In-package plasma process quickly, effectively kills bacteria
24 April, 2013 by Brian WallheimerExposing packaged liquids, fruits and vegetables to an electrical field for just minutes might eliminate all traces of foodborne pathogens on those foods, according to a Purdue University study.
Australian bush food could be the next antioxidant superfood
24 April, 2013Blackmores Institute has commissioned new research into the antioxidant and anti-inflammatory properties of the Davidson’s Plum. Southern Cross University will undertake the research into the native fruit, which grows around northern NSW.
‘Seeing’ the flavour of foods
23 April, 2013Speaking at the 245th National Meeting & Exposition of the American Chemical Society, Terry E Acree, PhD, described how people sometimes ‘see’ flavours in foods and beverages before actually tasting them.
Improved detection test could aid bioterrorism defence
19 April, 2013A technique developed by a University of Missouri research group may make food contamination testing more rapid and accurate. The detection test also could accelerate warnings after bioterrorism attacks.
Genome sequence of fatal Shiga-toxigenic E. coli constructed
15 April, 2013Researchers have been able to reconstruct the genome sequence of an outbreak strain of Shiga-toxigenic Escherichia coli (STEC) that caused over 50 deaths in Germany. They used an approach known as metagenomics, which bypasses the need for growing bacteria in the lab. Metagenomics has been used previously in a clinical diagnostic setting to identify the cause of outbreaks of viral infection, but this is its first reported use in an outbreak of bacterial infection.
Why you can’t stop at just one potato chip
12 April, 2013Researchers have discovered the secret of potato chips - why it is that once you pop, you can’t stop - and have even come up with a complicated-sounding name for the phenomenon: hedonic hyperphagia.
Banning trans fats the best policy, says WHO
09 April, 2013Banning the use of trans fats is one of the most effective ways to prevent some of the world’s biggest killer diseases, according to a University of Sydney study published in the Bulletin of the World Health Organization.
Greater proof for functional food claims on the horizon with non-invasive gut health testing
09 April, 2013 by Harro TimmermanNIZO food research and Medimetrics have joined forces by developing a technology to sample from the small intestine in a non-invasive way. The small intestine plays a crucial role in digestion and immunity. Building proof of the effects of nutritional and probiotic interventions based on small intestinal content is now within reach.
Fruit juice the key to healthy chocolate
09 April, 2013Could there be such a thing as healthy chocolate? University of Warwick researchers say there could be.
Nanobiotechnology fights foodborne illnesses
09 April, 2013Researchers have developed a new method to kill deadly pathogenic bacteria, including listeria, in food handling and packaging. The method offers an alternative to the use of antibiotics and chemical decontamination in food supply systems.
Product testing device good under pressure
08 April, 2013A new device at Massey University’s Food Pilot Plant allows food products to be pasteurised at low temperature by exposing them to high pressure.
Arsenic mystery solved
08 April, 2013The mystery of arsenic in German beers has been solved, scientists announced at the 245th National Meeting & Exposition of the American Chemical Society.
Organic ‘health halo’ changes consumer perceptions
04 April, 2013The power of an organic label can be very strong: studies have shown that this simple label can lead us to think that a food is healthier, through what is known as the ‘health halo effect’.
Fat phobia busted? Olive oil found to regulate satiety
03 April, 2013A new study conducted at Technische Universität München and the University of Vienna has shown that natural oils and fats regulate the sensation of fullness after eating, with olive oil being the most effective.
Environment affects taste of whisky by up to 20%
03 April, 2013British researchers have demonstrated that environment can enhance the flavour of whisky by up to 20%.
