Food/Food Science

Credit: Copyright UCLouvain So-called "good fatty acids" are essential for human health and much sought after by those who try to eat healthily. Among the Omega-3 fatty acids, DHA or docosahexaenoic acid is crucial to brain function,…

Credit: David Thoms, Yan Liang, and Cara H. Haney Plants are constantly exposed to microbes: pathogens that cause disease, commensals that cause no harm or benefit, and mutualists that promote plant growth or help fend off pathogens.…

Journal of Dairy Science® reports development of a modified milk calibration sample set to improve accuracy of milk urea nitrogen testing Champaign, IL, June 10, 2021 - Present in blood, urine, and milk, the chemical compound urea is the…

In a world-first, Monash University scientists have developed a new, environmentally friendly process that could drive the future production of green ammonia. Ammonia (NH3) is a globally important commodity for fertiliser production to…

Benign infection can potentially send medicine into plantsCredit: Gerardo Uribe/UCR Scientists are hoping the RNA of an obscure infection can one day be used like a Trojan horse to deliver life-saving treatments to citrus trees. The…

Research led by Kanazawa University shows that application of the nicotinamide to wheat spike activated plant immunity and then effectively suppressed the disease symptoms and mycotoxin accumulation of Fusarium head blightCredit: Kanazawa…

When herring are filleted, more than half their weight becomes a low-value 'side stream' that never reaches our plates - despite being rich in protein and healthy omega-3 fatty acids. Now, scientists from Chalmers University of…

Researchers from CRAG and IRTA find the gene that determines Japanese plum skin colour due to the presence or absence of anthocyanins, a group of plant antioxidant pigments with health-promoting effectsCredit: CRAG-IRTA The presence…

Greenhouse gases from food production are systematically underestimated, researchers sayCredit: From Tubiello et al., Environmental Research Letters 2021 A new global analysis says that greenhouse-gas emissions from food systems have…

What The Study Did: The findings of this observational study of the association of race/ethnicity with COVID-19 infection rates and the interaction of pre-COVID experiences of food insecurity suggest that the association varied over time…

Credit: Douglas S. Higgins, Ross J. Hatlen, Jan M. Byrne, Monique L. Sakalidis, Timothy D. Miles, and Mary K. Hausbeck If you're a beer drinker, you've noticed that hoppy beers have become increasingly popular. Most of the nation's…

Study finds people who eat more tend to take larger bites or eat fasterCredit: Laboratory for the Study of Human Ingestive Behavior, The Pennsylvania State University Rockville, Maryland (June 7, 2021) -- According to a new…

Findings suggest that consuming mangos, honey and spices could bring important health benefitsCredit: Nick Smith Rockville, Md. (June 7, 2021) - Superfoods like turmeric and honey have long been recognized for their ability to promote…

Study participants consumed more vegetables and whole grains before COVID-19 beganCredit: Caroline Um, American Cancer Society Rockville, Maryland (June 7, 2021) -- As COVID-19 spread throughout the world, our daily routines and…

To feed the growing population, researchers urge attention to essential vitamins and mineralsCredit: Nick Smith, Riddet Institute Rockville, Maryland (June 7, 2021) -- Reducing food waste is crucial to our ability to feed the…

New findings suggest that a plant-centered diet could help lower heart disease riskCredit: Yuni Choi Rockville, Maryland (June 7, 2021) -- There has been a long-standing debate as to whether a low-fat or a plant-centered diet is better…

Credit: Lene H. Koss A new research project, PROFERMENT, run by the Department of Food Science at the University of Copenhagen, has received DKK 56 million from the Novo Nordisk Foundation to develop the fundamental knowledge required to…

Studies reveal how COVID-19 influenced food choices, attitudes and prices Rockville, Maryland (June 7, 2021) -- Studies being presented at NUTRITION 2021 LIVE ONLINE bring new insights into how people ate, shopped and felt about food as…

A new research project SEEDFOOD will attempt to change this by creating new fundamental knowledge, so we can use the proteins for food in the future. The research project has been established with a grant of DKK 56 million kroner GRANT: In…

Study examining dietary trends during the Great Recession offers lessons for the COVID-19 era Rockville, Maryland (June 7, 2021) -- What did Americans eat during the Great Recession? A new study suggests dietary quality plummeted along…