FoodExecutive - Applied Research

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,…

Published in Nutrition
Thursday, 29 August 2019 06:57

Differences in the macronutrient of gluten-free and conventional products

Gluten-free diet is the lifelong therapy for patients with coeliac disease. A wide range of gluten-free products (GFP) is available, which mimics the characteristics of their gluten-containing counterparts (GCC). Spanish…

Published in Beer
Tuesday, 27 August 2019 06:41

Development of low-alcohol isotonic beer by interrupted fermentation

Alcohol-free beer with isotonic properties is getting more popular and its production can be carried out by different production strategies; however, interrupted fermentation is still a challenge. Brazilian Researchers have…

Published in Applied Research
Monday, 26 August 2019 06:41

Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread

Fungal spoilage of bread remains an unsolved issue in bread making. Canadian Researchers have published in International Journal of Food Microbiology a work where they identified alternative strategies to conventional…

Published in Health and Wellness
Tuesday, 20 August 2019 07:03

Natural compound found in broccoli reawakens the function of potent tumor suppressor

Long associated with decreased risk of cancer, broccoli and other cruciferous vegetables—the family of plants that also includes cauliflower, cabbage, collard greens, Brussels sprouts and kale—contain a molecule that inactivates…

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