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K-State researcher working on a way to make snack foods with extra fiber
07-05-2007 · EurekAlert!A K-State professor is researching how extrusion processing can be used to make fiber-enriched flour taste like the kind used in most cookies and tortillas so that manufacturers can make a more healthful snacking alternative that consumers want to eat.
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- Did early Southwestern Indians ferment corn and make beer?
12-05-2007 · EurekAlert!
The belief among some archeologists that Europeans introduced alcohol to the Indians of the American Southwest may be faulty.Ancient and modern pot sherds collected by New Mexico state archeologist Glenna Dean, in conjunction with analyses by Sandia National Laboratories researcher Ted Borek, open the possibility that food or beverages made from fermenting corn were consumed by native inhabitants centuries before the Spanish arrived.
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- N.C. A&T food scientist develops process for allergen-free peanuts
07-23-2007 · EurekAlert!
An agricultural researcher at North Carolina Agricultural and Technical State University has developed a simple process to make allergen-free peanuts. The new process -- believed to be a first for food science -- could provide relief to millions of peanut allergy sufferers, and be an enormous boon to the entire peanut industry.
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- Genes may make some people more motivated to eat, perhaps overeat
10-14-2007 · EurekAlert!
Science has found one likely contributor to the way that some folks eat to live and others live to eat. Researchers at the University at Buffalo, the State University of New York, have found that people with genetically lower dopamine, a neurotransmitter that helps make behaviors and substances more rewarding, find food to be more reinforcing than people without that genotype. In short, they are more motivated to eat and they eat more.
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- Chemists make tiny molecular rings with big potential
11-02-2006 · EurekAlert!
Ohio State University chemists have devised a new way to create tiny molecular rings that could one day function as drug delivery devices or antibiotics. The rings are made from polymers -- large molecules that are made up of many smaller molecules -- and the chemical reaction that creates them is similar to others that create polymer chains. But this new reaction solely makes rings, ones tailored to perform specific functions.
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- Cells use 'noise' to make cell-fate decisions
03-22-2007 · EurekAlert!
Electrical noise, like the crackle heard on AM radio when lightning strikes nearby, is a nuisance that wreaks havoc on electronic devices. But within cells, a similar kind of biochemical 'noise' is beneficial, helping cells transform from one state to another, according to a new study led by a UT Southwestern Medical Center researcher.
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- Do low-fat foods make us fat?
12-08-2006 · EurekAlert!
"Low-fat" foods may not help in the fight against obesity. Cornell studies in movie theatres, holiday parties and homes show people eat an average of 28 percent more total calories when they think a food is low-fat. This is worse for obese people, who tend to eat up to 50 percent more.
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- Professors to develop hand-held pathogen testing device
12-18-2006 · EurekAlert!
Testing for deadly food, air and water pathogens may get a lot easier and cheaper thanks to the work of a Michigan State University researcher and his team. Syed Hashsham, an associate professor in the Department of Civil and Environmental Engineering and the Center for Microbial Ecology, is developing a portable, hand-held device capable of detecting up to 50 microbial threat agents in air, water and food
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- 'Smart' traffic boxes could help monitor roads, save money
07-02-2007 · EurekAlert!
Ohio State University engineers are working to make the traffic control boxes that stand beside major freeways smarter. They've developed new software that helps the computerized boxes locate road incidents -- such as traffic back-ups or accidents -- and notify transportation authorities at lower cost, especially in rural areas.
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- With cellulosic ethanol, there is no food vs. fuel debate according to MSU scientist
03-27-2007 · EurekAlert!
As more and more corn grain is diverted to make ethanol, there have been public concerns about food shortages. However, ethanol made from cellulosic materials instead of corn grain, renders the food vs. fuel debate moot, according to research by a Michigan State University ethanol expert.
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- Food peptides activate bitter taste receptors
01-22-2008 · EurekAlert!
Researchers from the Monell Center and Tokyo University of Agriculture have used a novel molecular method to identify chemical compounds from common foods that activate human bitter taste receptors. The findings may aid development of bitter inhibitors to help make health-promoting bitter foods such as green vegetables more palatable.
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