Food Allergy Current Events | Food Allergy News | 9
|
| Page
9 of
32 |
621 Results |
|
|
|
Sort By:
Page Views | Date |
LIAI Researchers Discover New Cellular Mechanism That Will Significantly Advance Vaccine Development
La Jolla Institute for Allergy & Immunology (LIAI) scientists have discovered one for the textbooks. Their finding, reported Friday in the scientific journal Immunity, illuminates a new, previously unknown mechanism in how the body fights a virus. view more (2008-06-17)
When bears steal human food, mom's not to blame
Researchers from the Wildlife Conservation Society (WCS) found that the black bears that become habituated to human food and garbage may not be learning these behaviors exclusively from their mothers, as widely assumed. view more (2008-05-08)
Rutgers study finds many consumers ignore food product recalls
Rutgers' Food Policy Institute (FPI) released a study today showing that many Americans fail to check their homes for recalled food products. view more (2009-04-15)
First evidence that weed killers improve nutritional value of a key food crop
Scientists are reporting for the first time that the use of weed killers in farmers' fields boosts the nutritional value of an important food a crop. view more (2009-07-09)
ANALYTICA 2004: Biochip Helps Avoid Allergic Reactions
Within the EU project "CD-CHEF" the Institut für Mikrotechnik Mainz GmbH (IMM) is involved in the development of a biosensor for the detection of gluten in food. As a disposable chip the biosensor permits the standardised extraction and analysis of food samples. At Analytica, the experts from Mainz present a first functional model which... view more... (2004-05-10)
Far flung food: Europe's distant diets
Across the European Union, food is travelling more, and not always in ways that make sense. Consider the chocolate covered waffle: Last year, Britain both imported 14,000 tonnes, and exported 15,000 tonnes. And it is not just waffles that are travelling further, as Europeans are eating - and importing - more food from outside the EU than ever... view more... (2007-12-11)
New Zealand breeding program creates new red raspberry variety
A horticultural research team from New Zealand and Canada has introduced a new red raspberry cultivar. 'Moutere' is a new floricane fruiting red raspberry (Rubus idaeus L.) created in a planned breeding program at The Horticulture and Food Research Institute of New Zealand Limited (recently renamed The New Zealand Institute of Plant and Food... view more... (2009-02-27)
Study sheds light on squirrel psychology
The research team tested the squirrels' ability to learn to choose between two pots of food after watching another squirrel remove a nut from one of the pots. view more (2009-07-29)
Unilever Chairman Receives Science Society Accolade
Unilever Chairman, Niall FitzGerald, will be awarded with the SCI (Society of Chemical Industry) Centenary Medal on the 15th January. Guests from the industry will hear his speech Science in Action 150 Million Times a Day at dinner being held at the National Liberal Club in London. The award is given to acknowledge influential and prominent... view more... (2004-01-13)
Watching your weight? Beware of skinny friends with big appetites
Thin friends who eat a lot could put your waistline at risk, according to a new study in the Journal of Consumer Research, which examines how other peoples' weight and food choices influence how much we eat. view more (2009-09-22)
TV bombards children with commercials for high-fat and high-sugar foods
Childhood obesity in the United States is reaching epidemic proportions. With more than one fourth of advertising on daytime and prime time television devoted to foods and beverages and continuing questions about the role television plays in obesity. view more (2009-11-05)
Coffee Expert Celebrates His Own Golden Jubilee
Dr Ron Clarke, known internationally for his expertise in the coffee market, has been awarded a Society of Chemical Industry (SCI) Distinguished Service Award for 50 years of continued and outstanding contributions to the Society. The award will be presented at a SCI Food Engineering Group celebratory dinner on 13 June 2002 held at SCI... view more... (2002-06-12)
Why eating less can help the environment
An estimated 19 percent of total energy used in the USA is taken up in the production and supply of food. Currently, this mostly comes from non-renewable energy sources which are in short supply. view more (2008-07-24)
Eczema still on the increase in developing countries
Experts are warning policy makers that allergic disease might replace infectious disease as a major cause of ill health in cities undergoing rapid demographic changes in developing countries. view more (2008-01-08)
Obese people with asthma have nearly 5 times greater risk of hospitalization for asthma
Obese people who have asthma are nearly five times more likely to be hospitalized for the condition than non-obese people with asthma, according to a Kaiser Permanente study published in the September issue of the Journal of Allergy and Clinical Immunology. view more (2008-09-04)
A low-cholesterol diet leaves a bitter taste in the gut
One role for the proteins on the tongue that sense bitter tasting substances, type 2 taste receptors (T2Rs), is to limit ingestion of these substances, as a large number of natural bitter compounds are known to be toxic. view more (2008-10-10)
Packaging film as a sterile zone
No one wants food that has gone mouldy - least of all when they have only just purchased the product. But consumers are not exactly wild about food preservatives either. Packaging researchers are now introducing coated films to fight the battle of the bacteria. view more (2004-10-25)
Szechuan pepper puts prairie voles off their food
Szechuan pepper can be used to deter crop-destroying mammals such as the prairie vole, without affecting non-targeted species, says research published in the journal Pest Management Science. Researchers discovered that compounds in the pepper probably repel prairie voles by stimulating pain receptors in the nose, mouth and eyes. The component... view more... (2004-04-05)
It takes two to fight cancer
New research at the Institute of Food Research shows that two food components recognised for their ability to fight cancer are up to 13 times more powerful when put to work together. The results are published in the latest issue of international journal Carcinogenesis. The study focuses on genes that play an important role in tumour formation,... view more... (2003-03-31)
Food source threatened by carbon dioxide
Carbon dioxide increasing in the atmosphere may affect the microbial life in the sea, which could have an impact on a major food source, warned Dr Ian Joint at a Science Media Centre press briefing today. view more (2007-12-11)
|
|
| Page
9 of
32 |
621 Results |
|
|
|
Sort By:
Page Views | Date |
|
