FoodExecutive - Applied Research

Published in Applied Research
Monday, 10 February 2020 06:17

Improvement of the fresh meat preservation by hyperbaric storage

Portuguese Researchers have compared raw fresh meat (minced bovine and pork in pieces) preserved by hyperbaric storage (HS) at room-like temperature (75 MPa/25°C) and HS at cold temperatures (60 MPa/10°C)…

Published in Ingredients
Thursday, 06 February 2020 06:17

Functionality of strawberry powder on frozen dairy desserts

US Researchers investigated the potential use of freeze-dried strawberry powder as a stabilizer in frozen dairy desserts and the results were published in Journal of Texture Studies. Five different dessert…

Published in Wine
Wednesday, 22 January 2020 09:22

Detection and quantification of adulterations in aged wine

Spanish researchers have developed a method to authenticate aged high-quality wines and to quantify their potential adulterations through multivariate analysis and regression techniques applied to the obtained RGB digital images.…

Published in Health and Wellness
Wednesday, 15 January 2020 06:12

Humans more unique than expected when it comes to digesting fatty meals

People have very individualized inflammatory responses to eating a high-fat meal. These were the somewhat unexpected results of a study recently published in the Journal of Nutritional Biochemistry by researchers…

Published in Packaging
Wednesday, 20 November 2019 06:03

Preparation of polylactide film containing garlic extract

Researchers from Norway have developed a polylactide film containin Allium ursinum L. extract in order to achieve a significant antimicrobial activity; the results were published on Food Packaging and Shelf…

Published in Applied Research
Thursday, 14 November 2019 06:20

Valorization of keratin from food wastes

Researchers from the University of Nebraska (Usa) have developed oligosaccharide derivatives to crosslink keratin materials from poultry feathers, swine bristles and ox hairs to valorize these major wastes from meat…

Published in Applied Research
Tuesday, 29 October 2019 06:16

Polyamide modified with green tea extract for fresh minced meat active packaging applications

Researchers from the University of Zaragoza (Spain) tested a new active packaging for meat containing green tea extract and the result were published in Food Chemistry 300, 125242, 2019. New…

Published in Health and Wellness
Monday, 28 October 2019 06:16

Healthier 'butter' spread almost entirely water

Cornell University food scientists have created a new low-calorie 'butter' spread that consists mostly of water. A tablespoon of this low-calorie spread has 2.8 grams of fat and 25.2 calories.…

Published in Health and Wellness
Tuesday, 15 October 2019 06:54

Why brown fat is good for people's health

Researchers have discovered how brown fat, also known as brown adipose tissue, may help protect against obesity and diabetes. Their study in the journal Nature adds to our knowledge about…

Published in Wine
Wednesday, 04 September 2019 06:51

Combined use of pectolytic enzymes and ultrasounds for improving the extraction of phenolic compounds during vinification

Phenolic compounds provide important quality attributes to red wines. These compounds are found inside the vacuoles of the plant cells of the skin and seeds of the grape. During maceration,…

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