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Study questions garlic's cholesterol-lowering powers
27-Feb-2007 - A new trial from the US has reported that garlic may not decrease LDL ("bad") cholesterol levels, raising questions over the cardiovascular benefits of garlic.
Non-GMO method for removing allergens from seafood?
26-Feb-2007 - A simple heat and irradiation treatment may reduce the levels of an allergenic protein in prawns that may make the seafood accessible to seafood allergy sufferers, Chinese researchers report.
Black soy may offer weight management potential
26-Feb-2007 - Researchers from Korea have reported that peptides from black soy bean could have a role as a nutraceutical to combat obesity, after a study on rats in which they curbed weight gain.
Olive leaf juice could be edible oil antioxidant
23-Feb-2007 - Olive juice, obtained by pressing olive leaves, may act as an antioxidant to prolong the frying life of frying oils, suggests a study using sunflower oil.
Wine waste could boost shelf life of fish
22-Feb-2007 - Antioxidant and fibre-rich waste from wine making could offer a cheap and healthy alternative to synthetic antioxidants to prolong the shelf life of fish meat, suggests a study from Spain.
Chewing simulator could optimise flavour release
21-Feb-2007 - A new device that mimics human chewing could have ramifications for food formulators by providing a more detailed understanding of mastication and flavour release.
Clean safety profile for myristic acid as a food ingredient
20-Feb-2007 - A safety assessment of the widely used ingredient myristic acid has shown that everyday intake is well below any level that may cause safety concerns.
Natural blue pigment from bacteria for food
19-Feb-2007 - Scientists have isolated a blue pigment from cultured soil bacteria that could offer a natural colouring with an excellent stability and toxicology profile for food.
Fish intake linked to higher IQ in offspring
16-Feb-2007 - Eating more than 340 grams of omega-3-rich seafood per week during pregnancy was associated with higher verbal intelligence quotient (IQ) scores in the children, says a new study.
More protein and sugar from soy
15-Feb-2007 - Scientists in the US have developed a new technique that could enhance the release of protein and sugar by about 50 per cent, a potentially big boost for the soy industry.
ARS scientists look to tap sugar beet pectin potential
15-Feb-2007 - New technology to extract pectin from sugar beet pulp could reduce extraction times and expand the potential of the ingredient, suggests research from the ARS.
ARS publishes Spanish version of nutrition research briefs
14-Feb-2007 - New research findings on nutrition and food safety will now be more easily accessible to the nation's growing Hispanic population, with the US Department of Agriculture (USDA) publishing its first Spanish version of a 'user-friendly' nutrition newsletter.
Colloidosomes potential for controlled release of ingredients
14-Feb-2007 - Scientists are continuing to look into the potential of "colloidosomes", novel oil-on-oil particles in an aqueous emulsion, as encapsulators for food.
Solubilised proteins may offer phosphate-free meats
13-Feb-2007 - Using solubilised proteins to replace phosphate to enhance the colour and texture of meat during storage may offer an alternative to phosphates, says new research.
Polymer blend may offer cheaper cumin encapsulation
12-Feb-2007 - A blend of gum arabic, maltodextrin and modified starch improved stability and flavour content of microencapsulated cumin, the spice flavour, says new research.
Small amounts of guar gum for stronger whey gels, study
09-Feb-2007 - Adding about 0.1 per cent guar gum to whey protein gel boosted gel strength twelve-fold, says new research from Ireland.
Beta-carotene suitable to colour low-fat mayo
08-Feb-2007 - Beta-carotene, a carotenoid already extensively used as a colorant, improved the colour of reduced-fat mayonnaise using beta-glucan, without affecting texture, says new research.
Key to salt-tolerant wheat uncovered
06-Feb-2007 - A major advance in breeding new salt-tolerant varieties of wheat could have important implications for future supplies.
Enzymes improve quality of French fries, says study
05-Feb-2007 - Using pectolytic and hemicellulytic enzymes to change the microstructure of potato cells in French fries improves the quality of the finished product, suggests research from Novozymes.
US diets improve in heart disease prevention efforts, study
05-Feb-2007 - The past two decades have seen an improvement in the quality of people's diets designed to prevent heart disease, according to a new study, which reveals an overall increase in fruit, vegetable and grain consumption.
Oleic-acid-rich sunflowers give trans-fat alternative - study
02-Feb-2007 - Oil from genetically modified sunflowers has increased stability against oxidation, giving them a longer shelf life, as well as having an improved health profile, suggests new research.
Pectin gels offer low-fat mayo possibilities
01-Feb-2007 - Pectin gels improved the caloric profile of mayonnaise without changing the texture, says research that may offer interesting possibilities for mayonnaise formulators.
Whole grain info sheet aims to boost consumption
31-Jan-2007 - A new whole grains fact sheet aims to provide consumers with easy to understand information on the healthy grains: what they are, what they do and where to find them.
Folic acid effects two-faced depending on B12 levels, says study
31-Jan-2007 - The effects of increased folic acid intake amongst the elderly may be a double-edged sword, with benefits and harm dependent on the person's vitamin B12 levels, says a new study.
DSM publishes fungus genome to help R&D into enzymes
30-Jan-2007 - Netherlands-based DSM has announced the publication of the full genome for the fungus Aspergillus niger used to produce a range of enzymes and other compounds for the food industry.
Spotlight
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