The researchers from the Australian Centre for Plant Functional genomics at the University of Adelaide's Waite campus within the University's School of Agriculture Food and Wine say that in soils where boron toxicity is reducing yields genetic improvement
It turns out it was at least partially because of the food. The researchers used stable isotope analysis a chemical assay of a tissue biopsy that provides an integrative view of what the animal ate in previous months.
This discovery that lagoons can contribute such an important amount of food and energy to manta rays highlights the need to motivate management interventions in lagoons.
The discussion Putz said needs to center on the definition of â#oeforest. â#The Food
#Food allergies: A new, simple method to track down allergensalthough food allergies are common sufferers often don't know exactly what in foods cause their allergic reactions.
This knowledge could help develop customized therapies like training the body's immune system to respond to certain proteins found in foods.
However determining which protein in a food causes an allergic response to a patient requires time-consuming tests that often ignore rare or unexpected allergens.
Publishing in Analytical Chemistry EPFL scientists have developed a highly sensitive method that can quickly and accurately identify the culprit proteins even at very low concentrations.
Food allergies are becoming widespread in the Western world today affecting around 6-8%of children and about 3%of adults.
when the body's immune system mistakes a harmless food protein for a threat and attacks it as it would normally do with a bacterium or a virus. This causes symptoms like swelling rashes pain and even life-threatening anaphylactic shocks.
Allergies including food allergies are caused when our immune system produces antibodies to destroy enemy molecules like those from bacteria and viruses.
but that does not tell them which one of the numerous proteins in milk--and other foods--is causing the allergic response.
The method offers a personalized way to identify the exact proteins that can cause food allergies to a patient which can help develop an effective treatment.
This also means that the method can be extended beyond milk to other foods like nuts and wheat products.
Scientists at the University of Sydney Australia have discovered that locusts choose their food and then where they digest it according to how hot it is.
Food labelling study underwaypeople munching popcorn in a cinema don't change their eating habits whether the snacks are labelled high fat low fat
and the University of Minnesota who warn of threats to freshwater streams that millions ofpeople depend on for drinking water food and livelihoods.
and food storage--had matured to where birth rates likely exceeded the highest in the world today the researchers write in the Proceedings of the National Academy of Sciences.
if your reaction to certain foods has to do with oral allergy syndrome and possibly get you eating your favorite fruits and veggies again.
Others highlight the fact that any food grown is exported often to other regions and argue that such deals can strip local communities of their land water
In their study the researchers from the Politecnico di Milano Italy and University of Virginia US quantified the maximum amount of food that could be produced from crops grown on acquired lands
and then used the crop's food calories to determine the amount of people it could feed.
Taking into account the proportion of crops that can be used for food production as well as the amount needed for a balanced diet the results showed that between 300 and 550 million people could be fed by crops grown in the acquired land compared with between 190 and 370 million
Altogether these nations account for around 82 per cent of the total food calories that can be produced by acquired croplands worldwide.
Our study has provided a comprehensive assessment of the amount of food that can potentially be produced in land acquired by foreign investors in countries such as Sudan and Indonesia.
if this food were used to feed the local populations it would be sufficient to abate malnourishment in each of these countries even without investments aiming at the closure of the yield gap.
what happens to food produced? is shipped it abroad? Were these lands already used for agriculture prior to the acquisition and (if so) for the cultivation of what crops?
Answers to these questions would allow us to quantify the decrease in food available to the local communities
#Decoding characteristic food odorshow are we able to recognize foodstuffs like strawberries coffee barbecued meat or freshly boiled potatoes by smell alone?
But only around 230 of these determine the odor of the food we eat. Narrowing it down further between just 3 and 40 of these key odors are responsible for encoding the typical smell of an individual foodstuff.
In recent decades approximately 10000 volatile food compounds have been identified. Scientists from Technische Universitã¤t Mà nchen (TUM) and the German Research center for Food Chemistry (DFA have carried out a meta-analysis on the odorant patterns of 227 food samples.
How cognac gets its complex notesthey were surprised to find that the almost unlimited variety of food smells is based on 230 key odorants.
In addition each foodstuff has its own odor code comprised of a core group of between just 3 and 40 of the 230 key odorants--in specific concentrations.
Peter Schieberle from the TUM Chair of Food Chemistry. Cognac is the most complex of all:
when food is consumed. For this the key odorous substances have to interact with one or more of the 400 olfactory receptors in the nose.
