Antioxidants wither in long shelf life olive oil
Important losses of chlorophyll, carotenoids, and total phenol content in virgin olive oils occur after a 12-month storage period, report Spanish researchers.
Archives for February 3, 2004
New harvests for gelling agent from 'long ogo'
An edible red seaweed grown on the reefs of Hawaii and used as a common thickening agent in Japanese cooking is the focus of new research in the US.
BSE concerns on the wane
Consumer concern about BSE, eggs and the safety of meat is declining but awareness about fruit, vegetables, and salt consumption is on the up, cites the fourth annual food survey from the UK's food watchdog.
Driving competitivity in Europe's food industry
Millions of euros will be poured into three major 'farm-to-fork?research projects, the Commission said yesterday, to reinforce R&D co-operation at a European level and bring a monetary boost to the increasingly complex food industry of today.
Green light for cellulose gum on food labels
European hydrocolloid suppliers have welcomed new labelling rules that provide E-number shy manufacturers with an alternative name for the complex sounding food additive carboxymethylcellulose (CMC). From now on, cellulose gum can replace CMC and E466...
Antioxidants reduce asthma risk in children
Higher levels of the antioxidants beta-carotene and vitamin C, along with the antioxidant trace mineral selenium, were associated with a lower risk of asthma in a large study on young Americans, published this week.
HRT raises risk of breast cancer recurrence, alternatives needed
A Swedish study established to assess the effect of hormone replacement therapy (HRT) for women with a history of breast cancer has been stopped early after preliminary results show 'unacceptably high' risks of breast cancer recurrence for HRT users.