Articles tagged with Food Production
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.