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. ...
Other
Aug 21, 2014
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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 ...
Other
Jul 21, 2014
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The earliest known use of vinegar dates back more than 10,000 years ago and has been used as a food and medicine. A new review article in the Journal of Food Science, published by the Institute of Food Technologists (IFT), ...
Other
May 22, 2014
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The consumer demand for natural, healthy and non-animal source food ingredients are on the rise. A new study from the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows that chia seeds ...
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May 22, 2014
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A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that common edible flowers in China are rich in phenolics and have excellent antioxidant capacity.
Plants & Animals
Apr 21, 2014
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Raspberries are among the most popular berries in the world and are high in antioxidants that offer significant health benefits to consumers. The red raspberry is most commonly used in processed products like juices, jams, ...
Plants & Animals
Mar 14, 2014
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The majority of consumers that eat or buy organic products do not want synthetic antimicrobials or antioxidants added to their foods and prefer a "clean label". A study in the Journal of Food Science published by the Institute ...
Other
Dec 13, 2013
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With over a thousand different varieties of mangoes to choose from, selecting the right variety for mango products can be a daunting task. A new study in the Journal of Food Science, published by the Institute of Food Technologists ...
Other
Oct 17, 2012
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A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows that grape skin and seeds generated from winemaking—known as wine pomace—are a good source of antioxidant dietary ...
Other
Sep 25, 2012
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Dark chocolate lovers can handle a wider range of bitter tastes before rejection compared to milk chocolate fans, according to Penn State food scientists.
Other
Aug 30, 2012
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