The physiological and nutritional needs of seniors often change,
and so does their diet.(Executives: FYI ...)
The physiological and nutritional needs of seniors often change,
and so does their diet. Researchers are determining the degree and
nature of age-based changes that occur in the physiological . . .
A patent-pending compound isolated from fresh blackberries may
inhibit the expression of genes associated with cancer-promoting
A patent-pending compound isolated from fresh blackberries may
inhibit the expression of genes associated with cancer-promoting agents.
The purified compound, cyanidin-3-glucoside (C3G), inhibited . . .
Optimize textural characteristics, shelf life of bread.
Bread makers benefit from techniques that increase the shelf life
of bread by slowing the staling process. The effects of baking protocols
and various formulations on staling must be characterized . . .
Potato chip texture not significantly affected by temperature,
pre-treatments.
Potato chips have been popular salty snacks for 150 years. Retail
sales in the United States total about $6 billion annually. The
chip's texture is an important parameter that must be . . .
Lowering pH of whey powder increases browning rate.
The color of freshly dried whey powder is white with a slight
yellowish-green hue. When it's stored, the powder may acquire an
undesirable brown color. Dried whey shows considerable variation in . . .
Foam characterization aids processing.
Foam mat drying may be used commercially with a variety of juices.
In this process, a small amount of edible foam stabilizer, such as a
monoglyceride or a modified soybean protein with methyl . . .
Increase phytochemical levels in vegetables.
A new family of vegetables, with the potential to prevent such
deadly diseases as cancer, may soon be available on supermarket shelves
following production and marketing trials. Fresh broccoli, . . .
New enzymes boost sugar production 30%.
Ethanol, baked goods and beer are among the products that will
benefit from research into new enzymes conducted by USDA-ARS scientists.
ARS plant physiologists have designed three heat-loving . . .
Oxidation can challenge acceptance of omega-3 fatty
acids.
Consuming dietary omega-3 fatty acids is essential to keeping us in
good shape. This is especially the case for pregnant and lactating
women, and for individuals with coronary heart disease, . . .
Source lycopene from watermelon.
There's no upstaging watermelon at a summer picnic. The
much-loved fruit with its juicy red flesh is one of the best sources of
lycopene, an antioxidant thought to guard against heart disease and . . .
Microbes may bolster production of natural sweetener.
Genetically engineered bacteria that eat hemicellulose in corn
fiber and other sources could set the stage for a new, biobased method
of making xylitol, a mint-flavored sweetener used in chewing . . .
Baking powder.(Executives: FYI ...)
Baking powder is widely used to leaven baked products. The industry
standard for baking powder shelflife is 18 to 24 months, but little
information is available on baking powder functionality when . . .
Laboratory testing.(Executives: FYI ...)
Laboratory testing of produce is making dinner tables safer. The
European GoodFood project is using micro and nanotechnology to develop
portable sensors that detect toxins, pathogens and chemicals . . .
New data show that mushrooms retain most nutrients after they are
cooked.
Recent USDA-ARS research indicates that mushrooms contain several
key nutrients, including copper, potassium, folate and niacin.
Investigators examined several varieties of mushrooms--white . . .
Mushroom powder adds sensory properties to baked cereals.
Adding mushroom powder to baked cereal products, such as tortillas,
bread or pizza dough, gives you the ability to impart positive
organoleptic properties to the products, including flavor and . . .
Protease hydrolysis of soy protein substrates can lead to weaker
gels.
The targeted enzymatic modification of proteins could result in
ingredients that have functionality tailored to specific food
applications. For soy proteins, stronger gelation and high viscosity . . .
Drying techniques impact functionality of soy protein
isolate.
The applications of soy protein isolates generally are based upon
their functional properties, such as solubility, emulsification and
viscosity. These applications make the isolates a high . . .
New antioxidative strategies needed for preventing rancidity in
fish muscle.
It's been thought in the past that rapid oxidation in the
muscle of fatty fish is attributable to the product's high total
lipid content, such as its triacylglycerol (TG) levels. However, . . .
Lipophilic components from cranberry juice powder inhibit lipid
oxidation.
Deteriorating quality caused by lipid oxidation is a major problem
in the food industry. Adding antioxidants to products can inhibit lipid
oxidation processes. Natural antioxidants are preferred . . .
Antihypertensive whey protein concentrate hydrolysates find
nutraceutical beverage applications.
Hypertension is a significant controllable risk factor that's
associated with various cardiovascular diseases, such as myocardial
infarction, stroke and heart failure. Angiotensinogen is a . . .
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