Microwave blanching impacts flavor compounds in peanuts.
Previous studies have shown that the use of a continuous microwave
system for blanching peanuts can reduce processing time, compared to
using a traditional hot air, multi-zone oven. However, at . . .
Reduce photo-oxidation off-flavor by using iridescent
films.
Transparent packaging provides little protection from
photo-oxidation--oxidation reactions induced by light--that can lead to
the production of off-odor and flavor compounds in food. . . .
Executives ... FYI.
Scientists have discovered an antibiotic-producing enzyme in oats
that could be used to protect major cereal crops from fungal diseases.
The researchers found that an enzyme from oats, Sad2, helps . . .
Polyphenol in green tea has cell-protecting capacity.
Green tea is one of the most popular and widely consumed beverages.
It offers significant biological and pharmacological activity. Among the
various bioactive ingredients found in green tea, the . . .
Peanut concentrate could be alternative emulsifier.
It appears that peanut protein concentrate could provide food
processors with an alternative emulsifying ingredient. Research by
scientists at North Carolina A&T State University indicates . . .
Pre-fermentation juice treatments offer alternative to
sulfiting.
Hard cider is made by the yeast fermentation of apple juice and
represents a small but growing portion of the market for alcoholic
beverages. This market niche offers an alternative utilization of . . .
Novel enzyme immobilization technique uses energy-curable
materials for bioactive packaging.
Enzymes improve the quality, performance and appearance of food.
Incorporating enzymes within a packaging material, sometimes referred to
as bioactive packaging, is a niche area in the field of . . .
Inulin, isomalt lead to yogurt ice cream alternative.
Yogurt ice cream offers sensory and physical properties that are
similar to those of ice cream and yogurt. Yogurt adds a pleasing
liveliness to ice cream and makes it very refreshing too.
The aim . . .
Optimize thermodynamics of flavor adsorption.
The physical and chemical adsorption of flavor compounds onto food
matrices is key in controlling flavor retention, balanced release and
flavor quality. Previous research at Rutgers University . . .
Controlling organic acids impacts sour taste.
Sour is one of only five primary human taste sensations, and it is
stimulated by organic acids. Some organic acids are naturally present in
foods, such as the citric acid in oranges, malic acid in . . .
Edible ethanol byproduct is source of novel foods.
With an increasing percentage of the U.S. corn harvest going to
ethanol production, some are questioning the wisdom of taking away corn
as food for consumers. USDA-ARS scientists are developing . . .
Improved sweetener available for licensing.
The consumption of sugar, the most widely used sweetener, can lead
to significant problems such as undesirable weight gain caused by its
high-calorie content. Moreover, most other sweeteners either . . .
Executives ... FYI.
In research slated to run through November 2009, scientists are
examining the impact of maturity, composition and moisture content of
individual peanut seeds. They want to see how these factors . . .
Prenylflavonoids in hops and beer may slow proliferation of
prostate cancer cells.
Prenylflavonoids are a unique class of phytochemicals found in the
cluster of flowers on a branch of the hop plant Humulus lupulus. These
compounds are also found in beer, which represents the main . . .
Zein self-assembled nanoscale structures for
microencapsulation.
Nanotechnology is a broad interdisciplinary area of research that
has the potential to affect virtually all disciplines. The use of
nanotechnology in the context of food must address such issues . . .
Adding beta-glucans, arabinoxylans improves cereal health
profiles.
You can improve the health profile of many cereal products by
adding beta-glucans and increasing the content of soluble arabinoxylans.
These soluble fibers lower blood cholesterol levels, a risk . . .
New lab test to determine glycemic impact of food.
Consumers, grain producers and the food industry will benefit from
a new research alliance established to find better ways to measure the
glycemic response of grains, ingredients and processed . . .
Seaweed wines are more healthy but have antioxidation
issues.
Green seaweed (chlorophytes) and red seaweed (rhodophytes) are
commonly consumed as vegetables in Eastern Asian countries. The sulfate
polysaccharide in seaweed is believed to have functional . . .
Try oat hydrocolloid as a substitute for cocoa butter; mass
transfer issues are a concern.
Cardiovascular disease continues to be the number one cause of
death in the United States despite numerous efforts to reduce its
prevalence. Interest has increased in the use of diet and . . .
Dairy, biofuel byproducts offer new route to films.
Economic pressures on dairy farmers and processors require them to
more effectively utilize their products and byproducts. USDA-RS research
is focusing on ways to develop new food and non-food uses . . .
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