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... researchers from the ohio state university report in food chemistry that including egg white solids in gluten-free dough formulated with hydroxypropyl methylcellulose (hpmc) produced bread with enhanced loaf volume

... waste fibres from the agricultural and food processing industry could be used for the nano-encapsulation of bioactives such as probiotics, according to new research ... the study, published in the journal of agricultural and food chemistry, explored the potential for using soluble dietary fibre from agro-wastes such as okara (soybean solid waste), oil palm trunk, and oil palm frond (leaf and foliage) for the nano-encapsulation of the probiotic lactobacillus acidophilus ... “in view of sustainable development, there is aggressive research in transforming the high-volume wastes which cause disposal and environmental problems to natural resources for the production of sustainable products, such as liquid bio-fuel, fertilizer, fodder, and even human food products,” said the research team, led by min-tze liong, from the school of industrial technology at the universiti sains malaysia, malaysia

... fully refined oil are highly unlikely to lead to allergic reactions, suggest the researchers the study published in the journal of agricultural and food chemistry reports a method for determining residual proteins in refined oils – a potential trigger of allergic reactions ... “on the basis of the analysis of residual protein in the highly refined oils presented in this paper, even the most sensitive individuals included in such studies would need to consume at least 50 g of highly refined oil to experience subjective symptoms,” wrote the researchers, led by clare mills of the institute of food research, uk ... ‘may contain’ david reading of food allergy support , uk, said that the study highlights “a vital point for the food industry to consider ... “it is our personal view, based on conversations with experts in the food industry, that where a refined oil is used in products that are made on shared equipment, a “may contain” label on other foods using the same equipment would not be necessary and indeed would be highly misleading,” he added

... the research, published in the journal of agricultural and food chemistry and recently presented to the institute of food technologists, goes against years of belief that sugar melts ... in her ift presentation about the importance of the new discovery, lead researcher, professor shelly schmidt of the university of illinois, usa, told food scientists they could use the new findings to manipulate sugars and improve the product flavour and consistency ... “this discovery is important to food scientists and candy lovers because it will give them yummier caramel flavours and more tantalizing textures,” said schmidt ... food scientists will now be able to make more of the desirable flavours because they won't have to heat to a 'melting' temperature but can instead hold sugar over a low temperature for a longer period of time,” she added ... inconsistency schmidt and her team said that they didn't intend to turn such an established rule of food science on its head, but they began to suspect that something was amiss when they could not find a constant melting point for sucrose in work that they were doing

... seaweed has tremendous potential as a source for new functional foods, according to new research published in the current issue of the journal of agriculture and food chemistry ... “more efforts are needed to fully exploit their potential for use and delivery to consumers in food products ... this research reveals its potential as a functional food, especially for vegetarians who might not consume dairy products ... australia has barely skimmed the surface of its seaweed food resources around its coast, or the potential of its algae ponds in the hot australian inland

... the study, published in food chemistry, compared spaghetti prepared from durum semolina substituted with various amounts of either durum bran or germ (pollard) fibre, and dried at high temperature

... writing in journal of agricultural and food chemistry, the researchers based at the beijing university of chemical technology, report a new method for creating large quantities of human-derived gelatine which they say could, in theory, become a substitute for animal-based gelatine currently used in many food products ... the gia report noted that the global gelatine market is growing fast, driven by increasing demand for gelatine for food production in developing countries and as a biomaterial in cosmetics ... practical issues gelatine is widely used as a gelling agent in many industries, including pharmaceuticals, cosmetics, and particularly in the food industry, because of its unique properties

... the technique was investigated in a recent study, published in the journal of agricultural and food chemistry ... future use food quality control laboratories could use the new tool to detect drugs in milk or other products before they enter the food chain, said the scientists ... “this would raise consumers’ awareness and give them the knowledge that food, aside from its good organoleptic properties and good value, it is also harmless, pure, genuine, beneficial to health and free of toxic residues ... ”source: journal of agricultural and food chemistry “simultaneous determination of 20 pharmacologically active substances in cow's milk, goat's milk, and human breast milk by gas chromatography-mass spectrometry” a

... spanish scientists said the green-tea containing packaging films could be used for “all types of food, from aqueous to fatty products ” to reduce oxidation of sensitive products ... the study was published in the journal of agriculture and food chemistry ... but while they have also been incorporated into polymers, they have not been approved as food additives and would therefore need this before being used in commercial packaging systems ... not only do the compounds have food additive approval they are also a “great source of flavanoids” ... analysis of the material centred on its three aspects; its optical, thermal and barrier properties; its antioxidant efficiency and the release kinetics of the antioxidant agents in several food stimulants ... development of new antioxidant active packaging films based on evoh and green tea extract by carol lopez de dicastillo, cristina nerin , pilar alfaro,ramón catalá, rafael gavara, and pilar hernandez-muñoz published in the online edition of the journal of agriculture and food chemistry

... the study, published in food chemistry, suggests that the addition of flaxseed, algae, menhaden, krill, or blended oils can increase omega-3 polyunsaturated fatty acids (pufas) in surimi seafood – offering potential for use as functional or nutraceutical foods ... “although the results of this study point towards the potential for a novel, marketable nutraceutical food product, sensory and storage stability tests are recommended,” they added ... healthy surimi food products enriched with omage-3 polyunsaturated fatty acids are in increasing demand due to demonstrated health benefits ... ” “since surimi seafood comprises formulated food products associated with marine sources of wide acceptance, it is a logical vehicle for increasing the consumption of omega-3 pufas without the need for dietary supplements in a pill or capsule form,” they added