The importance of protein in the human body is undeniable. However, the idea of what makes a protein a "quality protein" has not been as easy to determine. A new study from the Journal of Agriculture and Food Chemistry takes ...
Other
Dec 6, 2011
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With the demand for organically produced food increasing, scientists are reporting new evidence that organically grown onions, carrots, and potatoes generally do not have higher levels of healthful antioxidants and related ...
Other
Nov 3, 2010
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Eggs from chickens that consumed extremely high levels of melamine in their feed still did not contain levels of the potentially toxic contaminant that exceeded U. S. Food and Drug Administration (FDA) limits. That was the ...
Biochemistry
Apr 14, 2010
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Molecular gastronomy or molecular cuisine, the culinary movement that uses chemistry, is heating up kitchens worldwide. Carnegie Mellon University Chemist Subha Das is bringing the same techniques found in the world's leading ...
Other
Mar 25, 2010
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Queso fresco, a quintessential ingredient in Mexican cuisine, would retain higher quality in supermarket display cases if stored at a lower temperature. That's the conclusion of a report presented here today at the 239th ...
Biochemistry
Mar 23, 2010
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Agricultural Research Service (ARS) scientist Scott Yates is studying how oxytetracycline (OTC), an antibiotic that is administered to animals, breaks down in cattle manure.
Environment
Mar 4, 2010
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The chemical reaction that darkens a batch of roasting peanuts also boosts the amount of antioxidants they contain, according to a new study in the journal Food Chemistry.
Other
Dec 22, 2009
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A real possibility does exist for developing a new generation of foods that make people feel full by releasing anti-hunger aromas during chewing, scientists in the Netherlands are reporting after a review of research on that ...
Other
Dec 16, 2009
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A recent study confirms that the antioxidants and other plant-based nutrients in chocolate and cocoa products are highly associated with the amount of non-fat cocoa-derived ingredients in the product. The study expands on ...
Other
Nov 25, 2009
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A comfort food, a tasty treat, an indulgence - ice cream conjures feelings of happiness and satisfaction for millions. Ice cream researchers at the University of Missouri have discovered ways to make ice cream tastier and ...
Other
Nov 9, 2009
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