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03/31/2021
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By Evangelyn Rodriguez
Evaluating the potential applications of a byproduct of almond cold-pressed oil
Researchers from Portugal and Spain evaluated the potential of partially delipified almond flour (PDAF) to be a substitute for whole almond flour. They reported their findings in an article published in the journal Food Science and Human Wellness. Food security is a global problem and presents a great challenge for the scientific community. Agro-industrial byproducts, such as […]
02/02/2021
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By Evangelyn Rodriguez
Bacteriocin produced by Lactobacillus bacteria can be used as biopreservative
In recent years, awareness about the negative effects of food additives has increased among consumers, especially in the United States. A push for a healthier diet, with emphasis on clean, whole foods, has also led to a rise in the demand for less-processed foods and foods that contain little to no additives. Manufacturers use additives to […]
01/29/2021
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By Virgilio Marin
Brewer’s spent grain from the beer-brewing process can be processed into cereal, flour or meat replacements, suggest researchers
Swedish researchers are exploring new ways to turn brewers’ spent grain into food products like flour and cereal. These beer production leftovers are often discarded or used as animal feed and a recent initiative led by Chalmers University of Technology in Sweden is seeking to change that by upcycling the grains into high-value products. Spent grains for high-value food […]
01/14/2021
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By Evangelyn Rodriguez
Bacteriocin-producing bacteria present in commercial foodstuffs
In this study, researchers at Bannari Amman Institute of Technology in India investigated the prevalence of bacteriocin-producing, food spoilage- and bovine mastitis-causing bacteria in commercial foodstuff. Their findings were published in the International Journal of Green Pharmacy. A total of 389 commercial food samples were selected for the study, including meat products, fish products, milk and dairy […]
12/04/2020
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By Virgilio Marin
Fatty fish free of environmental pollutants helps prevent Type 2 diabetes: Study
A study published in the Journal of Nutrition shows that fatty fish free of environmental pollutants may reduce the risk of Type 2 diabetes. Researchers based in Sweden and Finland assessed the diet of study participants using a novel technique called mass spectrometry-based metabolomics. This allowed them to investigate the effects of fatty fish independent of compounding […]
08/24/2020
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By Divina Ramirez
How safe are urban gardening crops?
As more people learn about their benefits, urban gardens have increased in number across the United States. However, there are several issues surrounding food production in urban areas, like soil contamination, that are thought to pose risks to human health. In a recent breakthrough, a team of researchers from the Universidad Politecnica de Madrid (UPM) in Spain conducted a probabilistic risk […]
05/07/2020
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By Divina Ramirez
Drinking a cup of coffee daily can help reduce liver cancer risk
People who drink coffee every day are less likely to develop liver cancer, according to a recent review. Published in Gastroenterology & Hepatology, it revealed that people who drink at least one cup of coffee a day have a 20 percent reduced risk of liver cancer than those who do not drink coffee at all. Although […]
02/10/2020
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By Grace Olson
Why are fermented foods so great for your gut health?
Fermented foods like yogurt and kimchi are popular health foods. While many studies have found that they offer plenty of health benefits, the science behind how they do so is not well-understood. But a recent study published in PLOS Genetics revealed that a cell receptor called HCA3 is key to understanding how fermented foods benefit human health. Researchers from […]
12/15/2019
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By Grace Olson
Food residues from 500-year-old pottery in Northamptonshire suggest medieval peasant diets were healthier than modern ones
When it came to mealtimes, medieval peasants had better food choices than most of us do today. In a recent study published in the Journal of Archaeological Science, researchers from the University of Bristol in England noted that croppers from this period lived on meat stews, leafy vegetables, and fresh dairy products – foods that were far more […]
11/03/2019
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By Grace Olson
Nuts are brain food: Study reveals consuming nuts during pregnancy may help improve brain development in children
For expecting mothers, eating nuts while pregnant may improve the brain development of the child, a study finds. Researchers from the Barcelona Institute for Global Health found that nut consumption in the first trimester of pregnancy was linked to better cognitive function, attention capacity, and long-term working memory in children. They published their findings in […]
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