Fast Food Definitions Expand January 12/Chicago/Business Wire -- Consumers' perception of fast food is no longer confined to quick-service, drive-thru restaurants and convenience stores. Instead, a dual concept has emerged,
Americans are Wellness-deficient January 14/Law & Health Weekly -- Most Americans make New Years' resolutions focused on wellness, and rightfully so -- new research shows Americans have a long way
Study: Food Label Inaccuracies January 14/Pharma Investments, Ventures & Law Weekly -- With obesity rising markedly, reliance on the accuracy of food labeling is an important weight-management strategy. Since people
Analyzing Phenolic Composition of Lentil Flour January 7/Salamanca, Spain/Food Business Week -- "The phenolic composition of lentil flour samples, processed with and without the addition of tannase during different times
Tea Polysaccharide in Baking January 12/Qingdao, People's Republic of China/Food Business Week -- According to a study from Qingdao, People's Republic of China, "Two wheat flours, Type I and Type
Whey-based Beverage with Acai Pulp as Probiotic Carrier January 12/Campinas, Brazil/Technology News Focus -- "This research aimed to evaluate the commercial potential of a whey-based dairy beverage containing acai pulp
Possibilities in Goats' Milk Cake January 12/Journal of Technology & Science -- "Goats' milk cake is a fresh cheese-like product, traditionally produced and consumed for centuries in Yunnan, a south-western
Buckwheat Has Been Hot January 12/Taichung, Taiwan/Food Business Week -- According to recent research from Taichung, Taiwan, "Common buckwheat (Fagopyrium esculentum Moench) was used to substitute 15% of wheat flour
Manufacturing Mozzarella January 12/Pirassununga, Brazil/Journal of Technology & Science -- "In the present study, composition, junctional properties and sensory characteristics of Mozzarella cheese produced from milk with somatic cell counts
Examining Soft Cheeses January 12/Fermoy, Ireland/Agriculture Week -- "The ripening of industrial soft cheeses manufactured using a liquid pre-cheese produced from the ultrafiltration (UF) of milk was observed to be
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