Peptides from Whey ProteinJune 24/Agriculture Week -- According to a study from Harbin, People's Republic of China, "This study was carried out to investigate the peptides derived from enzymatic hydrolysates
Inulin as a Fat Replacer in YogurtJune 24/Agriculture Week -- According to recent research from Olsztyn, Poland, "In this study, yogurts produced from full-fat milk (3.2%) and from low-fat milk
The Power of GarlicJune 24/Biotech Law Weekly -- According to a U.S. study, "Sodium nitrite (NaNO2), a food color fixative and preservative, contributes to carcinogenesis. We investigated the protective role
GM Rice Fights AllergiesJune 29/Asian News International (ANI) -- Scientists in Japan have achieved a breakthrough in advancing toward the next generation of genetically modified rice, which will fight allergies
Salt in Cereal ProductsJune 25/Loughborough, U.K./News of Science -- According to recent research from Loughborough, U.K., "Research efforts aim to enhance fundamental understanding about the role of salt in cereal
Green Leafy Veggies as AntioxidantsJuly 1/Food & Farm Week -- "To identify the potential of green leafy vegetables (GLV) as antioxidants, methanolic extracts of Amaranthus sp., Centella asiatica, Murraya koenigii
Supplementing with IronJuly 1/Food & Farm Week -- "Iron bioavailability from supplements and fortificants varies depending upon the form of the iron and the presence or absence of iron absorption
UHT on SoymilkJuly 1/Journal of Farming -- "The objectives of this work were to assess antioxidant activities and phenolic compounds of soymilk as affected by traditional and ultrahigh-temperature (UHT) processing.
Examining Fish Oil SupplementsJuly 1/Biotech Law Weekly -- "Health benefits of n-3 fatty acids are well-established. However, consumption of adequate dietary sources of these fatty acids is inadequate," researchers in
Fatty Acids to Kill SalmonellaJuly 1/Chemical & Chemistry Business -- A recent study sought "to investigate the effect of uptake of different commonly consumed long-chain fatty acids on superoxide (O-2(-)),
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