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Nutrition and food science information across the food chain supporting academic and industrial research
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Irritable bowel syndrome may not be aggravated by gluten at all
New research looks at oil oxidisation
Daily consumption can be almost triple recommended intake
NIH grants to work with AI and nutrition data to create unique solution to nutrient-derived diseases
Eating a larger meal in the morning does not increase weight loss
With researchers concluding that US Adults diets are exceeding poor with majority scoring below 35 points
Can lower pre-eclampsia risk in high risk women by 20%
Correctly prepared aged meat is not more likely to harbour foodborne pathogens than fresh meat finds EFSA research.
The cuticular wax layer as a natural defensive barrier plays a key role in postharvest fruit quality maintenance. This study investigated the effects of simulated transport vibration (STV) on the berry quality and cuticular wax, and the ability of sulfur dioxide (SO2) to ameliorate STV damage in...
Eating safely prepared aged meat is not riskier than fresh
New research conducted by EFSA (European Food Standards Authority) has concluded that aged meat is not riskier to health than fresh meat. Myths...
This book highlights advancement opportunities for the food manufacturing sector, including innovation in products, processes and services, as it seeks to combine productive, efficient and sustainable practices. The contents address: mapping data, new approaches for food system applications; the...
The excessive dietary consumption of sugars is currently one of the key factors that have been associated with the development of the global obesity pandemic. To avoid high sugar intake, alternative sweeteners are of increasing interest and play an important role in food and beverage industry....
This research assessed the phenolic composition of Jussara pulp from the Brazilian states of Minas Gerais (MG) and Espírito Santo (ES) using HPLC-DAD-MS/MS. Seventeen anthocyanins were detected in fruits, derived from cyanidin, pelargonidin and peonidin. Among the non-anthocyanic phenolic...
Big chili has the largest fruit size compared to other types of chili. In addition to having a spicy taste, big chilies contain other beneficial biochemicals such as phenolics, flavonoids, antioxidants, and α-glucosidase inhibitors that have the potential to be developed for functional tropical...
Physalisperuviana L. (physalis) has significant economic potential by virtue of the unique flavor of its fruit. However, the productivity of Brazilian plantations is low because of the limited number of varieties or cultivars available. The main obstacle in the selection of superior genotypes is...
Introduction: Dyslipidemia is the imbalance of various lipids in our body like cholesterol, low-density lipoprotein cholesterol, triglycerides, and high-density lipoprotein. It has been established as a major factor associated with cardiovascular disease. The aim of our study was to find out the...
Due to the increasing pace of people's lives, the demand for convenient food is increasing. An example of such food are sausages. Sausages are a meat product, so in their composition the vast majority should be high-quality meat. Another characteristic of sausages is their homogenization and soft...
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