A study in the Journal of Food Science published by the Institute of Food Technologists (IFT) showed that the addition of oregano essential oils to sunflower seeds preserved their positive sensory attributes and freshness quality.
The majority of consumers that eat or buy organic products do not want synthetic antimicrobials or antioxidants added to their foods and prefer a “clean label”. A study in the Journal of Food Science published by the Institute of Food Technologists (IFT) showed that extracts from pecan shells may be effective at protecting meats, such as chicken from listeria growth.
New research has uncovered an underutilized berry that could be the new super fruit, the buffaloberry. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that buffaloberries contain large amounts of lycopene and a related acidic compound, methyl-lycopenoate, which are important antioxidants and nutrients beneficial for human health.
The world population is slated to reach nine billion by the year 2050 and with the demands of a growing population comes the need for a sustainable food supply. The August issue of Food Technology magazine published by the Institute of Food Technologists (IFT) includes an article about the SAI Platform (Sustainable Agriculture Initiative), a global initiative helping food and drink companies achieve sustainable production and sourcing of raw agricultural materials.
An emulsion is a mixture of two fluids such as oil and water that is achieved by breaking up the molecules in both substances into very fine, small droplets in order to keep the combination from separating. In the August issue of Food Technology magazine published by the Institute of Food Technologists (IFT) Contributing Editor, J. Peter Clark breaks down what emulsifiers are and how they are used in familiar foods.
A special supplement to the June 2013 issue of the Journal of Food Science highlights new studies and research that show the health benefits of consuming raisins.
Demand has grown recently to find more natural ways to reduce the adverse effects of the two major methods for cancer treatment, ionizing radiation and chemotherapy. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that garlic oil reduced the decrease of white blood cells affected by chemotherapy and radiation treatment in mice with cancerous tumors.
Climate change, water scarcity, increasing world population, and rising food prices are only some of the socioeconomic factors that threaten agriculture and food security worldwide, especially for disadvantaged populations that live in arid and sub-arid regions. In the May issue of Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT), researchers looked into how millet grains serve as a major food component for millions of people in these countries, as well as for people with special diet needs and those seeking foods high in nutrients.