Items Tagged By: 'Rice'

ARTICLES

Healthier Diets among Rice Eaters

April 23, 2012
Eating white or brown rice helps improve diet and manage weight and other risk factors for disease.
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White Rice May Increase Diabetes Risk

March 19, 2012
A new study suggests eating white rice could increase the risk of developing type 2 diabetes.
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Arsenic in Organics

February 16, 2012
Some foods labeled "organic" have been found to contain arsenic, a compound that may increase the risk of cancer, a new study says.
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The World’s Favorite Foods

June 21, 2011
A NGO Oxfam poll of 16,000 people in 17 countries around the world found the world's favorite food is pasta. Second and third place went to "meat" and "rice."
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LT Foods Making European Acquisitions

April 15, 2011
LT Foods Limited is acquiring two Europe-based companies -- Rice N Spice International Limited and A & A International -- for a total of $0.47 million.
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Soup and Side Dishes

March 01, 2011
In soups, sodium content is important, and bold flavors drive the rice segment.
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A Taste of Spain

February 01, 2011
From signature seafood stews to traditional rice dishes, Spanish cuisine has numerous geographic influences. It is also the basis for much of the worldís culinary fare.
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B.R.A.T. Diet Drink

February 01, 2011
The B.R.A.T. Diet (bananas, rice, apples and toast) has long been associated as a remedy for consumers suffering from stomach woes.
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Versatile Rice Bran

February 01, 2011
CJ CheilJedang Corp. (CJ), South Korea, in conjunction with Beidahuang, have announced the availability of RiProÆ80 rice bran protein and RiberÆ50 rice bran fiber.
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The 2010 IFT Show

August 16, 2010
A complete list of every new trend and ingredient at this year's IFT Show would be far too lengthy, but Prepared Foods' editors share some of the highlights gleaned from three-plus days on the show floor, at exhibitor gatherings and in a variety of networking opportunities.
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Vegetable Oils in Food Technology
Vegetable Oils in Food Technology: Composition, Properties and Uses, 2nd Edition

Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry.

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