Vegetables News and Research

RSS

Researchers discover oligosaccharides within chardonnay wine-grape pomace

California produces nearly 4 million tons of world-class wine each year, but with that comes thousands of tons of residue like grape skins, seeds, stems and pulp. What if scientists could harness that viticultural waste to help promote human health?

From The University of California, Davis 23 Apr 2021

New enzyme-activated compostable plastic could diminish microplastics pollution

Despite our efforts to sort and recycle, less than 9% of plastic gets recycled in the U.S., and most ends up in landfill or the environment.

22 Apr 2021

U.S. interstate trade can mitigate the economic effects of climate change

Agricultural producers deal firsthand with changing weather conditions, and extreme events such as drought or flooding can impact their productivity and profit. Climate change models project such events will occur more often in the future.

19 Apr 2021

Climate change likely to affect the world's dinner plates

How will climate change affect the world's dinner plates? "Our Changing Menu: Climate Change and the Foods We Love and Need," a new book from an imprint of Cornell University Press, presents a global climate tour of Earth's foods - from vegetables, grains and meats to beverages and desserts - from the perspective of climate reality and explains how a warming world will affect your dinner plate.

19 Apr 2021

Mediterranean diet combined with lean beef can yield heart-healthy benefits

Eating red meat may have a bad reputation for being bad for the heart, but new research found that lean beef may have a place in healthy diets, after all.

From Penn State University 15 Apr 2021

Climate change can have a significant effect on global food production and health

New Curtin University-led research has found climate change will have a substantial impact on global food production and health if no action is taken by consumers, food industries, government, and international bodies.

9 Apr 2021

Japanese consumers have more negative opinions about gene-editing of livestock, survey finds

A statistically rigorous survey of Japanese consumers has found that they have more negative opinions about the use of new gene-editing techniques on livestock than they do about use of the same technologies on vegetables.

7 Apr 2021

New study could help develop cultured meat using decellularized spinach leaves

A research team has used spinach—a cost-effective and eco-friendly scaffold—as an edible platform to grow meat cells.

1 Apr 2021

Study reveals a promising material to control root-knot nematodes

Root-knot nematodes are known to infect a wide variety of plants, including many agriculturally significant species, as well as a variety of ornamentals and vegetables.

23 Mar 2021

Processed meat consumption associated with increased risk of dementia

Scientists from the University of Leeds's Nutritional Epidemiology Group used data from 500,000 people, discovering that consuming a 25g serving of processed meat a day, the equivalent to one rasher of bacon, is associated with a 44% increased risk of developing the disease.

23 Mar 2021

New way to create eco-friendly fungicides that protect food crops

A new study has revealed an important phase in researchers’ quest to produce targeted and more eco-friendly fungicides that protect food crops.

5 Mar 2021

Ultrasonic cleaning can clean food more effectively than current washing methods

New research has demonstrated that mild streams of water transporting sound and tiny air bubbles can remove bacteria from salad leaves more effectively.

3 Mar 2021

Front-of-pack labels of infant and toddler food may not accurately represent the actual ingredients

The descriptions on the fronts of infant and toddler food packages may not accurately reflect the actual ingredient amounts, according to new research.

From Penn State University 11 Feb 2021

We must learn that brown fruit is not bad fruit

Which bananas end up in your shopping basket, the uniformly yellow ones or those with brown spots?

10 Feb 2021

Detecting the levels of antibiotics in food

In this interview, AZoLifeSciences speaks to Dr. Yujie Ben about her latest research that investigated the varying levels of antibiotics found in food.

From Southern University of Science and Technology 8 Feb 2021

School-based gardening improves vegetable intake among children

Getting children to eat their vegetables can seem like an insurmountable task, but nutrition researchers at The University of Texas at Austin have found one way: school gardens and lessons on using what's grown in them.

5 Feb 2021

“Food inks” could help preserve nutrition and flavor of fresh, frozen vegetables

Scientists have created a novel method in which fresh and frozen vegetables are used to produce “food inks.”

5 Feb 2021

Cancer survivors face barriers in maintaining a healthy diet

New research and analysis appearing in the Journal of the Academy of Nutrition and Dietetics, published by Elsevier, highlights the barriers cancer survivors face in maintaining a healthy diet, as well as the role nutrition may play in cancer risk and treatment.

4 Feb 2021

Juicing technique can influence phytochemical content, antioxidant activity of vegetable juices

With the New Year, many people are making resolutions to eat healthier, by eating more vegetables, for example. But those who don't like the taste or texture of some vegetables might prefer to drink them in a home-squeezed juice.

28 Jan 2021