Scientists at the Emory University Health Sciences Centre are
hoping to widen the understanding of an enzyme that breaks down
caffeine into theophylline, using bacteria that need the breakdown
product of the enzyme for survival.
An editorial in the British Medical Journal this month that
concludes criticisms of aspartame are 'unfounded' adds fuel to the
ongoing debate surrounding this popular sweetener used widely in
food and beverage applications.
Risk management strategies in place to minimise the harmful food
pathogen salmonella in chickens could focus on the eggshell, as
scientists in the US find that poorer quality eggshells allow the
bacteria to break through into the...
An oregano and cranberry concoction could be a potent
anti-microbial agent for food processors under constant pressure to
reduce the risk of foodborne diseases in the ever-expanding food
Cheese makers could improve the end product as new DNA tools lead
French scientists to identify that refrigerating raw milk for as
little as 24 hours can cut levels of bacteria responsible for the
development of desirable qualities...
Researchers exploring the flavour thresholds of orange juice have
made strides towards designing more precise flavour profiles for
better quality citrus juices that will ultimately cut costs for
beverage manufacturers and provide...