Articles tagged with Food Production
Researchers discuss innovative examples of sustainable agriculture, such as the Ecological System of Rice Intensification (SRI), which trains farmers to adopt environmentally friendly techniques. SRI has successfully increased rice yields without relying on herbicides and pesticides, improving food security in Cambodia and Asia.
UCB-Bioproducts is providing commercial quantities of bivalirudin for Angiomax, a thrombin-specific anticoagulant. The company's unique process technology enables the production of synthetic peptide-based APIs, and its regulatory support ensures compliance with FDA regulations.
A study by Dr. Adam Drewnowski suggests that using Mediterranean cuisine techniques can help overcome bitterness in vegetables, revealing potential health benefits.
A recent study suggests that trans fatty acids, commonly found in baked goods and fried foods, may contribute to an increased risk of heart disease. The researchers found that diets high in trans fats led to higher triglyceride levels and lower HDL cholesterol.
The US is facing a shortage of antiparasitic drugs due to low market demand, making treatment options scarce for diseases like schistosomiasis and liver fluke infections. The CDC has stepped in to distribute remaining stocks, but more support is needed to ensure availability.
University of Florida scientists are helping North Florida growers produce a crop in November by tricking strawberry plants into acting like spring has arrived. The process involves putting young strawberry plants in refrigerated trailers for about two weeks, making them think they've been through the required winter chilling period.
The proposed food label changes could lead to a reduction in heart disease deaths, with estimated annual savings of $25 billion to $59 billion in healthcare costs. Manufacturers are expected to reformulate products in response to consumer demand for lower trans fat foods.
A Penn State researcher suggests listing energy density on Nutrition Facts labels to encourage people to choose lower-calorie, yet still satisfying foods. This approach can help reduce calorie intake and combat the current obesity epidemic.
Researchers explore biotechnology for healthier foods, enzymes for proper digestion, rapid pathogen detection, and advanced packaging materials. These advancements aim to delay chronic disease, improve mental and physical performance, and enhance food safety.
A special symposium at the American Chemical Society meeting explores how food chemistry enhances the eating experience, delivers essential nutrients, and helps lower chronic disease risk. Chemists, food producers, and a chef will share their perspectives on biotechnology's role in tailoring foods to satisfy palates and prevent diseases.
The American Chemical Society has recognized Lawrence Carosino and team for their oil barrier technology, producing reduced-fat French fries. Carlyle Caldwell pioneered research on modified food starches, expanding preserved and frozen foods.
Purdue University students won the Institute of Food Technologists' competition with their high-protein, ready-to-eat cereal SOY-PRO, made from soy flakes and fortified with standard nutrients. The team overcame flavor challenges by toasting the soy flakes and adding sugar and sodium bicarbonate.
New approaches to addressing fresh produce safety will be discussed at the IFT Annual Meeting, focusing on microbiological performance criteria and non-thermal technologies. These methods aim to control microorganisms and maintain food freshness, with benefits including better nutrient retention and flavor preservation.
The Institute of Food Technologists' Annual Meeting will address pressing questions on plant substances, functional foods and dietary supplements. Researchers will discuss the potential impact of phytochemicals and dietary supplements on chronic disease, as well as cultural and regulatory differences among countries.
Experts will discuss Listeria monocytogenes characteristics, risk assessment and control measures. They will also examine strategies for dealing with antimicrobial-resistant pathogens and improving food safety in muscle foods.
Research found that spices can inhibit the growth of E. coli O157:H7 in ground meat and salami, with garlic showing the highest effectiveness. While spices may not eliminate the pathogen, they could add an extra layer of safety to food handling and cooking.
A Cornell University professor has developed mathematical and computer models to explain how different foods are affected by microwave heating. The models take into account food characteristics, placement in the oven, and oven power, providing a quantum leap in understanding of microwaving behavior. This research aims to improve the U....
Pacific Northwest National Laboratory has been awarded $2.1 million for three projects that could lead to new disease identification methods, improved glass production, and faster semiconductor devices. The funding is part of a larger DOE initiative with industry partners IBM, Corning, SEMATECH, and Genometrix.
A study found that folic acid fortification in cereal grains effectively increases folate intake and reduces homocysteine levels in adults. The research, conducted by the University of Florida, showed consistent good absorption of folic acid from fortified white and whole wheat bread, rice, and pasta.
Researchers found that small-intestine digestibility and nutritive value are essentially equal in pet foods containing raw meat or animal by-products. Pet owners can opt for premium diets rich in protein with fewer stools and less gas, but at a higher cost.
Researchers at the University of Illinois have developed a method to measure interior temperatures of food using magnetic particles, enabling safer and more efficient aseptic processing of solid-liquid foods. This technology has the potential to increase nutritional value, flavor, and reduce energy consumption in food packaging.
A new study found that people who regularly eat breakfast cereal tend to consume more fiber and calcium, but less fat, compared to those who eat other foods for breakfast. The study analyzed data from the US Department of Agriculture's survey and found that cereal-eaters were also more likely to consume other nutritious foods.
Researchers discovered that gut bacteria communicate with intestinal cells, influencing the production of carbohydrates and creating a niche for beneficial microbes. The study sheds light on how humans adapt to a microbial world and may lead to new treatments for infectious diseases.
The Yanomamo tribe, numbering around 25,000, is facing a major survival crisis due to the devastating floods in Venezuela's Amazon region. The flooding has imperiled clusters of Yanomamo living near the Orinoco River and destroyed their staple food crops, leading to increased sicknesses and potentially uncontrollable epidemics.