A new commercial processing technology is suitable for boosting the vitamin D content of mushrooms and has no adverse effects on other nutrients in those tasty delicacies, the first study on the topic has concluded. The technology, ...
Other
Sep 7, 2011
4
0
In an article that may bring smiles to the faces of vegetarians who consume no dairy products and vegans, who consume no animal-based foods, scientists have identified seaweed as a rich new potential source of heart-healthy ...
Other
Jul 20, 2011
0
0
Scientists are reporting development of a new approach for producing large quantities of human-derived gelatin that could become a substitute for some of the 300,000 tons of animal-based gelatin produced annually for gelatin-type ...
Biochemistry
Jul 13, 2011
6
0
Laboratory hamsters that were fed rations spiked with blueberry peels and other blueberry-juice-processing leftovers had better cholesterol health than hamsters whose rations weren't enhanced with blueberries. That's according ...
Biochemistry
May 31, 2011
0
2
"Sweet wheat" has the potential for joining that summertime delight among vegetables — sweet corn — as a tasty and healthful part of the diet, the scientific team that developed this mutant form of wheat concludes ...
Biochemistry
May 25, 2011
0
0
Liquid smoke flavoring made from hickory and other wood — a mainstay flavoring and anti-bacterial agent for the prepared food industry and home kitchens — may get a competitor that seems to be packed with antioxidant, ...
Biochemistry
May 11, 2011
0
0
The package on a supermarket steak may say "grass-fed" or "grass-finished," but how can a consumer know whether the cow spent its days grazing peacefully on meadow grass or actually gorged on feedlot corn? In ACS's Journal ...
Biochemistry
May 11, 2011
0
0
Tail hair can show if cattle have been grass-fed or not, according to scientists. By chemically analysing the tail hair, it is also possible for scientists to tell if, and when, a grass diet has been substituted for other ...
Other
Apr 28, 2011
0
0
Researchers are reporting discovery of a scientific basis for extending the shelf life of beer so that it stays fresh and tastes good longer. For the first time, they identified the main substances that cause the bitter, ...
Other
Apr 13, 2011
1
0
The DNA studies carried out by a team of Spanish and Greek researchers, and published in the Journal of Agricultural and Food Chemistry, show that more than 30% of the hake products sold in Spain and Greece are wrongly labelled.
Ecology
Mar 11, 2011
0
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