FoodExecutive - Applied Research

Published in Applied Research
Tuesday, 14 July 2020 05:41

Value-added products from bread waste

An Agricultural Research Service (ARS) team in Peoria, Illinois, has devised a procedure for using bacteria to convert glucose from bread waste into value-added products such as ascorbic acid (vitamin…

Published in Health and Wellness
Monday, 13 July 2020 06:34

Dairy-rich diet linked to lower risks of diabetes and high blood pressure

Eating at least two daily servings of dairy is linked to lower risks of diabetes and high blood pressure, as well as the cluster of factors that heighten cardiovascular disease…

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…

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