FoodExecutive - Applied Research

Published in Applied Research
Wednesday, 24 June 2020 05:40

Protein controls fat metabolism

Many foods contain lots of fat. The fatty acids in these foods are among the essential nutrients that people need to survive. When someone eats more fatty acids than the…

Published in Health and Wellness
Friday, 19 June 2020 06:19

Pomegranate juice powder improving yogurt quality

Pomegranate is rich in polyphenols and is an excellent source of antioxidants, such as polyphenolic substance. However, the concentration of the harvest time, poor shape and inconvenient for eating have…

Published in Packaging
Wednesday, 17 June 2020 06:19

Sustainable starch-based barrier coatings for packaging applications

Starch, as one of the most abundant, sustainable and low-cost commercial biopolymers, has versatile applications in many industries (e.g. food, paper, packaging, construction, etc.). Researchers from The Pennsylvania State University…

Published in Applied Research
Thursday, 04 June 2020 06:19

A new edible film to produce in vitro meat

In vitro meat is a novel concept of food science and biotechnology. Methods to produce in vitro meat employ muscle cells cultivated on a scaffold in a serum-free medium using…

Published in Applied Research
Saturday, 02 May 2020 06:13

Turning food waste into healthful delights

Tara McHugh, food technologist and director of the ARS Western Regional Research Center, with some of the many products researched and developed by her team in the Healthy Processed Foods Research Unit.

Not every apple on the tree will make it to the market. Some are damaged, bruised, or oddly shaped. Other fruits and vegetables with imperfections may suffer the same fate.…

Published in Applied Research
Tuesday, 21 April 2020 06:07

Wasted bread as substrate for the cultivation of starters

The amount of bread wasted daily worldwide, throughout its entire lifecycle, from production to distribution, is estimated to be hundreds of tons, therefore representing both economic and environmental issues. Italian…

Published in Food Safety
Friday, 17 April 2020 06:31

Potential authentication of various meat-based products using DNA extraction method

The growth of halal food consumption worldwide has resulted in an increase in the request for halal authentication. DNA-based detection using powerful real-time polymerase chain reaction (PCR) technique has been…

Published in Packaging
Tuesday, 14 April 2020 06:31

The influence of packaging glossiness on food perceptions

Belgian Researchers from Ghent University investigated the influence of packaging glossiness on food perceptions and the results were published in Foods 9, (1): 90, 2020. This research brings together two…

Published in Food Safety
Wednesday, 25 March 2020 06:21

New test identifies poisonous mushrooms

Eating toxic mushrooms causes more than 100 deaths a year, globally, and leaves thousands of people in need of urgent medical assistance. Amanitin is the class of mushroom toxins that…

Published in Health and Wellness
Monday, 23 March 2020 06:03

The intestinal microbiome changes with the diet

Researchers from Baylor College of Medicine in Huston (USA) have conducted research on the correlations between diet and composition of the intestinal microbiome. The observation involved participants aged between 50…