China and Taiwan have enhanced the powers of their Food and Drug Administrations to be more effective in ensuring food safety and guarding against food fraud, according to a July 13 panel discussion at IFT15: Where Science ...
Jul 15, 2015
0
25
Drinking to ring in the New Year may leave many suffering with the dreaded hangover. According to a 2009 study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), the amino acids and minerals ...
Jan 3, 2013
1
0
Garlic – no one likes it when the scent of it sticks around on their breath. Now, garlic lovers may have a new solution to their halitosis problem. A study published in the September issue of the Journal of Food Science ...
Sep 23, 2016
0
3
Adding just a small amount of everyday herbs and spices to vegetables and reduced-calorie meals may make those foods more appetizing to consumers, which could ultimately help Americans cut down on dietary fat and choose more ...
Jul 16, 2013
2
0
Certain aspects of an individual's personality may be a determining factor in whether they like their food plain and bland or spicy and hot, according to research presented at the 2013 Institute of Food Technologists (IFT) ...
Jul 17, 2013
0
0
Cooks, chefs and food manufacturers are looking for natural ways to reduce sodium in recipes in nearly every culture. A big challenge to doing that is taste. Consumers typically describe reduced-sodium foods as lacking in ...
Jan 18, 2016
1
3
(Medical Xpress)—Demand has grown recently to find more natural ways to reduce the adverse effects of the two major methods for cancer treatment, ionizing radiation and chemotherapy. A new study in the Journal of Food Science, ...
Jun 26, 2013
0
1
Three societal factors—social responsibility, health, and virtual decision making—are influencing food packaging decisions. Formal connections that link the value of post-consumer packaging to more sustainable package ...
Mar 18, 2016
0
2
Consumer demand for food products formulated without synthetic additives has increased. However, food still has to be safe for consumers to eat, so food scientists are looking for ways to replace synthetic additives. Since ...
Nov 18, 2016
0
1
Consumers who get fiber from many sources—both naturally occurring and added in manufacturing—may benefit more than people who limit their intake to a single type, according to a July 12th symposium at IFT15: Where Science ...
Jul 14, 2015
0
15
