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1,234 Current news from the ressort research
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Sweets change our brain
Why we can't keep our hands off chocolate bars and co.
24-Mar-2023
Chocolate bars, crisps and fries - why can't we just ignore them in the supermarket? Researchers at the Max Planck Institute for Metabolism Research in Cologne, in collaboration with Yale University, have now shown that foods with a high fat and sugar content change our brain: If we regularly eat ...
Sweets change our brain
Why we can't keep our hands off chocolate bars and co.
24-Mar-2023
Chocolate bars, crisps and fries - why can't we just ignore them in the supermarket? Researchers at the Max Planck Institute for Metabolism Research in Cologne, in collaboration with Yale University, have now shown that foods with a high fat and sugar content change our brain: If we regularly eat ...
A recipe for 3D-printing food
Researchers identify factors affecting the quality of edible materials produced by additive manufacturing.
24-Mar-2023
3D-printing food could address global challenges in food supply and nutrition. But there are hurdles involved in adapting additive manufacturing to produce edible materials. In Physics of Fluids, from AIP Publishing, University of Ottawa researchers Ezgi Pulatsu and Chibuike Udenigwe identify a ...
Honey, the 3D print--I mean, dessert--is ready!
Columbia Engineers explore the benefits and drawbacks of 3D-printed food technology
23-Mar-2023
Cooking devices that incorporate three-dimensional (3D) printers, lasers, or other software-driven processes may soon replace conventional cooking appliances such as ovens, stovetops, and microwaves. But will people want to use a 3D printer--even one as beautifully designed as a high-end coffee ...
Cans or bottles: What’s better for a fresh, stable beer?
22-Mar-2023
The flavor of beer begins to change as soon as it’s packaged, prompting a debate among afficionados: Does the beverage stay fresher in a bottle or a can? Now, researchers report inACS Food Science & Technologythat the answer is, well, complicated, and depends on the type of beer. An amber ale ...
Fruit and veg supply issues lead to raised blood pressure, study shows
22-Mar-2023
It is recognised that low fruit and vegetable consumption is a major, modifiable, risk factor associated with raised blood pressure. However, how the national supply of fruit and vegetables has impacted blood pressure trends is little-known. To address this, Dr James Bentham, Senior Lecturer in ...
Discovery of root anatomy gene may lead to breeding more resilient corn crops
Trait results in roots better able to capture more water and nutrients from soil, need less fertilizer, and withstand drought
21-Mar-2023
A new discovery, reported in a global study that encompassed more than a decade of research, could lead to the breeding of corn crops that can withstand drought and low-nitrogen soil conditions and ultimately ease global food insecurity, according to a Penn State-led team of international ...
The poison comes via the food lables
Fresh produce contaminated with toxic BPA-like chemicals found in food labels, study finds
20-Mar-2023
Steps were taken in Canada to reduce the use of Bisphenol A (BPA), a toxic chemical linked to prostate and breast cancer, commonly found in plastics, the lining of food cans, water bottles, and paper receipts. But in many cases, it has been replaced with similar hormone disrupting chemicals, like ...
Plant-Based Proteins May Lead to Allergies
Scientists find that allergies to soy and peanuts can be activated by common meat-free alternatives based on other legumes, but most people won’t experience a reaction
17-Mar-2023
Many people keen to reduce their meat consumption are turning to substitutes made of legumes packed with protein, vitamins, and fiber. But allergies to legumes like soy or peanuts are both common and dangerous. Are patients allergic to particular legumes at risk from meat-free proteins made of ...
Buyer beware: 60% of foods purchased by Americans contain technical food additives
10% increase since 2001
15-Mar-2023
A new study in the Journal of the Academy of Nutrition and Dietetics, published by Elsevier, has determined that 60% of foods purchased by Americans contain technical food additives including coloring or flavoring agents, preservatives, and sweeteners. This represents a 10% increase since 2001. ...