Thomas Hofmann from the TUM Chair of Food Chemistry and Molecular Sensory Science. When people perceive external chemical odor patterns
Optimizing odors in food productionso far scientists have identified 42 receptors that respond to food odors--with the majority binding multiple odor molecules.
By mapping the odorous substances of the 230 currently known key odors scientists can test which receptor combinations are reserved'for food odors explains Hofmann.
which use the potential of optimized biosynthetic pathways in plants for industrial-scale production of high-quality food odorants.
The study was supported by the USDA's Food and Nutrition Service. The study published in the Journal of the Academy of Nutrition
and Adult Care Food Program in New york. Twelve child care centers took part in an intervention consisting of multilevel messaging targeted to preschoolers parents and child care staff.
At the child care centers children participated in 30-minute nutrition education classes about trying new foods eating a variety of vegetables
#Peanuts dont panic parents as much as milk and eggsit's tough being the parent of a child with food allergies.
when a single food item containing a hidden ingredient can be fatal. Although worry is a factor for anyone caring for a child with food allergies according to a study published in the July issue of Annals of Allergy Asthma
and Immunology the scientific publication of the American College of Allergy Asthma and Immunology (ACAAI) there is increased anxiety and strain for caregivers of children allergic to milk and eggs.
or tree nut--the 4 most common food allergies. The caregivers were asked about details of the children's most severe food reaction as well as information about the caregiver's quality of life.
Researchers found caregivers who understood their child's reaction to offending foods had a higher quality of life.
If they knew exactly what foods could give their child an allergic reaction they were less likely to be stressed anxious
and. The authors were surprised to learn that milk and egg allergies were the most worrisome for caregivers.
and also that others wouldn't understand the seriousness of their child's food allergy.
It is important for those who care for food-allergic children to work with an allergist to determine exactly what foods their child is allergic to
in case their child eats a food they shouldn't. Children with a history of severe allergic reactions
The challenge for Brazil lies in identifying optimal lands for expanding sugarcane while still meeting demands for food crops and conserving native forests and savannas.
which includes using degraded pastures for a combination of reforestation expansion of biofuel and food crops and intensification of cattle production.
In agreement with their Brazilian colleagues Macedo and Davidson conclude that Brazil can meet today's demands for food fiber feed
Based on findings that identified food systems as a significant contributor to global warming the study focuses on the dietary patterns of vegetarians semi-vegetarians
Modifying the consumption of animal-based foods can therefore be a feasible and effective tool for climate change mitigation and public health improvements the study concluded.
The level of detail we have on food consumption and health outcomes at the individual level makes these findings unprecedented Soret said.
Making a switch to plant-based foods will increase food security and sustainability thereby avoiding otherwise disastrous consequences.
Both papers demonstrate that the production of food for human consumption causes significant emissions of greenhouse gases
and compare the environmental impacts of producing foods consumed by vegetarians and non-vegetarians. Sabate noted that the results emphasize the need to reassess people's nutritional practices in light of environmental challenges and worldwide population growth.
Dispersal is dependent on a variety of factors such as climate food and predators and is biased often.
#Reorganization of crop production, trade could save Chinas water supplychina's rapid socioeconomic growth continues to tax national water resources--especially in the agricultural sector--due to increasing demands for food.
and importing food commodities from other provinces or nations instead could help China conserve more water.
Through food trade these water resources are transferred across borders in what's called a virtual water trade.
and consumption of water-intensive food continues to boom. While growing crops in the wetter regions would be more water efficient land in those places is either urban or industrial or difficult geographically (mountainous terrain etc.
and Japan--combined a hydrological model with domestic and international trade simulations to determine the efficiency of China's food trade in terms of water use as well as the role of foreign trade in this virtual water-trade system.
These products accounted for 93 percent of China's domestic food supply in 2005 the last year with available data.
and irrigation sources--and determined how much water was transferred between provinces through food trade. To obtain estimates of these water transfers the researchers analyzed how much food was traded between provinces
and the water amount needed to produce each type of food. They determined the amount of water transferred in kilograms by multiplying the traded volume of a specific food item by the water used to produce a unit of this item (the item's virtual water content) in the exporting province.
The researchers found that irrigation accounts for about 25 percent of water used to produce crops
and for 16 percent of water used in meat production in China. However those numbers skyrocket in Xinjiang Ningxia and Inner Mongolia where irrigation water is used predominantly for crop production (85 percent 69 percent and 49 percent respectively.
