(PhysOrg.com) -- Agricultural Research Service (ARS) scientists have shown that increasing roast color intensity steadily ramps up the antioxidant capacities of peanuts, peanut flour and peanut skins.
Other
Dec 9, 2009
1
1
Texas A&M AgriLife Research scientists found benefits of insect leaf-wounding in fruit and vegetable production. Stress responses created in the fruits and vegetables initiated an increase in antioxidant compounds prior to ...
Plants & Animals
Jan 8, 2020
1
310
Researchers from the University of Granada (UGR) have proven that frying in extra virgin olive oil (EVOO) increases the phenolic fraction present in raw vegetables typical in the Mediterranean diet (potato, pumpkin, tomato ...
Other
Jan 20, 2016
0
485
A research team at the University of Cadiz (Spain), together with researchers from the University of Aveiro (Portugal) from the research group Biopol4fun, have developed a bioactive or functionalised plastic made from nanofibrillated ...
Biochemistry
Jul 26, 2021
0
23
Lettuce is a food that greatly benefits health, mainly because it is rich in antioxidants. But not all lettuce varieties have the same antioxidant effect. According to a study led by the researcher Usue Perez-Lopez of the ...
Other
Mar 27, 2015
0
17
The world drinks a lot of wine, and that means a lot of grapes are consumed every year. But not every part of the grape ends up in the bottle. Seeds, stalks and skins—roughly a quarter of the grapes —- are typically discarded ...
Environment
Mar 19, 2018
0
208
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) ...
Biochemistry
Apr 14, 2010
1
0
A Queen's-led team has discovered the reason why garlic is so good for us.
Jan 30, 2009
1
0
(PhysOrg.com) -- A Purdue University food scientist has developed a way to encase nutritional supplements in food-based products so that one day consumers might be able to sprinkle vitamins, antioxidants and other beneficial ...
Biochemistry
Mar 26, 2012
0
0
A group of researchers from the University of Alicante Department of Analytical Chemistry, Nutrition and Food Sciences has been working, since the end of 2021, on a project on development of natural bioaromas to increase ...
Biochemistry
Apr 11, 2022
0
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