All Food Science & Technology articles
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FeaturesUnder the microscope: pasteurisation
Pasteurisation is a process by which raw milk is heated to a specific temperature for long enough to kill any pathogenic bacteria, including those that can cause food-borne illnesses. In the current day, all the milk in supermarkets will have gone through a rigorous pasteurisation process before reaching our store ...
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NewsFermentation method transforms unripe fruits into specialty coffees
Normally discarded, green beans from the Arara cultivar were subjected to airless fermentation and produced high-quality beverages in blind tests. Researchers see potential for the product to be valued in domestic and foreign markets.
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NewsNatural shield: Licorice extract keeps ready-to-eat chicken safer and longer
Scientists who combined microbiological assays with mathematical growth models revealed that licorice extract demonstrates strong antimicrobial properties against one of the most resilient spoilage organisms in meat.
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NewsFrom east to west: How microbes orchestrate sausage flavor
A new review compares the microbial communities and fermentation strategies in Eastern and Western sausage styles, revealing how microbial succession—from lactic acid bacteria to yeasts and molds—plays a pivotal role in shaping characteristic flavors and textures.
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NewsResearchers create improved natural blue food dye from algae
Food scientists have created a natural blue food dye made of algae protein that could replace petroleum-based artificial food colorants with a stable, adaptable option.
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NewsWestern diet causes inflammation, traditional African food protects
A study showed that traditional African diets, rich in fiber, fermented food and vegetables, have higher health benefits that boost immunity and reduce the risk of developing lifestyle diseases, compared to the high calorie and high saturated fats in the Western diet.
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NewsHidden signals in water reveal disease early in tomato plants
Researchers have developed an innovative method for the early detection of Fusarium wilt in tomato plants by monitoring subtle changes in the plants’ water use.
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NewsMicrobiome as a potential key to better treatment: Clinical study on new therapy for Crohn’s disease
A joint research project has found that a combination of dietary therapy and fecal microbiome transfer (FMT) greatly alleviate intestinal inflammation in mice. A clinical trial on this new therapeutic approach is under way to potentially treat Crohn’s disease.
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NewsJuicing may harm your health in just three days
Juicing without fibres turns out to be detrimental to both gut and oral microbiomes by disrupting their compositions, leading to the flourishing of harmful bacteria associated with inflammation.
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NewsCultivation of microalga for food production shows that two-stage process yields best results
A new study looking into cultivating the microalga Nannochloropsis oceanica for food production shows that temperature and light are key factors in the yield of key nutrients.
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NewsFreshwater alga could be the next superfood that feeds the world, reveals AMI award winner
A green alga that grows in lakes and rivers could be the next ‘superfood’ - helping scientists to tackle global food security challenges while promoting environmental sustainability, a new study reveals.
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NewsYeast as food emulsifier? Easily released protein as strong as casein
Researchers looking at yeast proteins as emulsifiers have found emulsifying proteins that can be easily freed from the yeast.
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NewsNew, simple, and natural method for producing vitamin B2
Researchers have succeeded in developing a natural and simple method for producing vitamin B2: by gently heating lactic acid bacteria. This could be a game-changer in developing countries, where many suffer from vitamin B2 deficiency
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NewsArtificial ‘nose’ can sniff out damaged fruit and spoiled meat
The smell of cut grass, or the fumes from refueling your car, are all the result of volatile organic compounds. A new approach to antenna technology can actually detect and identify them.
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NewsResearch group identifies novel probiotics in traditional Brazilian cheeses
Researchers have identified lactic acid bacteria (LAB) that have probiotic properties and are beneficial to human health in samples of traditional Brazilian cheeses.
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FeaturesMicrobiology’s role in sustainable gastronomy
Designated on 21 December 2016 by the UN General Assembly, Sustainable Gastronomy Day is about the celebration of the food that sustains our lives regardless of culture and geology.
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NewsMolecule produced in gut can have protective effect against flu, study shows
In experiments with mice, researchers found that viral load and inflammation decreased in animals infected by influenza virus when they were given indole-3-propionic acid.
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NewsScientists figure out how to maximise beneficial compounds in blueberry wine
Researchers examined fermentation’s effects on the bioactive compounds and antioxidant activity in blueberry wine. The results suggest blueberry wine maintains some of the fruit’s nutrients and the team identified ways to optimize components in this superfood tipple.
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OpinionA pivotal moment for cultivated meat
Across Europe, concerns are being raised about the potential dangers of a burgeoning technology that allows scientists to grow animal tissue, without the need for slaughter, as Jake Bell explains.
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FeaturesEthiopian fermented beverages as sources of probiotics
Sub-Saharan African societies have a wealth of knowledge on cereal fermentation as a means of food processing and preservation.