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Peaches, plums, nectarines give obesity, diabetes slim chance

Peaches, plums and nectarines have bioactive compounds that can potentially fight-off obesity-related diabetes and cardiovascular disease, according to new studies by Texas AgriLife Research.

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Keeping peanut skins in the mix boosts nutrition, researchers find

(Medical Xpress)—Peanuts taste good and are good for you. But a new NC State study shows that putting a bit of skin in the game can make peanut products even healthier while keeping them flavorful.

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Cooking with traditional crops improves nutrition and boosts women's incomes

It's no secret that traditional crops such as millets and pulses are highly nutritious. Now researchers, working with women in Ethiopia and India are making it easier for them to use these local crops...

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Tasty Solution: Better beverages for people who have trouble swallowing

After having a stroke in 2008, Jan Blume lost the ability to swallow for two full years. As she slowly regained that vital function, she faced a new challenge: drinking the thickened beverages that are...

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New US lab trains global scientists in food safety

Global food trade is a big and risky business. About one trillion dollars worth of food is traded every year around the world, but only a tiny portion gets tested for contaminants -- ranging from...

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Cocoa could prevent intestinal pathologies such as colon cancer

A new study on living animals has shown for the first time that eating cocoa (the raw material in chocolate) can help to prevent intestinal complaints linked to oxidative stress, including colon...

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Health benefits of vitamin D dependent on type taken

New research has shown that vitamin D3 supplements could provide more benefit than the close relative vitamin D2. The findings published in the June edition of the American Journal of Clinical...

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Better systems needed for medical device cybersecurity, experts say

Medical devices save countless lives, and increasingly functions such as data storage and wireless communication allow for individualized patient care and other advances. But after their recent study,...

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World experts enlist to help Malaysia mitigate problem of poorer nutrition as...

With health problems like obesity and diabetes on the rise due to changing diets in emerging economies, Malaysia is forging new linkages between domestic and international scientists and institutions...

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Injecting iron supplement lets scientists track transplanted stem cells

A new, noninvasive technique for tracking stem cells after transplantation—developed by a cross-disciplinary team of radiologists, chemists, statisticians and materials scientists at the Stanford...

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Is sous vide cooking safe?

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...

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Video: Brain mechanisms linked to obesity

Scientists are attempting to tackle obesity by exploring ways of helping people stay healthy. One research project aims at producing junk-free, albeit tasty, food, whereas another looks at better...

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Video: Fighting the childhood obesity crisis

Scientists are studying the genetic, social and dietary factors influencing child obesity.

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Neurogastronomy: How our brains perceive the flavor of food

Two women, seated at a table, told their stories in quiet tones. A group of chefs, some standing, others seated, leaned forward eagerly, clearly interested in what these two women had to say. They...

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To beat hunger, shift from food quantity to diet quality

The biggest food challenge today is not hunger but nutritional deficiency. That's the conclusion of Cornell food security experts who spoke at the National Press Club Nov. 23.

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Understanding the fate of food

What exactly happens as we digest food and what are the implications for our health? Answering these questions will help design healthier foods that could curb the rising rates of obesity, diabetes and...

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New research finds avocado extract can prevent Listeria in food

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...

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