Food Science News and Research

RSS

Study shows why cold sugary foods have reduced sweetness

Individuals would have often wondered why a bite of warm cherry pie infuses their mouth with sweetness, but the same slice taken directly from the refrigerator is not as tempting as before?

27 Apr 2020

AI accelerates drug discovery to fight COVID-19

A global race is underway to discover a vaccine, drug, or combination of treatments that can disrupt the SARS-CoV-2 virus, which causes the COVID-19 disease, and prevent widespread deaths.

24 Apr 2020

How Much Does It Cost California Cannabis Growers To Safety Test?

The high cost of testing cannabis in California leads to higher prices for the consumer, which could drive consumers to unlicensed markets.

From The University of California, Davis 24 Apr 2020

Digital Agriculture Paves The Road To Agricultural Sustainability

In a study published in Nature Sustainability, scientists outline how to develop a more sustainable land management system through data collection.

24 Apr 2020

Orujo Olive Oil Reduces Obesity

Researchers have confirmed that Orujo olive oil produces a significant reduction in obesity and inflammatory complications in obese mice.

24 Apr 2020

Amperometric Sensors Assist In Analyzing Food Safety

Antioxidants are one of the most widely investigated compounds due to their role in protecting living systems from the negative effects of free radicals.

24 Apr 2020

Specialized Nerve Cells Increase The Appetite For High-Fat Foods

Researchers have discovered that a group of nerve cells promotes the consumption of high-fat food.

24 Apr 2020

Unsustainable Soil Erosion In Parts Of UK

New research demonstrates unsustainable levels of soil erosion in the UK.

24 Apr 2020

Which Foods Do You Eat Together? How You Combine Them May Raise Dementia Risk

It is no secret that a healthy diet may benefit the brain. However, it may not only be what foods you eat, but what foods you eat together.

24 Apr 2020

Research on sweet potato microbiome can improve its yield

Sweet potatoes are cultivated worldwide and are considered a major source of nutrition, especially in Asian and sub-Saharan African diets.

24 Apr 2020

Reef fish flip a genetic switch in response to warming seas

Reef fish species uniquely respond to climate change, with some more vulnerable than others.

23 Apr 2020

Identifying Salmonella

AZoLifeSciences speaks to Dr. Silin Tang about her research into the importance of identifying salmonella in food.

23 Apr 2020

Returning Land To Nature With High-Yield Farming

The expansion of farmlands to meet the growing food demand of the world's ever-expanding population places a heavy burden on natural ecosystems.

20 Apr 2020

Fruit May Mask Taste Of Dark Green Vegetables In Commercial Baby Foods

Commercially prepared baby foods that purport to be loaded with dark green vegetables are sweetened with fruit puree researchers have found.

17 Apr 2020

Economic Growth Is Incompatible With Biodiversity Conservation

The increase in resource consumption and polluting emissions as a result of economic growth is not compatible with biodiversity conservation.

17 Apr 2020

A More Plant-Based Diet Without Stomach Troubles

A plant-based diet is a good choice for both climate and health. This article looks at stomach problems and plant-based diets.

16 Apr 2020

Clock protein moves in sync with temperature to coordinate rhythms in shoots, roots

Five years ago, researchers from the Centre for Research in Agricultural Genomics led by the CSIC Research Professor Paloma Mas made the breakthrough discovery that the circadian clocks in the growing tip of the plant shoot function in a similar way to the clocks in the mammalian brain, which in both cases are able to synchronize the daily rhythms of the cells in distal organs.

14 Apr 2020