Finally the researchers investigated whether Chinese food trade leads to global water savings. They found that domestic corn trade leads to significant losses of irrigation water resources (such as rivers reservoirs and groundwater.
because just adding them on top of whatever foods a person may be eating is not likely to cause weight change.
People make the assumption that higher-fiber foods like fruits and vegetables will displace the less healthy foods
and vegetables without also taking explicit steps to reduce total food intake lower weights are achieved not said senior author David B. Allison Ph d. associate dean for science in the UAB School
Kaiser says it is important that more quality research be performed to investigate how multiple foods may interact to create healthy weight loss that can be maintained.
at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expoâ in New orleans. The 28-state listeria outbreak in a Colorado melon crop
and vegetables said Keith Schneider Phd professor at the University of Florida Department of Food and Nutrition Science.
and vegetable cleaning process or in standing water without an appropriate level of chlorine or other sanitizer said Yaguang Luo Phd research and food technologist United states Department of agriculture (USDA)- Agricultural research services (ARS).
As part of the Food safety Modernization Act (FSMA) the Food and Drug Administration (FDA) released a proposed draft of science-based standards for growing harvesting packing and holding produce on domestic
The above story is provided based on materials by Institute of Food Technologists (IFT. Note: Materials may be edited for content and length g
and barley in a greater range of food products according to a June 24 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expoâ in New orleans. Oats and barley are ancient food
and that they moderate blood glucose concentrations following a meal according to a presentation by Susan M. Toth Phd research scientist Agriculture and Agri-Food Canada.
In addition there is also research to support that oat and barley foods increase satiety after meals a sensation of feeling full after meals
and noodles to beverages and flat bread said Bo Jiang Phd professor of food science and executive director of the State Laboratory of Food Science and Technology at Jiangnan University in China.
Oats are now the third largest food staple in China growing in popularity as that country deals with rising rates of cancer diabetes heart disease and intestinal issues.
or fractionalize into edible and easy to use food components said Keshun Liu Phd research chemist United states Department of agriculture (USDA) National Small Grains and Potato Germplan Research Unit.
Food uses of barley and oats are limited rather due to lack of palatability of whole grain foods
And yet recent discoveries of the varied health benefits of oats and barley have spurred food scientists to develop new
However added Liu food scientists and engineers have more work to do to commercialize these methods
The above story is provided based on materials by Institute of Food Technologists (IFT. Note: Materials may be edited for content and length g
The presence of flocks of sheep--which compete with Chamois for food--disturbed the normal behavioural patterns of Chamois forcing them to much higher elevations than they would normally use.
#Food scientists working to diminish, mask bitter tastes in foodsfood scientists are working to block mask
and/or distract from bitter tastes in foods to make them more palatable to consumers many of
whom are genetically sensitive to bitter tastes according to a new presentation at the 2014 Institute of Food Technologists (IFT) Annual Meeting
& Food Expoâ in New orleans. Many factors go into why we eat what we do said John Hayes Phd assistant professor of food science and director of the Sensory Evaluation Center at Pennsylvania State university with taste consistently ranking as number one.
There's also a huge variability in how much bitterness people taste. If something is bitter you like it less
Many foods such as broccoli spinach asparagus kale Brussels sprouts grapefruit tea soy and caffeine have a bitter taste.
or ingredients food scientists are working to mask or diminish bitter and other tastes said Robert Sobel Phd vice president of research and innovation at FONA International.
An allosteric modulator can change a food or ingredient's protein structure reducing the salty sweet
The above story is provided based on materials by Institute of Food Technologists (IFT. Note: Materials may be edited for content and length g
Specifically former graduate student Allyson Radford and two faculty members found children ate whole-and refined-grain foods in equal amounts.
We tried to choose foods we thought kids would enjoy such as cereal bars macaroni and cheese and Sunchips and found that they ate the ready-to-eat snack foods the most said Radford one of the study's authors.
if they would eat the whole-grain foods as much as the refined-grain foods and so we were surprised pleasantly that they would eat the same amount
whether the food was refined whole or. Radford co-wrote the paper with assistant professor Wendy Dahl and professor Bobbi Langkamp-Henken all of
whom are in the food science and human nutrition department. The study was published online last week by the Journal of the Academy of Nutrition and Dietetics.
Examples of whole-grain foods include popcorn oats whole wheat bread and brown rice. Refined grains enriched and fortified with nutrients include foods such as white rice and white bread.
