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Food and Beverage
Food and Beverage
News
Growing Safer Spuds: Removing Toxins from Potatoes
by
University of California - San Diego
Scientists have discovered a way to remove toxic compounds from potatoes and tomatoes, making them safer to eat and easier to store
| 3 min read
News
New Evidence on the Positive Impact of Wine on Health
by
University of Barcelona
Light and moderate consumption of wine is associated with a lower risk of cardiovascular complications, according to a multicenter study
| 3 min read
News
Processed Plant-Based Meat Alternatives Linked to Depression Risk
by
University of Surrey
Vegetarians who consume PBMAs show an increased risk of depression compared to those who didn't consume PBMAs
| 2 min read
News
Discovering Emulsifying Proteins in Yeast Cell Walls
by
Osaka Metropolitan University
Cell wall proteins exhibit emulsifying action, offer possible alternative to emulsifiers derived from milk, other known allergens
| 1 min read
News
Eating Dark Chocolate Linked with Reduced Risk of Type 2 Diabetes
by
Harvard T.H. Chan School of Public Health
Dark chocolate may lower type 2 diabetes risk, study shows; milk chocolate doesn't offer the same benefits, says Harvard researchers
| 2 min read
News
What Motivates Americans to Eat Less Red Meat?
by
Society for Risk Analysis
New research looks at whether health risks or environmental impacts matter more
| 2 min read
News
Neem Seed Extract Improves Effectiveness of Pesticide
by
Texas A&M University
A research group has developed an innovative pesticide delivery system called nanopesticides. These tiny technologies could change how we use pesticides
| 3 min read
News
New Studies Link Diet to Rising Cancer Rates
by
Flinders University
Increasing fibre intake can significantly reduce the risk of bowel and GI cancers
| 3 min read
News
Can We Avert the Looming Food Crisis of Climate Change?
by
American Institute of Physics
Researchers share a model to capture the relationships between CO2, temperature, human population, and crop growth
| 2 min read
News
Making Fiber More Palatable: Researchers Eliminate the Gritty Mouth Feel
by
University of Copenhagen
Food researchers have now invented a "disguise" that solves the problem of the dry and gritty mouth feel of fibers
| 3 min read
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