt-responding taste cells on the tongue. The knowledge may lead to novel approaches to develop salt replacers or enhancers that can help reduce the sodium content of food while retaining desirable salty taste.

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– Monell Chemical Senses Center

Millennials Say One Thing but Do Another When Choosing Chocolate, Kansas State University Study Finds

Despite strong preferences for ethical chocolate in focus groups, only 14 percent of millennials in individual choice studies selected candy with ethical or social factors labeling, according to a Kansas State University study. In addition, a majority of millennials also prefer chocolate with clean labeling.

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Food Quality and Preference

– Kansas State University

Research News from National Labs and more with DOE Science News

Research news in high energy physics, materials science, environment, biology, nuclear physics and fusion, basic energy, supercomputing, and more.

– Newswise

National Strawberry Day: Time to Recognize UF/IFAS Breeding Program

As National Strawberry Day approaches on Feb. 27, you can bite into a Florida strawberry, and you might taste the tang of the fruits bred through the combined efforts of University of Florida Institute of Food and Agricultural Sciences researchers.

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– University of Florida Institute of Food and Agricultural Sciences

IFT Launches New Website To Help Consumers Find Out the Facts on Food

Consumers have a lot of questions about where their food comes from, how it’s made and what’s in it. To help consumers find this information, the Institute of Food Technologists (IFT) is excited to announce the launch of “IFT Food Facts.” IFT Food Facts is an online resource that has videos and fact sheets with tips related to the science of food that consumers can use at home, at the store and on the go. IFT’s member experts answer common questions about food safety, nutrition, and food chemistry, as well as address common myths and misperceptions about food science and technology.

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– Institute of Food Technologists (IFT)

How Plant Science Can Grow Small Business

UA mushroom experts are teaching a workshop on how to raise mushrooms — a highly lucrative crop.

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– University of Arizona

Case Western Reserve University Researcher Developing Low-Cost, Portable Method to Detect Tainted Medicines and Impure Food Supplements

Fake or low-quality medicines and food supplements are an ongoing global problem in underdeveloped nations, although technology-savvy places, such as the United States, are also not immune. A researcher at Case Western Reserve University is developing a low-cost, portable prototype designed to detect tainted medicines and food supplements that otherwise can make their way to consumers.

– Case Western Reserve University

Researchers Figure Out How Super-Hot Peppers Pack Their Punch

Researchers at NMSU’s Chile Pepper Institute have discovered that super-hot chile peppers, those with more than one million Scoville Heat Units, are built differently than other peppers.

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– New Mexico State University (NMSU)

Peanut Expert Reports Good Season Despite Excess Rainfall for New Mexico Growers

While abundant rainfall helped peanut farmers in New Mexico through the growing season, it became too much of a good thing during the fall harvest as rains persisted. Peanut expert Naveen Puppala outlines the challenges and economic impact of the peanut crop.

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– New Mexico State University (NMSU)

Good Enough to….Photograph, then Eat

Food-related hashtags on social media have millions of posts: but what happens after we snap a food selfie? Intrigued by this new social norm and its impact, Sean Coary, Ph.D., assistant professor of food marketing at Saint Joseph’s University in Philadelphia, teamed up with Morgan Poor, Ph.D., assistant professor of marketing at the University of San Diego, to research the impact of consumer-generated images of food on satisfaction.

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Expert(s) available

Journal of Consumer Marketing

– Saint Joseph's University

Wine and Chocolate, with Tannins as Cupid

Wine and chocolate go together at Valentine’s Day like hearts and arrows. And it turns out the two icons of romance share some scientific similarities.

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Expert(s) available

– Washington State University

Plant Scientists: GM Technology a Safe Tool to Help Meet Food Supply Demands

More than 1,000 scientists from nonprofit, corporate, academic, and private institutions say public doubts about genetically modified food crops are hindering the next Green Revolution.

– Donald Danforth Plant Science Center

IFT Adds Four New Schools to List of Approved Food Science Programs

The Institute of Food Technologist’s (IFT) Higher Education Review Board (HERB) recently added four new schools to their list of approved undergraduate food science programs, bringing the total list to 61 schools. The primary goal of the Education Standards is to enhance excellence in food science education. Approved schools are listed on and is currently being updated with information on the four new programs.

