Executives ... FYI.
Resistant starch offers many of the physiological benefits of
dietary fiber, such as the ability to reduce calories and offer colonic
health benefits, as well as generating volatile free fatty . . .
Bacteriophages may function as novel antimicrobials.
It appears that some foodborne bacteria may be overstaying their
welcome in products after bacteriophages take up residence inside them
and replicate. The progeny of these bacteriophages literally . . .
Pectin research targets cancer.
Scientists at the United Kingdom's Institute of Food Research
(IFR) have found a possible explanation for why people who eat more
fruit and vegetables may gain protection against the spread of . . .
Inhibit lipid oxidation by releasing sesamol from a polymeric
film packaging system.
Controlled-release antioxidant packaging (CRP), an innovative
technology that uses packaging systems to deliver antioxidants to food
continuously over time, has great potential to increase the . . .
Pasta from peanut flour.
Peanuts make superb functional ingredients because of their high
levels of protein and unsaturated fatty acids. Peanut flour is
particularly beneficial as a pasta ingredient when it is . . .
Investigate rheological, textural properties of
emulsions.
Commercial hydrocolloids and their mixtures are used in frozen
desserts to impart texture and palatability to the final product. They
also protect the whipped product against excessive drainage . . .
Clarify guava juice to enhance its consumer
acceptability.
Fruit juices are an important part of our diet. Guava--Psidium
guajava L.--is a delicious, healthful tropical fruit that has not been
extensively exploited as processed juice. One of the challenges . . .
Aluminum foil in juice packaging extends product shelf
life.
Fruit juices must be handled carefully during processing and
storage to minimize any nutrient losses and changes in product color.
The degradation of color and nutrients by oxygen transmission . . .
Partner sought to create novel applications for grain
sorghum.
Grain sorghum is a rich source of phytochemicals that could
potentially benefit human health. Sorghum's main advantages are
that it has more drought tolerance, suffers less damage from deer . . .
Develop new applications for microparticles from whey
proteins.
In recent years there has been an increase in the use of whey
proteins in formulated foods. Health-conscious consumers recognize the
high nutritional value of these proteins. Specific biological . . .
Flaxseed.(Executives: ... FYI.)
Flaxseed is a functional food ingredient that has generated
interest because of the nutritional and health benefits it offers.
Flaxseed contains high levels of alpha linolenic acid, lignans . . .
Isoflavone food composition database.(Executives: ...
FYI.)
A newly updated isoflavone food composition database has been
launched by USDA-ARS scientists. A subclass of flavonoids, isoflavones
have mild estrogen-like properties and other biological . . .
Reflective particle films optimize quality of apples.
The color and size of apples are the key criteria of quality in the
market. Both are difficult to improve in horticultural production.
However, spraying apple trees with films that contain . . .
Consider alternative enzyme for bread-making.
Diacetyl tartaric acid ester of monodiglyceride (DATEM) is used by
bakers to strengthen and soften dough. For standard breads, DATEM
usually composes about 0.3% of the total flour weight. The . . .
Precisely controlling hydrogel complexes enhances product
quality.
Curdlan gum is a tasteless additive used to enhance the texture of
processed food. Known to form thermo-reversible or irreversible gels
when heated or with the addition of calcium or magnesium, . . .
Analyze properties of pea protein-derived enzymatic
hydrolysates.
Protein hydrolysates have become increasingly popular ingredients
for the manufacture of health-promoting foods because of their excellent
functional performance in different food systems. However, . . .
Optimize the integrity of seals for packaged foods.
Seal integrity is vital to ensuring that food products remain safe.
If a package's seal integrity is poor, it can lose its ability to
protect food from both physical and microbial contamination. . . .
Mid-oleic soybean oil is healthful alternative for
frying.
To eliminate trans-fatty acids, food manufacturers are searching
for alternatives to hydrogenated oils for frying foods. However, many
alternatives do not have the oxidative stability of . . .
Light transmission has potential to measure whey fat losses
during cheesemaking.
Of course, optimizing cheese yields is economically important to
cheese producers. This is achieved by minimizing milk component losses,
such as fat, and precisely controlling the moisture of the . . .
Spider web inspires new nano fiber venture.
A technique that forms a mat of fine fibers, electrospinning, could
deliver new materials, potentially produced from waste streams, to the
food industry.
Electrospinning uses an electrical charge . . .
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