The 2010 Dietary Guidelines for Americans call for at least half the grain consumers eat to be whole grains
For the study 83 students in a Florida middle school were assigned randomly to receive either whole-or refined-grain foods over a six-week period in 2010.
or whole-grain pasta rice bread and other foods to eat at home. And they were given whole-and refined-grain snack foods to eat at school.
Snacks served at school were the most popular grain foods the kids ate. Encouraging consumption of whole-grain foods that require little to no preparation may be the most effective means of increasing whole grain intake at home said Radford now a UF research study coordinator in food science and human nutrition.
Story Source: The above story is provided based on materials by University of Florida Institute of food and agricultural sciences. Note: Materials may be edited for content and length.
and pastoralists securing food and water resources for their animals the interests of fauna and farmer might finally be unified by the Sodom apple a toxic invasive plant that has overrun vast swaths of East African savanna and pastureland.
and impalas could potentially increase the food available to cattle. This is a departure from the conventional view in Africa that livestock
With the increase in the organic and local food markets there may be areas in which plant breeding can focus to bring better disease resistance
and that milk fat has significant influence on the flavor texture and nutritional value of all dairy food.
Rice is a staple food for Malaysians. With global demand for rice increasing Malaysia needs to become more self-sufficient in rice production.
Historical accounts indicate that communities hit by the flood were soon in complete disarray with reports of people resorting to banditry to obtain food and stay alive.
One of every three bites of food in America is related to honeybee pollination according to the United states Department of agriculture.
and enquiring about the consumption frequency of 43 foods. Additional dietary data have been complemented by a telephone interview performed on a sub-sample of parents.
The adherence to a Mediterranean-like diet was assessed by a score calculating by giving one point for high intakes of each food group
which was considered typical of the Mediterranean diet (vegetables fruit and nuts fish and cereal grains) as well as one point for low intakes of foods untypical of the Mediterranean diet (such as dairy and meat products).
and it helps identify hot spots where food aid might be said neededâ Jim Jones an adviser on the study led by former UF doctoral student Premwoli.
#No evidence that soy food protects against endometrial cancer, study findsresearchers have found no evidence of a protective association between soy food
and endometrial cancer risk says a new study published (18 june) in BJOG: An International Journal of Obstetrics and Gynaecology.
Soy foods are an almost exclusive dietary source of isoflavones a plant-derived estrogen. Some studies have highlighted their potential cancer protective properties
The food questionnaire specifically asked about the consumption of 8 soy food items such as miso soup tofu and soymilk.
The women were divided into three groups according to the intake of soy foods and isoflavones. In the follow up 112 women were diagnosed with endometrial cancer.
and soy food the researchers found no association with endometrial cancer. Neither higher consumption of total soy foods nor isoflavones were associated with the risk of endometrial cancer after adjustment for factors such as age alcohol consumption smoking BMI menopausal status coffee intake
and number of deliveries. Dr Motoki Iwasaki Epidemiology Division Epidemiology and Prevention Group Research center for Cancer Prevention and Screening National Cancer Center Tokyo Japan and co-author said:
We also know that the consumption of soy foods among Japanese people is very high.
This large population-based study found no evidence of a protective association of soy food
Unsurprisingly nonhuman primates are quite fond of the food crops we grow! The chimps are basically imposing a'natural tax'on farmers growing crops near the nutrient-rich soils of the forest said Shane Mcguinness lead author on the research
and skins to a landfill said Maurice Marshall a UF/IFAS food science and human nutrition professor and study co-author.
Changmou Xu a doctoral student in food science and human nutrition at UF led the study under Marshallâ##s advisement.
Currently the food industry puts synthetic antioxidants into food to preserve it he said. Synthetic antioxidants also preserve fats and oils in cosmetics and pharmaceuticals.
The phenolics extracted during the UF study on the other hand are natural not synthetic antioxidants. â#oethis concept of using natural antioxidants in many different things in the food world is a nice concept to consumersâ#he said.
In addition to Xu and Marshall study co-authors were Yavuz Yagiz a senior chemist in food science and human nutrition at UF;
Jiang Lu professor of viticultural sciences at Florida A&m University and Milena Ramirez-Rodrigues a former doctoral student in food science and human nutrition.
The study was published in the February online edition of the journal Food Chemistry and is scheduled to be in the journalâ##s print edition in August.
