Optimize the adhesion of salt onto potato chips.
To gain consumer loyalty in a competitive snack food market,
companies need to consistently produce well-coated potato chip products.
Toward this end, it is important to understand how seasoning . . .
Executives ... FYI.
Legumes--beans, peas and other edible seeds that are enclosed in
pods--are known for their edible oils, protein and essential amino
acids, as well as for their ability to convert airborne nitrogen . . .
High-pressure processing causes changes in raw milk.
The interest in using high-pressure processing (HPP) on dairy
products has recently increased. Many advantages to using this
technology have been demonstrated by scientists, including its . . .
Pulsed ultraviolet light and pulsed electric fields reduce peanut
allergenic potency.
Peanut allergy is one of the most serious hypersensitivity
reactions to foods and imposes a growing threat to a certain population.
Research indicates that roasting peanuts can increase the . . .
Enzymatic treatments improve quality of black tea.
Tea is the most widely used stimulant in the world. Variations in
the flavor and quality of tea are dependent on the interplay of complex
metabolic events that occur in its leaves during . . .
Produce a high-protein dough using cold extrusion.
USDA-ARS have developed a way to make stretchable high-protein
dough which can be used to make fluffy pastries, cakes or other
bread-like products.
The technology involves the use of a cold . . .
Cranberry hybrid high in antioxidants.
USDA-ARS scientists and colleagues are suiting up a wholesome
cranberry variety with a newly isolated genetic trait. Using traditional
breeding methods, they have created an experimental cranberry . . .
Produce soluble fiber isolate from Canadian fenugreek.
Soluble fibers are increasingly in demand as food and supplement
ingredients. The health benefits of soluble fibers include hypoglycemic
and hypocholesterolemic responses, as well as overall . . .
Sesame protein concentrate can improve emulsion
stability.
Sesame seed--Sesamun indicum--is a good source of protein, yielding
20% to 25% protein content, depending on the variety. One of the
principal characteristics of this protein is its high levels . . .
Fresh-cut sweet potato cubes coated with chitosan maintain
quality.
Consumer demand for fresh-cut produce has been drastically
increasing. Cutting sweet potatoes into different sizes or shapes adds
value to this fresh product. However, this practice also . . .
Consumers consider fruit-flavored yogurts enriched with green tea
powder.
Yogurt, an already healthy food, can further benefit from the
addition of functional ingredients, such as green tea. Green tea
contains catechin polyphenols, particularly . . .
Executives ... FYI.
Fresh produce, particularly the pre-cut variety, quickly undergoes
oxidative degradation during shipping and storage. Sour whey may offer a
natural way to increase produce freshness. Sour whey, a . . .
Modifying water activity and acidification lead to refreshing
fruit drink.
Passion fruit, which comes from a tropical plant, has a peculiar
intense taste and high acidity levels. Minimal processing preserves the
fresh characteristics of the fruit, as well as its essential . . .
New data available on antioxidants.
Many chronic and degenerative diseases--cancer, heart disease,
Alzheimer's and Parkinson's--are believed to be caused, in
part, by oxidative stress. Oxidative stress has also been implicated in
the . . .
Measure peanut moisture while still in shell.
Making sure that peanuts are of the highest quality requires drying
them enough to prevent the growth of fungi that can seriously decrease
their market value. Now, USDA-ARS scientists have . . .
Rheological measurements help improve product texture.
Peanut flour is a dry ingredient prepared after the partial
extraction of oil from roasted peanut seed. In food applications, these
flours are often dispersed in water before being further . . .
Extrusion yields legume snacks.
You can find biologically active constituents in grains, legumes,
nuts and vegetables, and their co-products. Now, USDA-ARS scientists
have developed nutritious snacks from garbanzos, lentils, dry . . .
New process optimizes in-container quality.
Today's consumers demand more. They are looking for fresher,
more nutritious and more natural tasting and looking foods, with better
color, texture and mouth feel. Strong growth in premium . . .
Engineer satiating liquid food products by altering the extent of
flavor release.
One of the targets in tackling the obesity problem involves
enhancing feelings of fullness--satiety. This could reduce our
consumption of foods. Now it appears that retronasal aroma stimulation
may . . .
Liquid virgin whey protein concentrate optimizes product
texture.
Whey proteins are important to the ingredients industry due to an
incessant demand for products of a specific texture and nutritive value.
The compositional variability and fractional protein . . .
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