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Food and Beverage
Food and Beverage
News
Analytic Tool Reveals More ‘Cream of the Crops’
by
King Abdullah University of Science & Technology
Platform for identifying genetic variation in plant species could aid in crop improvement and sustainable agriculture
| 2 min read
News
Cranberries Provide Runners with an All-Natural Boost, according to New Research
by
Concordia University
Speed, blood lactate, and oxygen levels of competitive athletes all improve with daily extract consumption
| 2 min read
News
Snakes: The New, High-Protein Superfood
by
Macquarie University
Pythons are a low-emission, climate-resilient food source, converting feed to protein better than chickens or cattle
| 3 min read
News
Shade-Grown Coffee Shows the Benefits of Combining Agriculture and Conservation
by
Oxford Brookes University
Increasing shade cover over coffee plants can increase biodiversity and provide pest control, a new study has revealed
| 2 min read
News
Researchers Solve Crucial Cold-Induced Sweetening Problem in Potato Production
by
American Society of Plant Biologists
The potato industry benefits from new tuber research that reveals the mystery behind a major production problem
| 1 min read
News
How a Common Food Ingredient Can Take a Wrong Turn, Leading to Arthritis
by
University of Colorado Anschutz Medical Campus
We need tryptophan to survive, but new research shows our gut bacteria can break it down into an inflammatory chemical
| 3 min read
News
Refrigerate Lettuce to Reduce Risk of
E. coli
Contamination, Researchers Say
by
University of Illinois College of Agricultural, Consumer and Environmental Sciences
New study explores contamination dynamics across storage temperatures for a variety of leafy greens
| 2 min read
News
Study Links PFAS Contamination with Teas, Processed Meats, and Food Packaging
by
Keck School of Medicine of USC
Researchers assessed how dietary patterns relate to levels of so-called forever chemicals in the body over time
| 3 min read
News
Common Food Preservative Has Unexpected Effects on the Gut Microbiome
by
University of Chicago
Analysis of a common preservative used to kill pathogens in food shows that it affects beneficial bacteria as well
| 3 min read
Product Focus
Ensuring Food Quality with FTIR
by
Mike May, PhD
This form of spectroscopy reveals the components in food and their sources
| 2 min read
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