The majority of consumers that eat or buy organic products do not want synthetic antimicrobials or antioxidants added to their foods and prefer a "clean label". A study in the Journal of Food Science published by the Institute ...
Other
Dec 13, 2013
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0
The market for gluten-free foods with functional properties is growing immensely across virtually all food categories on a global level. The need to replace wheat proteins, fibers, and minerals is very important in order ...
Other
Mar 14, 2014
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Two University of Illinois food scientists have learned that understanding and manipulating porosity during food manufacturing can affect a food's health benefits.
Other
Apr 9, 2015
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23
Strawberries are one of the most economically important fruits worldwide but are easily susceptible to bruising and are highly perishable.
Other
Aug 18, 2015
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8
Adding about one-quarter teaspoon of a fiber-rich component of oats boosts the nutritional value of low-fat yogurt without noticeably affecting the taste or texture of this increasingly popular dairy food.
Biochemistry
Mar 26, 2013
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0
A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that essential oils may be able to be used as food preservatives in packaging to help extend the shelf-life of food ...
Other
Jul 21, 2014
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Mary Ellen Camire has some good news about french fries.
Plants & Animals
Jan 31, 2020
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7
Washington State University researchers have found a way to make food taste salty but with less of the sodium chloride tied to poor health.
Other
Apr 11, 2019
3
8
Argentina is the second highest corn producing country in the world. But because of the slow drying process in corn kernels and wet weather conditions in Argentina, corn grown there can easily become infected with fungus. ...
Ecology
Dec 17, 2014
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0
In evaluating the bioactive compounds of Illinois blueberry and blackberry wines, University of Illinois scientists have found compounds that inhibit enzymes responsible for carbohydrate absorption and assimilation. And that ...
Biochemistry
Aug 20, 2012
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