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 researcher in the UPV/EHU's department of Plant Biology and Ecology has confirmed that it is possible to improve the nutraceutical quality of the lettuce by modifying its growing conditions but not at the expense of productivity. ...
Biotechnology
Nov 27, 2015
1
9
An EU-funded research project is to make sausages, patties and other meat products healthier in the future. Researchers at Lund University in Sweden, the Swedish University of Agricultural Sciences (SLU) and four other European ...
Other
Nov 11, 2015
0
18
Using potato peels and culls considered waste by Alberta's potato-processing industry, University of Alberta researchers have created a starch-based bioactive film that is both eco-friendly and rich in antioxidants.
Materials Science
Oct 28, 2015
0
66
Antioxidants are often added to fresh and processed meat and meat products to prevent lipid oxidation (decomposition), stop the development of off-flavors, and improve color stability.
Other
Oct 15, 2015
0
24
The exotic Ceylon gooseberry fruit is an attractive purple berry that is produced in the southwest tropics of Brazil and is often used in jams and drinks and also sold as a fresh fruit. The authors of a recent study in the ...
Other
Oct 15, 2015
0
23
Langsat (Lansium domesticum) is a tropical fruit that is commonly cultivated in Southeast Asia. The fruit is rich in fibre, vitamins and minerals, while the peel of langsat contains phenolics and carotenoids, and is traditionally ...
Other
Jul 8, 2015
0
13
Healthier and longer lasting pita bread may be the outcome of barley research underway at the University of Adelaide's Waite campus.
Biotechnology
Jun 10, 2015
0
18
Epidemiological studies have emphasised the importance of eating foods high in antioxidants to reduce the risk of developing cancer and cardiovascular disease, two leading causes of death worldwide. Inside the body, antioxidants ...
Biotechnology
May 19, 2015
0
203
Coffee has gone from dietary foe to friend in recent years, partly due to the revelation that it's rich in antioxidants. Now even spent coffee-grounds are gaining attention for being chock-full of these compounds, which have ...
Other
May 13, 2015
0
42
