The green tea polyphenol (-)-epicatechin-3-gallate (ECG) may slash
the risk of gastric cancer among women by 75 per cent, suggests a
new study from Japan.
A diet rich in berries may boost levels of good cholesterol and
improve blood pressure, indicating their potential benefits for
heart health, says a new study from Finland.
The release of aroma from a starch-containing food is dictated by
interactions of the volatile compound with the carbohydrate,
suggests new research from France.
Food formulators looking for novel gelling agents may soon be
offered whey protein isolates and concentrates modified by
supercritical carbon dioxide, suggests a new study.
Trehalose, a sugar found naturally in mushrooms, honey, lobster and
shrimp, improves the fruity aroma and the levels of healthy
polyphenol compounds in strawberry cream, suggests a new study.
Probiotic supplements may ease the suffering from diarrhoea and nausea amongst people with HIV and AIDS, suggests a joint study by African and Canadian researchers.
The application of modern horticultural techniques could revive
cultivation of traditional fruits in Africa like baobab,
butterfruit and tamarind, according to a new report.
Beta-carotene, used in foods and beverages as colourants and health
ingredient, can be stabilised by novel nano-scale carriers,
suggests innovative research from Germany.
Genistein, an isoflavone from soy, may stimulate the expression of
an enzyme linked to better blood flow, suggests a new animal study
that my have implications for high blood pressure in humans.
Using an antioxidant-rich extracts from bamboo leaf and green tea
could reduce the formation of acrylamide in an asparagine-glucose
model system heated by microwave, according to a new study.
Hydrocolloid ingredients commonly used as gelling agents,
emulsifiers and stabilizers may also have benefits for diabetics,
suggests new research from the Dow Chemical Company.
Flavour compounds with a low solubility may form complexes with
high-amylose maize starch, offering innovative encapsulation and
cost-saving benefits, says a new study.
The microalgae Chlorella vulgaris could be a rich source
of extractable antioxidants, and provide potent alternatives to
synthetics like butylhydroxyanisole (BHA) and butylated
hydroxytoluene (BHT), suggests new research form Spain.
American and Japanese researchers have identified how peptides in
food activate human bitter taste receptors, data that could have
implications for the food industry and food formulators.
A simple structured emulsion system could correct for flavour imbalances in reduced and low-fat products, scientists at Nestlé Research Center (NRC) have reported.
Extracts from pomegranate peel can stabilise sunflower oil and
protect it form deterioration associated with heating, suggests a
new study from Pakistan.
Encapsulating probiotic bacteria in alginate-coated gelatin
microspheres could protect the friendly bacteria against the harsh
conditions of the stomach and upper intestine, allowing for greater
delivery of these value-added ingredients,...
Polyphenol-rich extracts from grape seed has potential as a natural
antioxidant in chicken meat, and could reduce the pro-oxidative
effects of salt, suggests new research.
Researchers have identified the genetic markers in corn that are
associated with high levels of vitamin A, providing a simple and
cost-effective way to cultivate maize rich in the nutrient.
A modified whey protein concentrate (mWPC) combined with calcium
could enhance the control of food formulations, especially under
cold processing conditions, says new research.
The flavonols quercetin and myricetin, compounds associated with
significant health benefits, can be encapsulated in
beta-cyclodextrin (beta-CD), researchers have reported.
Strains of probiotic bacteria can affect metabolism, says a new
study from Nestle and Imperial College London that could help the
development of new probiotic products tailored for individuals.
Excessive intake of sorbitol, a widely used sweetener in
"sugar-free" products such as chewing gum and sweets, may lead to
weight loss and diarrhoea, German doctors report.
Tasteless and edible antifreeze proteins could prevent the
formation of ice crystals in ice cream, and maintain the smooth,
silky texture, reports research from the US.
Lycopene may show benefits against benign prostate hyperplasia
(BPH), a condition said to affect more than half of all men over
the age of 50, suggests a new study from Germany.
Using the asparaginase enzyme to treat French fries could reduce
the formation of acrylamide by 60 per cent, a joint Chilean-Danish
study has reported.
Volatile extracts from celery can enhance the flavour of chicken
soup, and could offer novel flavour enhancers for food
formulations, suggests new research.
Extracts from plant essential oils (terpenes) can be stabilised by
encapsulation in the polysaccharide beta-cyclodextrin and modified
starch, suggests new research from Greece.
Polyphenols from wine may reduce the negative impact of high-fat
foods, according to a small study from Israel that suggests a role
in the formulation of healthier food products.
A beverage containing alginate-pectin and calcium forms a stable
gel in the stomach and boosts the feeling of fullness, report
researchers from the University of Buffalo in collaboration with
McNeil Nutritionals.
The majority of consumers do not think that nanotechnology should
be used in food applications, according to a survey from German
risk assessor BfR, and they are more likely to trust information
from consumer groups than politicians...
The moss Physcomitrella's ability to survive dehydration and then
regrow when watered could be applied to crops in drought-stricken
areas without the addition of new genes, according to scientists
who have sequenced its genome.
In an exclusive interview, Professor Niels Christian Nielsen,
winner of this year's Danisco Award, shared his thoughts with
Stephen Daniells on the rise of nanotechnology and gave insight on
this fascinating new area of the food...
'Antioxidants' crop up every where, from beverage cans to cereal
packets. But industry must wake up to over use of the antioxidant
tag before the term loses meaning for consumers.
Freeze-dried extracts from hibiscus stabilised by trehalose or
maltodextrin can provide colourants for a range of food
applications with superior stability, report researchers from
Thailand.
Novel water-in-oil-in-water emulsions could offer significant
potential to encapsulate magnesium, and reduce the problems
associated with fortifying with this mineral, says new research
from France.
Reducing salt intake around the world by 15 per cent could prevent
almost nine million deaths between 2006 and 2015, says a new
meta-analysis covering 23 countries.
The interactions between flavour compounds and bacteria in
fermented foods could enable formulators to maximise the taste of
their products, suggests new research.
Consuming antioxidant-rich foods during meals reduces the oxidative
stress associated with eating, says a new study that highlights the
importance of timing for maximum health benefits.
Tapping into the ever-growing search for natural antioxidants to
prolong the shelf-life of foods, researchers from Portugal report
that the leaves, flowers, and skins of chestnuts could be added to
the list.