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Study suggests fermentation as a sustainable and easily applicable biotechnology to overcome the legume flour technological and sensory drawbacks

Researchers used Mediterranean black chickpea flour in the form of a semi-liquid dough fermented with the bacteria Lactiplantibacillus plantarum to develop fortified semolina pasta with improved nutritional quality.

24 Feb 2023

Healthful eating plan and regular physical activity can help reduce cancer risk

Cancer is the second leading cause of death in the United States, behind heart disease. While no cancer is 100% preventable, a healthful eating plan and regular physical activity can help reduce your risk of developing cancer, according to the Academy of Nutrition and Dietetics.

21 Feb 2023

Researchers report a physical barrier against SARS-CoV-2 infection based on an inhalable bioadhesive hydrogel

Researchers developed spherical hydrogel inhalation for enhanced lung defense to protect against SARS-CoV-2 infections.

13 Feb 2023

Bread made from whole cell pulse flour simulates satiety hormones to help us feel full

Bread made from a new type of whole cell pulse flour can lower blood glucose (sugar) levels and keep you fuller for longer, new research has found.

10 Feb 2023

People with celiac disease may be at higher risk of cardiovascular disease even with fewer known risk factors

People with celiac disease might have fewer known risk factors for cardiovascular disease, but still have a heightened risk of developing it, finds a study led by researchers from Oxford Population Health, published online in the journal BMJ Medicine.

31 Jan 2023

Researchers uncover the host protease CAPN2 as a novel host factor that aids the infection of SARS-CoV-2

Researchers investigated the potential of the CAPN2 molecule as a therapeutic target against SARS-CoV-2.

5 Dec 2022

How does quinoa affect the gut microbiome of men?

Although a high intake of whole grain foods reduces the risk of cardiometabolic diseases, obesity, type 2 diabetes, and certain types of cancers, the underlying mechanism behind this occurrence is unclear. Whole grain foods tend to be healthier due to their high dietary fiber and phytoconstituents, typically lost during refining.

28 Nov 2022

New technologies and recent advances in the study of T cells and T-cell epitope discovery in food allergy research

In a recent study, scientists reviewed the latest technological advancements and T cell epitope discovery associated with food allergy.

28 Nov 2022

Highly processed and refined foods contribute to rising obesity rates in the Western world

A year-long study of the dietary habits of 9,341 Australians has backed growing evidence that highly processed and refined foods are the leading contributor of rising obesity rates in the Western world.

9 Nov 2022

Low-protein highly processed foods lead to higher energy intake

8 Nov 2022

What are the health benefits and food industry applications of wine industry by-products?

A new article reviewed the health benefits and food industry applications of the by-products of the wine industry.

24 Oct 2022

CCA's research initiative aims to identify progress, challenges in the lives of people with celiac disease

Twenty years after the first baseline survey of Canadians living with celiac disease was conducted, the Canadian Celiac Association (CCA) is mounting a major research initiative to identify progress made and continuing challenges surrounding life with the condition.

14 Oct 2022

New cell-free protein crystallization method: A major headway in the field of structural biology

The new cell-free protein crystallization (CFPC) method developed by Tokyo Tech includes direct protein crystallization and is a major headway in the field of structural biology.

3 Oct 2022

A novel method to identify spike stabilizing mutations for COVID-19 vaccine development

Researchers discuss a robust method to identify mutations that improve the expression and stabilize the conformation of the SARS-CoV-2 spike protein.

29 Sep 2022

How the gut microbiome could affect COVID-19 severity

Researchers review the potential role of the gut microbiome in determining severe COVID-19.

27 Sep 2022

The environmental impact of more than 57,000 food products

Researchers estimated the environmental impact of food products.

30 Aug 2022

New study calls for increased collaboration to build a more resilient global food supply

Increased demand for water will be the No. 1 threat to food security in the next 20 years, followed closely by heat waves, droughts, income inequality and political instability, according to a new University of Colorado Boulder-led study which calls for increased collaboration to build a more resilient global food supply.

15 Jul 2022

Scientists identify molecules promoting plant immunity

Two studies published by researchers at the Max Planck Institute for Plant Breeding Research in Cologne, Germany in collaboration with colleagues in China have discovered natural cellular molecules that drive critical plant immune responses.

7 Jul 2022

Early food intervention can reduce the risk of allergies in children

Letting your baby taste foods that contain peanuts, eggs, milk and wheat from the age of three months can reduce the risk of allergies in children.

6 Jul 2022

More than half a billion people in South Asia are exposed to increasing heat waves, finds study

Climate change is a reality and extremely high temperatures have been reported by India and Pakistan in the spring. In a new scientific journal article, researchers from the University of Gothenburg, amongst others, paint a gloomy picture for the rest of the century.

28 Jun 2022