Food scientists create healthier, diabetic-friendly bread

A team of food scientists from the National University of Singapore (NUS) has successfully formulated a recipe for making healthier bread by adding a natural plant pigment, called anthocyanin, extracted from black rice. This ...

Edible flowers may inhibit chronic diseases

A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that common edible flowers in China are rich in phenolics and have excellent antioxidant capacity.

Researcher evaluates frozen blueberries

Blueberries pack a powerful antioxidant punch, whether eaten fresh or from the freezer, according to South Dakota State University graduate Marin Plumb.

The onion, a natural alternative to artificial preservatives

Some components of the onion have antioxidant and antimicrobial properties, making it possible to use this bulb for food preservation. This is demonstrated by researchers from the Polytechnic University of Cataluna (UPC) ...