Related topics: salmonella

Color and texture matter most when it comes to tomatoes

A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated consumers' choice in fresh tomato selection and revealed which characteristics make the red fruit most appealing.

Building a bridge from basic botany to applied agriculture

One of the planet's leading questions is how to produce enough food to feed the world in an increasingly variable climate. The Food and Agriculture Organization of the United Nations predicts that food production must rise ...

Managing land into the future

Food production is the backbone of New Zealand's economy—and a computer modelling programme designed by a Victoria University of Wellington academic is helping ensure that farming practices here and overseas are as sustainable ...

Ice cream goes Southern, okra extracts may increase shelf-life

While okra has been widely used as a vegetable for soups and stews, a new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows how okra extracts can be used as a stabilizer in ...

When it comes to how pizza looks, cheese matters

Most consumers have an idea what they want their pizza slice to look like. Golden cheese with that dark toasted-cheese color scattered in distinct blistery patches across the surface with a bit of oil glistening in the valleys. ...

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 ...

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