A new study in the May 2011 issue of the Indian Journal of Medical Research suggests that eating soybean oil may boost cancer risk compared to eating a type of butter called cow ghee, a type of butter used in South Asian cuisine.
Increased dietary protein at breakfast may reduce cravings and alter the neural activity in brain regions associated with food motivation, according to a University of Missouri study published in Obesity.
A protein isolated from beneficial bacteria found in yogurt and dairy products could offer a new, oral therapeutic option for inflammatory bowel disorders, suggests a study led by Vanderbilt University Medical Center researcher Fang Yan.
Glutathione is an endogenously produced compound that protects the body against the bombardment of free radicals. Lifestyle choices may put the population at risk for glutathione deficiency.
In "Modifications of Soy Protein Isolates Using Combined Extrusion Pre-treatment and Controlled Enzymatic Hydrolysis for Improved Emulsifying Properties," appearing in the July 2011 issue of Food Hydrocolloids, Lin Chen, Jianshe Chen, Jiaoyan Ren, Mouming Zhao investigated the effects of combined extrusion pre-treatment and controlled enzymatic hydrolysis on the physico-chemical properties and emulsifying properties of soy protein isolates (SPI).
Texture is a pillar of successful food and beverage products. Attendees of Prepared Foods’ R&D Applications Seminars heard formulation advice about working with ingredients that impact texture, including enzymes, gum Arabic replacers, starches and an enzyme-modified egg yolk with enhanced emulsification functionality.
The dairy category saw growth in low-/no-fat claims, and allergen concerns, pre-/probiotics and vitamin/mineral fortification proved key to new launches.
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