Molecular markers facilitate low-linolenic-acid soy oil.
USDA-ARS scientists at the agency's Plant Genetics Research
Unit are improving soybean oil's longevity by lowering its
linolenic acid content. This, in turn, should improve the . . .
Control lipid oxidation in irradiated meat by combining
antioxidants.
Ionizing radiation generates hydroxyl radicals in aqueous or oil
emulsion systems. Because muscle cells are at least 75% water,
irradiation is expected to produce a large amount of hydroxyl . . .
Freezing, thawing have a little impact in cheese protein
degration.
The manner in which proteins degrade as cheese matures is affected
by several factors, including plasmin, chymosin, protease, the pH of
curd, storage temperature and time, the salt-to-moisture . . .
Characterizes casein-based films.
Edible films, made from milk proteins such as casein, are a
potential alternative to nonbiodegradable coatings and films currently
used to enhance the quality or extend the shelf life of foods. . . .
Enzyme treatment improves attributes of carrot juice.
The concentrated nutritional value of vegetable and fruit juices
has made them a popular addition to many people's diets. One pint
of fresh vegetable juice provides approximately the same . . .
Peptide concentration and structure.(Executives: FYI ...)
Improving our knowledge of the relationship between peptide
concentration and structure and foam performance can lead to a better
understanding, analysis and control of this complicated property. . . .
Frozen storage.(Executives: FYI ...)
Frozen storage is one of the most important preservation methods
used to maintain quality in food products. Scientists wanted to evaluate
the effects of freezing and thawing rates, as well as . . .
Develop an isoflavone aglycone-enriched soy milk.
The consumption of modern soy milk prepared from soy protein
isolate (SPI) has superseded the consumption of traditional whole bean
soy milk. However, soy milk made from SPI has a reduced level . . .
Check out free searchable database on food content.
What were the nutrients in the smoothie you just consumed? Was it a
two-cup serving made with fruit? Or was it a 20-fluid-ounce smoothie
made with fruit and yogurt? The answers can be found on the . . .
Prospecting for cancer chemopreventive agents in foods.
The development of a murine hepatoma (Hepa 1c1c7) cell line some 15
years ago for isolating phase II enzyme-inducing agents by a research
group from Johns Hopkins University led to the . . .
Carbohydrate-based fat replacers may improve nonfat ice cream
quality.
The process of removing fat from ice cream has resulted in products
that are poorly accepted by consumers because of defects in their
flavor, body and texture. Whey, fat replacers, stabilizers and . . .
Cooked ham is discolored by light.
Sliced cold cuts are often discolored by oxidation. Their
composition, and especially any ingredients and additives, can influence
the robustness of the products in lighted environments. Scientists . . .
Extend storage stability of tortillas with alpha amylase and soy
proteins.
Commercially produced wheat flour tortillas are made with
anti-molding additives. For this reason, they are generally shelf-stable
in terms of their microbial quality. However, a loss in textural . . .
Continuous flow microwave reactors are alternative for
pasteurizing, sterilizing sweet potato puree.
With high levels of nutrients and bio-active compounds, sweet
potato puree can be considered a functional ingredient for use in
processed foods. However, due to the puree's low heat . . .
Caseinate yields stable oil-in-water emulsions.
Surface active proteins have been used as emulsifiers not only to
form physically stable emulsions, but also to increase the oxidative
stability of oil-in-water emulsions. However, we do not . . .
Underwater processing inhibits deterioration of fruit
quality.
According to the International Fresh-Cut Produce Association,
fresh-cut fruits and vegetables make up one of the fastest growing food
categories in U.S. supermarkets. U.S. sales of fresh-cut . . .
Export packaging technology.(Executives: FYI ...)
Trials of a new export packaging technology developed by
Australia's CSIRO have shown it can keep fruit and vegetables fresh
during extended periods of storage and shipping. Moisture loss . . .
More work required to optimize probiotics for
consumption.
The formulation of probiotics into products poses a technological
challenge since these products should contain high enough levels of
specific probiotic strains until the time they are consumed. . . .
Make cassava more nutritious.
The Ohio State University will lead an interdisciplinary team of
scientists in a multi-million dollar project to help improve one of the
most important food crops in Africa--cassava. The Bill and . . .
Develop nutritious snack bars using flaked lentils.
Micronization, an infrared heat treatment, and flaking, a
flattening procedure performed after micronization, are processes that
make it possible to replace oats with lentils when formulating . . .
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