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08/28/2020
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By Michael Alexander
Fish bones dug up in Early Neolithic Jiahu site suggest carp farming dates back 8,000 years
The ancient Chinese were engaged in aquaculture at least 4,500 years before the Egyptians, the civilization previously considered to be the first to attempt the farming of food fish, an international team of researchers and experts said recently. The team, made up of researchers from Japan, China, Germany and the U.K., came to the conclusion […]
06/16/2020
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By Evangelyn Rodriguez
Yam flour can be a great substitute for wheat flour in a variety of food products
Yam is a staple crop grown in Asia, the Caribbean, South Pacific and Africa. In some parts of the world, particularly in the tropical and subtropical regions of Africa, yam serves as the main source of calories in people’s diets. According to researchers at North Dakota State University, increased utilization of local staple crops, such as sorghum, sweet […]
06/09/2020
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By Evangelyn Rodriguez
Comparing the properties of wheat flour and yam flour
In this study, researchers at North Dakota State University compared the physical and chemical properties of fermented (brown) yam flour and unfermented (white) yam flour with those of refined wheat flour (RWF). Their findings were published in the Journal of Food Processing and Preservation. Yam is a staple crop grown in Asia, the Caribbean, South Pacific […]
10/30/2019
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By Evangelyn Rodriguez
High-quality, better-tasting brown rice developed with the help of an enzymatic treatment
Oryza sativa or rice is considered a staple food in many countries, particularly in Asia. One of the oldest cereal grains in the world, rice is an excellent source of starch and comes in different varieties, such as long-grain (Basmati), black rice, African rice, glutinous (sticky) rice, and brown rice. Although brown rice is not be as popular […]
09/25/2019
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By Grace Olson
The potential of microalgae in functional food and nutraceuticals
In this article, researchers from Malaysia, India, China, and Vietnam listed the various health benefits offered by microalgae and explored their potential in human food production. Their study was published in the journal Food Science and Human Wellness. Microalgae are an exceedingly diverse group of eukaryotic organisms. Microalgae species are rich in proteins, carbohydrates, lipids, and other bioactive compounds. Spirulina […]
06/17/2019
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By Edsel Cook
Producing nutrient-rich foods can help address global problems like vitamin and mineral deficiencies
People around the world are not getting adequate amounts of vitamins and minerals from their diets. Illinois-based researchers warned that this nutritional discrepancy would persevere into the 2050s – unless micronutrient-rich foods are made cheaper and easier to access. Their study evaluated the changes in diets from 2018 to 2050. The results predicted that existing shortages in certain nutrients – calcium and vitamins D, E, and […]
06/04/2019
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By Evangelyn Rodriguez
Consuming dairy foods, red meat and processed meat at key life stages has varying health implications, according to study
Different life stages can be linked to different nutritional and dietary challenges. For instance, in the U.K., there is reduced consumption of milk and red meat observed in both teenage girls and young women. This decrease may be due to them considering both as fattening; but the consequence of this insufficient consumption is a deficiency in key […]
05/24/2019
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By Evangelyn Rodriguez
Olive byproducts, when added to sunflower oil, can improve oxidative stability
The role of antioxidants is not just restricted to your body, it extends to the food that you eat. Just as they protect your cells from oxidative damage, antioxidants also protect food from spoilage caused by oxidation. A recent study conducted by researchers from the Abant Izzet Baysal University in Turkey investigated the possible application of olive mill wastewater […]
02/28/2019
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By Tracey Watson
It’s time to look at soil health: Synthetic fertilizers, herbicides have taken an enormous toll, with long-term consequences
The thing about soil is that you cannot tell how healthy it is just by looking at it, and it can take years to determine the long-term effects of what you put in to it. For this reason, agrochemical companies have been able to push the use of harmful pesticides and other chemicals for decades […]
02/17/2019
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By David Williams
Efficient and eco-friendly: Growers are using discarded coffee straw as mulch to great benefit
Food waste is a huge problem in the global food supply chain, but it remains overlooked. A possible reason for food waste is that it’s easier than the alternative: Discarding food lost in the production process is much more convenient than dealing with them in an eco-friendly way. But it’s also partly because there just aren’t many […]
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