Enhancing yogurt with healthful fiber from oats

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.

Extracts from pecan shells may be effective at protecting meats

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 ...

Essential oils may provide good source of food preservation

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 ...

Keeping the taste, reducing the salt

Washington State University researchers have found a way to make food taste salty but with less of the sodium chloride tied to poor health.

Essential oils help control fungus growth in Argentinian corn

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. ...

Drink made from berry wine may provide tasty drug for diabetes

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 ...

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