A 5-year study that evaluated diet and lifestyle data from more than 373,000 individuals from 10 European countries between the ages of 25 and 70 says consuming nuts can reduce weight gain.
Raw broccoli sprouts, a rich source of potential cancer-fighting compounds, have become a popular health food in recent years. But conventional heat treatment used to kill bacteria on produce can reduce levels of the broccoli sprouts' helpful phytochemicals. Now researchers report in ACS' Journal of Agricultural and Food Chemistry that high pressure processing could wipe out harmful bacteria while maintaining high concentrations of its health-promoting ingredients.
Sushi is sublime. Just fresh fish and seasoned rice in its simplest form served one on top of the other, or rolled up with some veggies in a seaweed wrapper. But creates the subtle interplay of flavors in your tuna nigiri? Take a deep dive into the chemistry of rice, fish and seaweed in this video from Reactions: https://youtu.be/6F_OWtoTTrA
ETH researchers have discovered a new method to design stable foams. Their findings could make beer froth and ice cream last longer -- and revolutionise construction materials such as concrete.
Researchers from the Department of Food Science (FOOD) at the University of Copenhagen in Denmark are the first in the world to have analysed whole grains with long near-infrared wavelengths using a new type of light source, the supercontinuum laser. The research has significance for our knowledge of food ingredients and may, for example, eventually lead to better quality of bread and beer.
The German Federal Institute for Risk Assessment (BfR) assessed the possible health risks of large hard sugar balls back in 2010. The focus was in particular on the size from which the balls (when sucked to a small size) can slide from the oral cavity into the throat under unfavourable circumstances, resulting a blocking of the airways.
Just under 60 percent of the German population view undesirable substances in food as a high or very high health risk. The most well-known of these substances, which are scientifically denoted as contaminants, are mercury compounds and dioxins. In contrast, only around 13 percent of respondents have heard of the natural contaminants pyrrolizidine alkaloids (PAs) in honey or tea - and only roughly one in three of those who have heard of PAs believe these substances pose a significant health risk.
Scientists at CSHL have harnessed the untapped power of genome editing to improve agricultural crops. In tomato they have mobilized CRISPR to rapidly generate variants of the plant displaying a continuum of three agriculturally important traits: fruit size, branching architecture and overall plant shape. All are major components in determining yield. The method is designed to work in all food, feed, and fuel crops, including staples rice, maize, sorghum and wheat.
An apple a day may keep the doctor away, but the mold on it could make you sick. Rhiannon Wallace, a PhD candidate at UBC Okanagan's campus, has developed a way to stop, or at least control, blue mold -- a pathogen that can rot an apple to its core. Wallace's research has determined that bacteria, originally isolated from cold Saskatchewan soils, may be the answer to preventing mold growth and apple rot while the fruit is in storage or transport.
Virginia Tech research team discovered that the olive-derived compound oleuropein helps prevent type 2 diabetes.