FoodExecutive - Applied Research

Published in Health and Wellness
Monday, 18 March 2019 07:07

High-amylose wheat foods: a new opportunity to meet dietary fiber targets for health.

Poor diet is recognized as a major risk factor that can be modified to prevent the growing prevalence of noncommunicable diseases globally and the deaths attributed to them. Enhancing the…

Published in Applied Research
Wednesday, 06 March 2019 07:12

Enhancing the quality of dough and gluten-free breads

Researchers from Poland have published on Italian Journal of Food Science 30, (4): 762-774, 2018 a study to improve the textural properties of dough and the physicochemical properties of gluten-free…

Published in Wine
Wednesday, 27 February 2019 07:12

Biological effect of magnetic field on the fermentation of wine

During the transformation process of matter is produced energy, which afterwards interacts with matter itself, and other forms of energy. Energy induced electromagnetic appliances may affect the processes occurring in…

Published in Applied Research
Monday, 18 February 2019 07:05

A new way to preserve healthy food with natural ingredients

The various stages of processing rye, from berries to alkylresorcinols (top left to bottom right): rye berries, rye chops (coarsely ground rye berries), rye bran, and alkylresorcinols (extracted and purified from rye bran).

A natural antioxidant found in grain bran could preserve food longer and replace synthetic antioxidants currently used by the food industry, according to researchers at Penn State. "Currently, there's a…

Published in Food Safety
Thursday, 17 January 2019 07:07

Inactivation of Listeria monocytogenes on paperboard

Researchers from The Hebrew University of Jerusalem, Israel, have developed a method to inactivate Listeria monocytogenes on paperboard used as a food packaging material; the results were published on Food…

Published in Health and Wellness
Thursday, 27 December 2018 07:08

How many calories do you burn? It depends on time of day

Researchers reporting in Current Biology 8 have made the surprising discovery that the number of calories people burn while at rest changes with the time of day. When at rest,…

Published in Food Safety
Thursday, 20 December 2018 07:11

Inactivation of hepatitis A virus on berries by high-pressure processing

Multiple outbreaks associated with foodborne viruses have occurred in recent years due to the consumption of contaminated berry products. High-pressure processing (HPP) has been recognized as a nonthermal processing technology…

Published in Health and Wellness
Thursday, 13 December 2018 07:07

Effects of dietary fiber and antioxidant-rich ingredients on quality characteristics of pasta

In this study, published by Turkish Researchers in Quality Assurance and Safety of Crops & Foods 10, (3): 315-324, 2018, different sources of antioxidant (flaxseed, black cumin and pomegranate seed)…

Published in Health and Wellness
Saturday, 08 December 2018 07:05

Ideal protein to help seniors rebuild lost muscle

While exercise buffs have long used protein supplements to gain muscle, new research from McMaster University (Usa) suggests one protein source in particular, whey protein, is most effective for seniors…

Published in Food Safety
Wednesday, 05 December 2018 07:04

Primary concerns regarding the application of electrolyzed water in the meat industry

The application of electrolyzed water effectively reduces microbial contamination and has greatly contributed to delayed meat spoilage. However, concerns about applying electrolyzed water in the meat industry, which include the…