Gluten-free fresh egg pasta analogues contain buckwheat.
Common buckwheat--Fagopyrum esculentum--has been a crop of
secondary importance in many countries. Still, it has persisted through
centuries of civilization and is present in nearly every country . . .
Vitamin E increases thermal stability of myoglobin extracted from
ground beef.
Oxidation often leads to a decline of quality during the storage of
ground beef. Adding antioxidants, such as vitamin E, can enhance meat
quality and effectively stabilize red oxymyoglobin color by . . .
Utilize soybeans and their components in textured soy protein
foods.
Textured soy protein (TSP), an extruded and fibrous-structured
product, is mainly used as a meat analog or extender. Meat alternatives
are third in sales in the U.S. soy food marketplace.
A . . .
Executives ... FYI.
Cereal products that contain high levels of high fiber can reduce
calorie uptake and provide health benefits linked to chronic disease.
However, a high-fiber content tends to diminish the quality . . .
Quantify activity of commercial prebiotics.
Prebiotic bacteria are functional food ingredients that are neither
digested nor absorbed in the human digestive system. But they stimulate
the growth of specific intestinal microorganisms. . . .
Determine dough rheological properties during sheeting
operations.
Dough sheeting is an important unit operation in the manufacture of
noodles, pasta and other food products. The material properties of the
dough during the sheeting process significantly impact the . . .
Fish byproducts have commercial possibilities.
Alaska's fish-processing industry produces more than 2.2
billion pounds of fish byproducts every year--the equivalent, in weight,
of nearly 10,000 blue whales. Large processors often convert . . .
New approach for nutritional analysis.
The way we preserve and test a particular food sample to analyze
its nutritional content can influence the quantity of bioactive
chemicals reported to be found in that food. This fact is . . .
Produce pure limonoid compounds.
USDA-ARS researchers have developed a technique for manufacturing
pure limonoid compounds from citrus juice production byproducts. They
are seeking a cooperative research partner for commercial . . .
Antioxidant activity high in tomato fractions.
The antioxidant properties of lycopene, a carotenoid found
primarily in tomatoes, have raised interest in the tomato as a food with
potential anticancer properties. Natural antioxidants from . . .
Optimize the nutrition from onions.
The onion, famous for causing eyes to water and digestive systems
to rumble, is being primed for a makeover. USDA-ARS plant geneticists
are trying to bring out the best in onions--their . . .
Dry technology improves taste of milk- and dairy-based
products.
Milk-based products are susceptible to off-flavors when they are
exposed to the ultraviolet or fluorescent light in store display cases.
The off-flavors--light activated or sun-struck flavors--can . . .
Dried lactic cultures have storage, handling advantages.
Lactic cultures are well known for their health-promoting effects
when they are present in fermented dairy products. Dry lactic cultures
are easily handled for use in dairy product manufacturing as . . .
Flavor quality and oxidative stability.(Executives: FYI)
Scientists are looking to enhance the flavor quality and oxidative
stability of edible vegetable oils by using phytochemical antioxidants.
Their goal is to develop new information about natural . . .
Gelatin.(Executives: FYI)
Gelatin is an important ingredient in gummy-type confectionary
products. Adding certain hydrocolloids will alter the kinetics of
gelatin and create varied textures in the end product.
Scientists . . .
Knowledge of protein mixture rheology helps when designing
foods.
Relating certain health benefits to the consumption of
high-protein, low-fat soy and dairy foods has increased the demand for
such products by health-conscious consumers. Combining the . . .
Certain cleaning strategies, validation prevent allergen
cross-contamination during processing.
Consumers with food allergies rely on product labels to disclose
the presence of allergenic ingredients in products. However, undeclared
allergens can be inadvertently introduced into a product . . .
Modeling of frying predicts key quality parameters.
Fundamental-based modeling of food processes that involve rapid
evaporation, such as frying and baking, remains a major challenge.
Modeling software developed in other engineering disciplines . . .
Specific acids facilitate umami taste in cheese.
Umami is a basic taste component of many foods. Although monosodium
glutamate (MSG) is commonly used to bring out the taste of umami, other
compounds, including nucleotides and organic acids, also . . .
Coating and defatting improve oxidation resistance in roasted
peanuts.
Peanuts are a very good source of monounsaturated fats, the type of
fat that is emphasized in heart-healthy diets. Not only do peanuts
contain oleic acid, but research shows these legumes are also . . .
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