Science & Research

Summaries of the latest government, private and academic research studies relating to food science, agriculture, processing, health, nutrition, food and beverage components and ingredients, as well as food chemistry, food engineering, new food processes, food analysis, food microbiology, shelf life, sensory science, biotechnology, dietary requirements and nanotechnology.

Curcumin Slows Prostate Tumor Growth

Curcumin may help slow tumor growth in prostate cancer patients on androgen deprivation therapy. ...More
9 hours ago
Posted in News
Trans Fat Levels Drop 58% in Americans

Nearly a decade after federally mandated labeling of trans fats on food labels, a new study led by the Centers for Disease Control and Prevention reveals blood levels of trans-fatty acids in Caucasian U.S. adults decreased by 58% from 2000 to 2009. The study, published in ...More
Yesterday
Posted in News, Bakery / Cereal
Americans Still Consume Too Much Sodium

The latest Vital Signs report released by the Centers for Disease Control and Prevention indicate the average American consumes about 3,300 milligrams of sodium per day, not including any salt added at the table, which is more than twice the recommended limit for about half ...More
February 8, 2012
Posted in News, Bakery / Cereal, Sauces / Gravies / Soup
Pink Lady Apples Have Highest Flavonoid Levels

Consuming a diet rich in apples, particularly the Pink Lady variety that contains the highest levels of flavonoids among apples, helps promote heart health, according to a study published in the journal Free Radical Biology and Medicine Journal. ...More
February 8, 2012
Posted in News, Nutraceuticals
Green Tea Boosts Functional Abilities in Elderly

Older individuals who drink more green tea have less functional disabilities, such as being able to dress or bathe themselves without assistance, compared to those who do not consume green tea, according to a new study published in the American Journal of Clinical ...More
February 7, 2012
Posted in News, Nutraceuticals
Chickpea Hulls Cut Sodium in Chicken Nuggets

Chickpea hulls may be used effectively in chicken nuggets to reduce sodium content without affecting the food quality, according to a new study published in the Asian-Australasian Journal of Animal Sciences. ...More
February 6, 2012
Posted in News, Fiber
IFT, FAO Partner to Address Global Food Needs

The Institute of Food Technologists (IFT) and the Food and Agriculture Organization of the United Nations (FAO) signed a “Memorandum of Understanding (MOU)" to facilitate cooperation between FAO and IFT in preventing and readdressing the increasing risks associated with ...More
February 3, 2012
Posted in News
Plasma Treatment Kills Pathogens in Raw Poultry

Zapping raw poultry with a dose of plasma effectively kills pathogens, including Salmonella and Campylobacter, according to a new study published in the Journal of Food Protection. ...More
February 3, 2012
Posted in News
Scientists Unlock Secret of Resveratrol

Scientists have discovered how resveratrol, a naturally occurring chemical found in red wine and other plant products, may impart health benefits, a finding that may one day lead to resveratrol-based medicines, according to a study published in the journal Cell. ...More
February 3, 2012
Posted in News, Nutraceuticals
Like Fatty Foods? Blame Your Genes

A person’s preference for fatty foods may be genetic according to Penn State researchers who discovered people with certain forms of the CD36 gene may like high-fat foods more than those who have other forms of this gene. The findings, published in the journal Obesity, may ...More
February 3, 2012
Posted in News, Dressing / Marinades