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Scientists identify compounds in coffee which may inhibit prostate cancer

19-Mar-2019

For the first time, scientists have identified compounds found in coffee which may inhibit the growth of prostate cancer. This is a pilot study, carried out on drug-resistant cancer cells in cell culture and in a mouse model; it has not yet been tested in humans. This work is presented at the ...

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Green tea cuts obesity, health risks in mice

Follow-up study in people underway

18-Mar-2019

Green tea cut obesity and a number of inflammatory biomarkers linked with poor health in a new study. Mice fed a diet of 2 percent green tea extract fared far better than those that ate a diet without it, a finding that has prompted an upcoming study of green tea’s potential benefits in people at ...

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Jellyfish: A delicacy

06-Mar-2019

Jellyfish have been a delicacy in Asian cuisine for centuries. A team of researchers led by Prof. Thomas Vilgis (Department of Prof. Kurt Kremer) of the Max Planck Institute for Polymer Research (MPI-P) has now investigated the precise processes of the traditional preparation method on a ...

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The influence of social media on children’s food intake

05-Mar-2019

New University of Liverpool research, published in Pediatrics, highlights the negative influence that social media has on children’s food intake. Current research shows celebrity endorsement and television advertising of unhealthy foods increases children’s intake of these foods. However, ...

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Canadians’ consumption of fruit and vegetables drops 13 per cent in 11 years

01-Mar-2019

Two surveys taken 11 years apart show a 13-per-cent decrease in the amount of fruit and vegetables being consumed by Canadians, new UBC research has found. And while consumption of milk and dairy products also declined during the study period between 2004 and 2015, Canadians were eating more meat ...

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Keeping heavy metals out of beer and wine

21-Feb-2019

A frosty mug of beer or ruby-red glass of wine just wouldn't be the same if the liquid was murky or gritty. That's why producers of alcoholic beverages usually filter them. But in a study appearing in ACS' Journal of Agricultural and Food Chemistry, researchers report that a material often used ...

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A scientific method for perfect fondue

21-Feb-2019

Cheese fondue is an icon of Swiss cuisine and a dinner party staple. While it may seem like a simple dish, getting the texture right can be a challenge for optimal mouthfeel, dipping and flavor release. This requires the perfect balance of cheese, wine and starch. Now, researchers reporting in ...

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Pea protein, Nanogels and Particle adhesion on surfaces

3 young trend-setters nominated for LUM science award YSA 2019

19-Feb-2019

From 22-23 May 2019 LUM GmbH hosts the 9th International Conference Dispersion Analysis & Materials Testing in Berlin, Germany. Since 2014 the Young Scientist Award (YSA) recognizes outstanding scientific work by young researchers in the areas of particle and dispersion characterization and ...

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How to feed the world by 2050?

Recent breakthrough boosts plant growth by 40 percent

18-Feb-2019

One of the most significant challenges of the 21st Century is how to sustainably feed a growing and more affluent global population with less water and fertilizers on shrinking acreage, despite stagnating yields, threats of pests and disease, and a changing climate. Recent advances to address ...

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Food products with up to 30% less fat

Fraunhofer IVV starts two new Europe-wide research projects

15-Feb-2019

Many consumers want to eat healthy food products with less fat and without chemical additives. Indeed, even politicians are now recognizing this need and are paving the way for change. So-called light food products are available but are thought of dubiously because the reduction in fat is often ...

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