--and especially in Asia--where soaring demand for animal-source foods is driving production growth in
These phenomena have been among the main reasons for the growing food shortage and food price spikes says Reimund RÃ tter a research professor at MTT Agrifood Research Finland.
Effects of extreme and adverse events difficult to assessrã tter and his colleagues have studied the risks to crops caused by climate change in the ongoing Cropm/FACCE MACSUR project.
Similar risks apply to other crops as wellthe FACCE MACSUR project runs regional pilot studies throughout Europe on the effects of climate change and adaptation of farming practices on future crop production and food supply.
The US regulator the Food and Drug Administration has recently categorised e-cigarettes as a tobacco product
Developing a method to detect E coli before it can potentially contaminate the food supply benefits the beef industry by preventing costly recalls
I love to grow my own food and I want to tell as many people as I can how fun rewarding and tasty it is said she.
Although the authors support the Food and Drug Administrationâ##s proposed rules that e-cigarette companies be required to list ingredients
Better crop production in the U s. would also mean lower food prices. However other countries would experience harsher growing conditions because of El Niã o. O'Neil says South america is expected to be dryer than usual
which would have an impact on the global food market. â#oeif South america goes dry that would affect next year's production worldwide O'Neil said.
This study supports the development of food-based strategies as part of this overall prevention effort.
This strategy may also be effective for some contaminants in water and food. This study points to a frugal simple and safe means that can be taken by individuals to possibly reduce some of the long-term health risks associated with air pollution notes Thomas Kensler Phd professor at the Johns Hopkins Bloomberg School
#Whats the role robotics could play in future food production? A team of computer scientists from the University of Lincoln UK is co-organising an international workshop on recent advances in agricultural robotics.
To meet the future demand for more cheaper and better quality food new and innovative solutions
and harvesting fruit in orchards to mechanical weeders eliminating the need for herbicides to produce affordable safer food.
but this positive result may be an indication of why whole wheat foods have consistently been shown to reduce the risk of cardiovascular disease.
and to find out which foods were best for people with diabetes. High GI foods--such as white bread most breakfast cereals potatoes
and rice--produce a large rise in blood glucose and insulin which may damage eyes kidneys and heart.
The carbohydrates in low GI foods--including pasta beans lentils berries apples and certain whole grains such as barley and oats-are broken down more slowly
*This research was funded by the Canola Council of Canada Agriculture and Agri-Food Canada Loblaw Companies and the Canada Research Chairs Program.
and the species is considered endangered because of habitat loss and hunting for food and fur. The first pair of twin fishing cats was born at the National Zoo in May 2012.
#How food marketing creates false sense of healthhealth-related buzzwords such as antioxidant gluten-free and whole grain lull consumers into thinking packaged food products labeled with those words are healthier than they actually are according to a new research study conducted by scholars at the University
That false sense of health as well as a failure to understand the information presented in nutrition facts panels on packaged food may be contributing to the obesity epidemic in the United states said Temple Northup an assistant professor at the Jack J. Valenti School
Food marketers are exploiting consumer desires to be healthy by marketing products as nutritious when in fact they're not said Northup principal investigator of the study Truth Lies and Packaging:
How Food Marketing Creates a False Sense of Health. The study examined the degree to
which consumers link marketing terms on food packaging with good health. It found that consumers tend to view food products labeled with health-related euphemisms as healthier than those without them.
The research also showed that the nutrition facts panels printed on food packaging as required by the U s. Food
and Drug Administration do little to counteract that buzzword marketing. Words like organic antioxidant natural and gluten-free imply some sort of healthy benefit Northup said.
The study also looks at the priming psychology behind the words to explain why certain words prompt consumers to assign a health benefit to a food product with unhealthy ingredients.
Northup developed an experiment using priming theory to gather quantitative research on how food marketers influence consumers.
He developed an online survey that randomly showed images of food products that either included actual marketing words like organic
Northup found when participants were shown the front of food packaging that included one of those trigger words they would rate the items as healthier.
so the participants could choose the healthier food or drink option. Food marketers say there are nutritional labels
so people can find out what's healthy and what's not he said. Findings from this research study indicate people aren't very good at reading nutritional labels even in situations where they are choosing between salmon and Spam.
Northup hopes the results of this study will contribute to an increased dialogue on how food is marketed guide development of specific media literacy
and help people understand the effects of how food is marketed to consumers. Story Source: The above story is provided based on materials by University of Houston.
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