Consumers and the Peanut RecallFebruary 25/Fitness & Wellness Business Week -- A new national survey conducted by the Harvard Opinion Research Program at the Harvard School of Public Health finds
Americans Well Aware of Food Safety Concerns February 26/Medical Verdicts & Law Weekly -- More than nine in ten U.S. consumers (93%) have recently read or heard reports of food
Acrylamide Back in the News February 25/Heart Disease Weekly -- A new study published in the March 2009 American Journal of Clinical Nutrition by Marek Naruszewicz and colleagues from Poland
Formulating Low-fat Yogurts February 25/Food & Farm Week -- "To prevent textural defects in low-fat and fat-free yogurts, fat substitutes are routinely added to milk. In situ production of exopolysaccharides
Plants for Noncaffeine BeveragesFebruary 25/Agriculture Business Week -- According to a study from Kunming, China, "Camellia crassicolumna var. multiplex (Chang et Tan) Ming belonging to Camellia sect. Thea (Theaceae), is
Vitamin E Stability February 25/Chemical & Chemistry -- "The stability of vitamin E during 297 days of storage of wheat flour and whole wheat flour ground oil a stone mill
Tea and Fatty Acids February 25/Drug Week -- Fresh data on life sciences are presented in the report "Consumption of mate tea (Ilex paraguariensis) decreases the oxidation of unsaturated fatty
CLA from Soybean Oil February 25/Life Science Weekly -- "New structured lipids essentially free of saturated fatty acids and rich in essential fatty acids and CLA were prepared from soybean
Arginine Could Help Fight Obesity February 25/Drug Week -- A Texas AgriLife Research scientist and fellow researchers have discovered that arginine, an amino acid, reduces fat mass in diet-induced obese
Sodium Bicarbonate and Shrimp February 26/Science Letter -- Recent research in Bangkok, Thailand, evaluated the "effects of sodium bicarbonate with traces of citric acid in combination with sodium chloride on
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