New research from the University of South Australia shows that including nuts in calorie-controlled weight loss diets does not hinder weight loss, and instead may have the opposite effect.
Recent advancements show nanobodies from camelid antibodies excel in food allergen detection with superior stability, specificity, and cost-effectiveness. This innovative approach aims to improve accuracy and efficiency, crucial for preventing severe allergic reactions.
Students in PCOM South Georgia’s culinary medicine course recently traded in their white coats for aprons to study the nutrition and biochemical properties of food while also learning how to prepare nutritious meals.
Be among the first to hear breaking news in food and nutrition science at NUTRITION 2024, the annual flagship meeting of the American Society for Nutrition held June 29–July 2 at McCormick Place in Chicago.
In a recent study, scientists have unlocked the secrets behind the diverse flavors of table grapes. By examining 38 different cultivars, the research offers unprecedented insights into the volatile compounds that shape our taste experiences, paving the way for enhanced grape quality and flavor.
Three investigators from the Environmental Influences on Child Health Outcomes (ECHO) Program will discuss their recent paper on fish consumption and omega-3 supplementation during pregnancy and recent guidance on fatty acid supplements to prevent preterm birth.
World leaders are gathering in Normandy, France, today to honor the 80th anniversary of D-Day. ...
A breakthrough in banana disease resistance was achieved with the identification of novel O-methyltransferases (OMTs) involved in the biosynthesis of phenylphenalenone phytoalexins. These compounds, found in wild bananas, hold promise for developing disease-resistant commercial cultivars.
Cleveland Clinic researchers found higher amounts of the sugar alcohol xylitol are associated with increased risk of cardiovascular events like heart attack and stroke.
The issue discusses population trends in obesity, the role of food insecurity and food-related behavior in obesity, how obesity affects predisposition to diseases and response to therapies, treatment and management options including exercise prescriptions, and the importance of a multidisciplinary approach in obesity management.
A new study uncovers the intricate molecular mechanisms that regulate leaf senescence in apple plants, focusing on the crucial role of the E3 ligase enzyme, MdPUB23, and its interaction with the ABI5 protein.
Recent research has uncovered the genetic mechanisms behind sea lavender's (Limonium bicolor) salt tolerance by studying basic helix–loop–helix (bHLH) transcription factors.
Argonne National Laboratory’s Office of Community Engagement has established a Memorandum of Understanding with Chicago’s Green Era Campus to pursue research in sustainability in agriculture, renewable energy generation, and food equity and access.
Zespri explores the impact of fruit and vegetable consumption on children's wellbeing in world-first childhood dietary intervention study.
Felicia Wu, John A. Hannah Distinguished Professor and University Distinguished Professor in Michigan State University’s College of Agriculture and Natural Resources, was selected to serve on the World Health Organization’s, or WHO’s, Risk-Benefit Assessment Technical Group to make recommendations on dietary guidelines.
Seafood is widely savored worldwide and a staple in many regions. However, the seafood processing industry struggles with significant waste generation, causing financial and socioecological issues. A Food Safety and Quality review describes emerging chemical and physical preservation techniques that can overcome the challenges associated with conventional preservation approaches. The review highlights innovative techniques which can significantly improve the shelf life of seafood and retain their sensory attributes, in an efficient, sustainable and cost-effective manner.
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The same molecules that create chocolate's aroma might carry some unwanted health effects if there are too many around. According to research published in ACS’ Journal of Agricultural and Food Chemistry, while many of the compounds appeared in chocolate in low enough concentrations to be safe, higher amounts were found in some baked sweet treats.
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