In this issue of Prepared Foods' E-dition:

* PF Exclusive: Spices -- Ginger * Unilever Removing Hydrogenated Oils * Promise of Lecithin * Kaiwa, A Cereal Alternative? * Palm Oil as a Nutraceutical

* Rice Flour in Place of Wheat Flour * Fructose Impairs Memory * Calcium-rich Diet Reduces Stroke Risk * Two Dietary Oils Lead to Two Benefits * Organic Value at Issue

Prepared Foods Exclusive: Spices--Ginger
This is the first in a series of technical featurettes by the Guelph Food Technology Centre (GFTC) on ingredient-oriented food product development topics. Different functional or nutraceutical ingredients in demand by consumers and in line with current food trends will be the focus of the series.

Promise of Lecithin A food additive commonly used in margarine, mayonnaise, chocolates and baked goods might one day help control diabetes, hypertension and cardiovascular disease risk. Eucalyptus' Diversity The eucalyptus leaf extract may be useful in food and cosmetics for not only antioxidation, but also anti-melanogenesis, anti-allergy and anti-inflammation. FETA with FWPC Scientists in Iran investigated the production of Feta cheese with different levels of fermented whey protein concentrate (FWPC). Kaiwa, A Cereal Alternative? Kaiwa may offer an alternative to traditional cereals as a health-promoting food ingredient. Maillard Reaction Products & Coffee The cytotoxic activity of Maillard reaction products and coffee was studied using the 3-(4,5-dimethylthiazol-2-yl)-2,5 -diphenyl-tetrazolium bromide (MTT) assay and the neutral red uptake (NRU) assay. Palm Oil as a Nutraceutical Recent results show clearly that it is possible to modify palm oil conveniently to produce a nutraceutical with effective anti-inflammatory properties. Probiotics and PUFA in Infant Supplements Probiotics and long-chain PUFA (LC-PUFA) may be beneficial supplements for infants who are not breast-fed. Rice Flour in Place of Wheat Flour This work studied the individual and combined influence of xanthan gum (XAN), emulsifier, pregelatinizated starch and transglutaminase on quality of rice yellow layer cake. School Develops Healthy Fish Coating OSU scientists have extended the shelflife of lingcod fillets and possibly made them more nutritious by dipping them into an edible, protective coating enriched with fish oil. Return to top

* * * * * From Prepared Foods Advances in Healthful Fats and Oils No Longer on the Sidelines Chilling Out with Soups * * * * *