Food Science News and Research

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Experts develop new method to quantify the physiological status of zinc

The deficiency of Zinc is prevalent worldwide. The shortfall of this mineral in children leads to embryonic malformations, stunting, and neurobehavioral abnormalities.

19 Nov 2021

Study compares protein quality of meat-based burgers and plant-based burgers

Plant-based burgers claim that they offer protein similar to their animal-based counterparts. However, protein is expressed on present-day nutrition labels as a single generic value expressed in grams.

19 Nov 2021

Researchers analyze patterns of rice adaptation to drought tolerance

Rice is not only a staple food but also a means of livelihood for numerous smallholder farmers in South and Southeast Asia.

17 Nov 2021

Researchers use DNA to track the genetic evolution, migration of chickpea

Scientists at the University of Saskatchewan are part of an international team that employed DNA to monitor the genetic evolution and migration of chickpea.

17 Nov 2021

Europeans have a growing appetite for plant-based foods, but Danes lag behind other countries

A major new survey on meat consumption in Europe reports that Europeans have a growing appetite for plant-based foods and that meat consumption has dipped. While this applies to Denmark as well, Danes lag behind the other countries in the survey.

10 Nov 2021

Study explores mechanism by which ToBRFV tomato virus overcomes tobamovirus resistance

A new viral tomato disease that broke in the past few years has threatened tomato production across the globe.

8 Nov 2021

Research shows how viticultural trash from red grapes could be a nutritive treasure

Pomace – the mashed, leftover pulp from red grapes in the early process of making wine – is considered byproduct rubbish.

19 Oct 2021

Combining food science and computer programming to help the food industry stop Listeria outbreaks

Researchers from Cornell University are blending food science expertise and computer programming savvy to help the food industry stop Listeria outbreaks.

19 Oct 2021

Researchers identify the best responding odorant receptors for furaneol

The aroma of caramel is liked by most, but to date, the olfactory receptor that contributes decisively to this sensory impression was not known.

19 Oct 2021

Novel cost-effective model helps ascertain the origin of food

Botanists from the University of Basel recently created a model that can be employed to ascertain the origin of food effectively in a cost-effective manner.

13 Oct 2021

Symposium highlights the science gaps for risk assessment of PFAS in food

Developing ways to measure and study exposures to a class of synthetic chemicals is critical to addressing potential health risks stemming from a long history of consumer uses in food wrappers, popcorn bags and paperboard.

12 Oct 2021

Study reveals the phenomenon behind apple’s cusp formation

Apples are somewhat spherical besides the characteristic dimple at the top where the stem grows. How do apples attain that unique shape?

7 Oct 2021

Delta opioid receptor agonists modulate immune responses to ameliorate colonic inflammation

Opioids are a class of substances that control sensations such as pain and emotions in animals. While plant-derived opioid narcotics such as morphine are the most well-recognized, other opioid molecules like endorphins can also be synthesized by the body or artificially developed in laboratories.

From Tokyo University of Science 1 Oct 2021

Study reports high-fat diet increases the incidence of colorectal cancer

Recent research states that the occurrence of colorectal cancer is increased by a high-fat diet.

1 Oct 2021

Microgreens can provide global nutrition security, study claims

Microgreens were grown years ago as high-value, fashionable gourmet greens.

From Penn State University 1 Oct 2021

Study explores the benefits of the MIND diet for older adults

Scientists identified that older adults could take advantage of a specific diet named the MIND diet even when the protein deposits are developed.

23 Sep 2021

Japanese knotweed extract could bring back cured meats on the menu of health-conscious diners

Bacon could be back on the menu of health-conscious diners thanks to an unlikely salvation: Japanese knotweed.

22 Sep 2021

Review provides a detailed summary of the biochemistry underlying ginsenoside production

Ginseng, a widely popular superfood, has long been used in traditional medicine. The health benefits of ginseng are largely attributed to compounds called ginsenosides, which are present in the roots, stems, and leaves of the plant. Ginsenosides are known to prevent inflammation, diabetes, and cancer, and can also help control blood cholesterol levels and reduce aging.

16 Sep 2021

Virginia Tech researchers investigate how food waste can be converted into batteries

What do apple cores, spent grain, and walnut shells have in common? They could one day be used to power a data center.

13 Sep 2021

Food science principles help explain the biology behind cellular compartments

Johns Hopkins Medicine researchers report that food science principles have helped them determine how unusual droplets within cells stay organized and avoid dissolving into the rest of the cell's gelatinous interior.

13 Sep 2021

Food Science News and Research

Experts develop new method to quantify the physiological status of zinc

Study compares protein quality of meat-based burgers and plant-based burgers

Researchers analyze patterns of rice adaptation to drought tolerance

Researchers use DNA to track the genetic evolution, migration of chickpea

Europeans have a growing appetite for plant-based foods, but Danes lag behind other countries

Study explores mechanism by which ToBRFV tomato virus overcomes tobamovirus resistance

Research shows how viticultural trash from red grapes could be a nutritive treasure

Combining food science and computer programming to help the food industry stop Listeria outbreaks

Researchers identify the best responding odorant receptors for furaneol

Novel cost-effective model helps ascertain the origin of food

Symposium highlights the science gaps for risk assessment of PFAS in food

Study reveals the phenomenon behind apple’s cusp formation

Delta opioid receptor agonists modulate immune responses to ameliorate colonic inflammation

Study reports high-fat diet increases the incidence of colorectal cancer

Microgreens can provide global nutrition security, study claims

Study explores the benefits of the MIND diet for older adults

Japanese knotweed extract could bring back cured meats on the menu of health-conscious diners

Review provides a detailed summary of the biochemistry underlying ginsenoside production

Virginia Tech researchers investigate how food waste can be converted into batteries

Food science principles help explain the biology behind cellular compartments

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