Sweet sorghum: huge potential for food and energy
25 September, 2013The spotlight is on sweet sorghum as a new study shows the crop's huge potential as a source of energy, food and animal feed. While the crop has received global interest, little research has been conducted under Australian growing conditions or using Australian processing facilities - until now.
Research shows nuts are beneficial to health
24 September, 2013The myth that nuts are fattening was recently busted. Recent research has not only confirmed this, but also highlighted the benefits of regular intake of nuts.
The brain knows the difference between 'real' and artificial sweeteners
23 September, 2013While many of us try to curb the negative effects of a sweet tooth with artificial sweeteners, the brain knows the difference between these 'energyless' sweet flavours and 'real' sweeteners, a new study has shown.
Is your fat brown, beige or white?
20 September, 2013We usually think of adult fat as white and hard to get rid of but brown and beige fats are present in adults and their role in the metabolism of triglycerides and glucose may make them allies in the fights against obesity and diabetes.
Functional foods to keep ageing population healthy
20 September, 2013A potentially huge market exists for functional foods to keep Europe’s ageing population healthy in years to come. The NU-AGE project will hold a symposium on the topic of dietary strategies for the elderly at the International Congress of Nutrition.
Bubbles dupe brain's sweetness perception
19 September, 2013Carbonation affects the brain's perception of sweetness, making it harder to determine between sugar and artificial sweeteners, according to a new article in Gastroenterology, the official journal of the American Gastroenterological Association.
Immune function enhanced by red grapes and blueberries
19 September, 2013Compounds in blueberries and red grapes came out ahead of more than 400 other compounds in a study conducted at the Linus Pauling Institute. The resveratrol in red grapes and pterostilbene in blueberries were found to boost the immune system.
Packaging design gets NZ$5m boost
17 September, 2013Researchers from Massey University in New Zealand will develop modelling tools to assist in the design of better packaging solutions for exporting food products.
Broccoli could be new osteoarthritis superfood
16 September, 2013A recent study has found that sulforaphane, a compound found in broccoli, has been linked to the slower development and potential prevention of osteoarthritic damage in joint cartilage.
Beating the food tamperers
16 September, 2013Anti-erasing ink can make it much harder for the unscrupulous to fraudulently alter coding on your products.
Researchers debunk myth that alcohol causes depression
13 September, 2013Clinical neuroscientists at the University of Western Australia have concluded that there is no truth to the long held belief which holds that alcohol causes depression, particularly if consumed at excessive levels.
Coffee could fuel cars, not just humans
11 September, 2013While many of us see coffee as the fuel that gets us going for the day, scientists are working on literally using coffee as fuel to power cars, furnaces and other energy sources.
Pectin and inulin suitable fat replacers in cake
05 September, 2013Researchers experimented with replacing 35-100% of the fat in cakes with maltodextrin, inulin, oligofructose, citrus pectin and microparticulated protein and found pectin and inulin were the most effective.
Agilent opens $25m Spectroscopy Technology Innovation Centre in Victoria
02 September, 2013 | Supplied by: Agilent Technologies Australia Pty LtdMeasurement company Agilent Technologies has announced the opening of its new Spectroscopy Technology Innovation Centre in Mulgrave, Victoria. The $25 million centre houses cutting-edge research and testing laboratories, as well as user demo and training facilities.
NZ research links kiwifruit to mood
28 August, 2013The path to happiness may travel via an unexpected stopover: the fruit bowl. Researchers at the University of Otago, Christchurch, have found that eating two kiwifruit each day can improve mood and boost energy.