– Institute of Food Technologists (IFT)

Obesity, Nutrition, & Public Policy

Doctors’ Reminders Help Keep People More Engaged in Their Health Care

An embargoed new study examining the program called OpenNotes has found that follow up emails from a primary care doctor can be a critical way to keep patients involved in their own health care.

(Embargo expired on 11-Feb-2016 at 12:05 ET)

Journal of the American Medical Informatics Assn.

– University of California, Los Angeles (UCLA), Health Sciences

Dietary Changes May Help Postpone Dialysis in Patients with Chronic Kidney Disease

• Five patients with severely reduced kidney function would need to adhere to a ketoanalogue-supplemented very low–protein diet to avoid a >50% reduction in kidney function or the need for dialysis in 1 patient

(Embargo expired on 28-Jan-2016 at 17:00 ET)

doi:10.1681/ASN.2015040369; Journal of the American Society of Nephrology

– American Society of Nephrology (ASN)

People in Food Deserts Eat Much Differently Than the Rest of America

A new study from Georgia Tech identifies the food choices and nutritional profiles of people living in America's food deserts. People with less access to grocery stores eat food that is 5 to 17 percent higher in fat, cholesterol and sugars compared to those shared in non-food deserts areas.

– Georgia Institute of Technology

Pollution Linked to Obesity, Natural Sugar Possible Health Benefits, and Just 5% Weight Loss Has Big Impact on Health...and More at the Obesity News Source

Bariatric surgery improves knee replacement outcome, weight loss stigma, using fat cells to fight diabetes, and more...

– Newswise

The Latest Cancer Research and Related Features at the Cancer News Source

See the latest cancer research and get pertinent informative features on the fight against cancer at Newswise's Cancer News Source.

– Newswise

Newswise Staff Picks

The best news, curated by Newswise editors

– Newswise Recommends

Newswise Recommends Journal Related News

All Newswise articles citing journal-published research news

– Newswise Recommends

Experts and Research on the U.S. Supreme Court

Experts and research news on SCOTUS appointments, cases, the politics and the legal precedents of the United States' highest court.

– Newswise

New Iowa State Research Holds Promise for Diabetics with Vitamin D Deficiency

A simple change in diet could boost vitamin D levels for millions of Americans suffering from Type 2 diabetes, according to new research from Iowa State University published in the Journal of Agricultural and Food Chemistry.

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Journal of Agricultural and Food Chemistry

– Iowa State University

Aging May Worsen the Effects of a High-Salt Diet

Age significantly impaired the ability of rats to get rid of excess sodium when exposed to a high-salt diet, according to research published in the American Journal of Physiology—Regulatory, Integrative and Comparative Physiology. Findings could have implications for salt consumption in the elderly; suggest older people could be at greater risk for the negative consequences of eating a high-salt diet.

American Journal of Physiology—Regulatory, Integrative and Comparative Physiology

– American Physiological Society (APS)

Experimental Biology 2016 Programming at a Glance

Programming highlights from Experimental Biology 2016, April 2-6, in San Diego. Topics include anatomy, physiology, biochemistry, pathology, nutrition, and pharmacology.

Experimental Biology, Apr- 2016

– Federation of American Societies for Experimental Biology (FASEB)

Reinforcing Parenting Through Cooking

Roasted vegetables, fruit salads and spinach smoothies can form the basis for a healthy meal and provide a chance to connect as a family. These are insights that 9- and 10-year-olds and their caregivers in South Dakota gained through iCook, a multi-state U.S. Department of Agricultural project to increase culinary skills, family mealtime and physical activity as a means of preventing childhood obesity.

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Expert(s) available

– South Dakota State University

UF/IFAS – Saving the World One Great Idea at a Time at ONE WORLD Summit

Today’s students will be the world’s leaders in 2050, when the population is expected to reach 9 billion people; they will face issues like overcrowding, food security, energy and water management, and climate change. UF's ONE WORLD summit addresses these issues by bringing together a diverse group of educators and students, Extension professionals, community development personnel, corporate partners and policy makers.

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– University of Florida Institute of Food and Agricultural Sciences

Experts Available for the Media

– Newswise

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