Dietary fiber, also known as roughage or bulk, includes the parts of plant foods your body can't digest or absorb. Unlike other food components, such as fats, proteins or carbohydrates—which your body breaks down and absorbs—fiber ...
Oct 31, 2023
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A new study in Northeast Brazil sheds light on the role of social networks, food patterns, and physical activity in contributing to overweight/obesity among adolescents in rural areas. The research, published in the journal ...
Aug 10, 2023
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Eggs are one of the most versatile foods because of their rich nutrient content, and their functional properties can be widely leveraged in the food industry.
May 8, 2015
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The Institute of Food Research (IFR) has been undertaking research for the Food Standards Agency to establish if the cooking technique sous vide is safe. Sous vide uses lower temperatures to improve food quality and could ...
Aug 7, 2013
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Research to be presented at the Annual Meeting of the Society for the Study of Ingestive Behavior (SSIB) the foremost society for research into all aspects of eating and drinking behavior suggests that, not only the amount ...
Jul 10, 2012
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