Small/miniature sweet and hot peppers, such as snack peppers, are a rapidly growing class of specialty peppers. As with grapes and watermelons and certain other fruits, low seed count is an important attribute for consumer acceptance of small-fruited specialty peppers.
Food's texture affects whether it is eaten, liked or rejected, according to Penn State researchers, who say some people are better at detecting even minor differences in consistency because their tongues can perceive particle sizes.
Cooking vegetables in the sofrito (sauté) with extra virgin olive oil favours the absorption and release of bioactive compounds of its traditional ingredients (garlic, onion and tomato), according to the study published in the journal Molecules about the role of gastronomy in the health-improving effects of the Mediterranean Diet.
A study of nearly 800,000 schoolchildren in New York City shows that Black, Hispanic, and Asian students live and go to school closer to both healthy and unhealthy food outlets than do White students. Brian Elbel of the New York University School of Medicine and colleagues present these findings in the open-access journal PLOS ONE.
In February 2019, the German Cancer Research Centre (DKFZ) presented findings on new infection pathogens that go by the name of 'Bovine Milk and Meat Factors' (BMMF). According to these findings, the previously unknown pathogen can cause inflammations.
The prime predators of the Baltic Sea at the top of the food web are losing weight, according to a new study that links the deteriorating health of gray seals and cod with changes in bottom-living crustaceans, isopods and amphipods.
New research from Washington University in St. Louis reveals the molecular machinery behind the high-intensity sweetness of the stevia plant. The results could be used to engineer new non-caloric products without the aftertaste that many associate with sweetener marketed as Stevia.
Researchers from Tokyo Metropolitan University have successfully found two distinct mechanisms by which foams can collapse, yielding insight into the prevention/acceleration of foam rupture in industrial materials e.g. foods, cosmetics, insulation, stored chemicals. When a bubble breaks, they found that a collapse event propagates via impact with the receding film and tiny scattered droplets breaking other bubbles. Identifying which mechanism is dominant in different foams may help tailor them to specific applications.
Experts at the 52nd Annual Meeting of the European Society for Paediatric Gastroenterology, Hepatology and Nutrition are today presenting the results of a study that show higher levels of advanced glycation end products (AGEs), found in abundance in junk food, are associated with food allergy in children.
For several decades, the number of chronicle diseases has been growing. The main reason for this is the imbalanced diet. Biologists and chemists study natural foods concerning the fact that it can help strengthen health and prevent numerous diseases.