Related topics: food

Reducing acrylamide levels in french fries

The process for preparing frozen, par-fried potato strips—distributed to some food outlets for making french fries—can influence the formation of acrylamide in the fries that people eat, a new study has found. Published ...

Scientists study how to improve pesticide efficiency

In 2007, a controversial pesticide was approved by the Food and Drug Administration for use on fruit and vegetable crops, mainly in California and Florida. Farm workers and scientists protested the approval of the pesticide ...

Grafted watermelon plants take in more pesticides

The widely used farm practice of grafting watermelon and other melon plants onto squash or pumpkin rootstocks results in larger amounts of certain pesticides in the melon fruit, scientists are reporting in a new study. Although ...

Soy is on top as a high-quality plant protein

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 ...

'Magnetic tongue' ready to help produce tastier processed foods

The "electronic nose," which detects odors, has a companion among emerging futuristic "e-sensing" devices intended to replace abilities that once were strictly human-and-animal-only. It is a "magnetic tongue" -- a method ...

page 5 from 12