Study on coumarin in cinnamon and cinnamon-based products
Verifying that sorghum is a new safe grain for people with celiac disease
Strong new biochemical evidence exists showing that the cereal grain sorghum is a safe food for people with celiac disease, who must avoid wheat and certain other grains, scientists are reporting. Their study, ...
Apr 03, 2013
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No clear evidence that celiac disease increasing because farmers growing higher-gluten wheat
No clear evidence exists to support the idea that celiac disease is increasing in prevalence because farmers are growing strains of wheat that contain more gluten. That's the conclusion of an article in the ...
Feb 06, 2013
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New way to identify 'smoked' grapes and wines
Making whole wheat bread taste and smell more appetizing
The key to giving whole wheat bread a more appetizing aroma and taste may lie in controlling the amounts of a single chemical compound that appears in the bread, which nutritionists regard as more healthful ...
Jan 09, 2013
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Used coffee grounds are a rich source of healthful antioxidants
To plant food, insect repellant and other homespun uses for spent coffee grounds, scientists are adding an application that could make the gunk left over from brewing coffee a valuable resource for production ...
Jan 09, 2013
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A new, super-nutritious puffed rice for breakfast cereals and snacks
Advice for bag-in-box wine drinkers: Keep it cool
Scientists sniff out the substances behind the aroma in the 'king of fruits'
A heady discovery for beer fans: The first gene for beer foam could improve froth
The yeast used to make beer has yielded what may be the first gene for beer foam, scientists are reporting in a new study. Published in ACS' Journal of Agricultural and Food Chemistry, the discovery opens ...
Oct 31, 2012
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Leaves of carob tree, source of chocolate substitute, fight food-poisoning bacteria
Leaves of the plant that yields carob—the substitute for chocolate that some consider healthier than chocolate—are a rich source of antibacterial substances ideal for fighting the microbe responsible ...
Oct 17, 2012
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Reducing acrylamide levels in french fries
The process for preparing frozen, par-fried potato strips—distributed to some food outlets for making french fries—can influence the formation of acrylamide in the fries that people eat, a new study has ...
Sep 26, 2012
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Many trendy 'microgreens' are more nutritious than their mature counterparts
The first scientific analysis of nutrient levels in edible microgreens has found that many of those trendy seedlings of green vegetables and herbs have more vitamins and healthful nutrients than their fully ...
Aug 29, 2012
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Hazelnuts: New source of key fat for infant formula that's more like mother's milk
Human breast milk is the best source of food for infants. University of Georgia researchers have found what may be a new second best—formula made from hazelnut oil.
May 23, 2012
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Soybeans soaked in warm water naturally release key cancer-fighting substance
Soybeans soaking in warm water could become a new "green" source for production of a cancer-fighting substance now manufactured in a complicated and time-consuming industrial process, scientists are reporting ...
May 09, 2012
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