Food and Beverage
Exploiting the public's rising concern about concussions, some companies are offering possibly dangerous products that claim to cure traumatic brain injuries
The majority of consumers that eat or buy organic products do not want synthetic antimicrobials or antioxidants added to their foods
In a study of older mice, wolfberries appear to interact with the influenza vaccine to offer additional protection against the flu virus
Food testing labs have traditionally used conventional PCR and quantitative real-time PCR (qPCR) to detect the presence of genetically modified organisms (GMOs) in food and feed. When quantification is required, GMO content in these samples is expressed in relative terms as the ratio of the quantity of the transgene, which is the nucleic acid fragment introduced in the host genome, to that of an endogene, a gene normally found in the host genome.
Lifeline Foods’ lab, which does quality control testing on the corn products the company produces before they are shipped to both domestic and international food and beverage manufacturers, faces unique challenges. We explore the management and communication issues necessary to maintain that lab’s success.
Scientists are revealing the secrets that give the culinary world’s “black diamond” its unique, pungent aroma
Spraying a plant hormone on broccoli boosts its cancer-fighting potential
Food and nutrition students at the University of Alabama should have no problem garnering some enthusiasm this semester
Lowering arsenic levels in apple juice is a step in the right direction, but regulators could and should go further
