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New method can efficiently convert plant matter into high-value bioproducts

A team of scientists at the University of Illinois Urbana-Champaign developed a bioprocess using engineered yeast that completely and efficiently converted plant matter consisting of acetate and xylose into high-value bioproducts.

18 Aug 2021

Study suggests names for seafood products made from fish cells

Food companies, regulators, marketers, journalists and others should use the terms "cell-based" or "cell-cultured" when labeling and talking about seafood products made from the cells of fish or shellfish, according to a new Rutgers study in the Journal of Food Science.

From Rutgers University 16 Aug 2021

New mapping tool could help trace foodborne pathogens like listeria

Listeria monocytogenes, one of the deadliest foodborne pathogens, may soon become easily traceable in food recalls and other investigations.

16 Aug 2021

Study analyzes the neuronal mechanism of fruit flies in decision making

According to scientists, people tend to prioritize food over sex after being deprived of both. The researchers examined this behavioral conflict in fruit flies.

10 Aug 2021

Study highlights the crucial role of food in regulating pathogen-related infections

A new study has found that fasting before and during exposure to the bacteria Salmonella enterica safeguards mice from developing a fully grown infection.

10 Aug 2021

Amateur tasters could differentiate among the barley breeding lines in beer

When it comes to craft beer, the flavor doesn't have to be all in the hops. As a panel of amateur beer tasters at Washington State University recently demonstrated, malted barley, the number one ingredient in beer besides water, can have a range of desirable flavors too.

21 Jul 2021

Study identifies genetic markers for predicting fatty acid composition of sunflower oil

Researchers from Skoltech collaborated with the University of Southern California and carried out a genetic analysis of a Russian sunflower collection.

13 Jul 2021

Meat and meat-based substitutes vary widely in their nutritional content

Plant-based meats are similar to real beef in their taste, along with the 13 nutritional items listed on their labels making them appear equivalent to meat.

8 Jul 2021

Study confirms protein quality differences among varied food sources

A new article analyzed the physiological response to numerous ounce equivalents of protein food sources.

23 Jun 2021

A new system of organic farming could stabilize food security for future populations

Study shows that self-sustaining systems integrating diverse organic farming practices and human dietary composition could solve the issue of food security.

21 Jun 2021

Study explains the evolution of taste receptors in mammals

Is evolution responsible for people’s inability to resist a salty chip?

16 Jun 2021

World Food Safety Day 2021: An Interview with the World Health Organization (WHO)

AZoLifeSciences interviews Francesco Branca, director of the Department of Nutrition and Food Safety at the World Health Organization, for World Food Safety Day 2021.

From World Health Organization (WHO) 14 Jun 2021

Diets that increase inflammation linked to increased risk of breast cancer

A new study of more than 350,000 women found that women with diets incorporating more foods that increase inflammation in the body had a 12% increase in their risk of breast cancer compared to women who consume more anti-inflammatory diets. The new findings are being presented at NUTRITION 2021 LIVE ONLINE.

8 Jun 2021