Synopsis: 3. food & berverages: Beverages:


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#The chemistry behind the character of bourbon, scotch and ryewhiskeys have captivated long the senses of connoisseurs

whether with smokiness and a whiff of vanilla or a spicy character with hints of caramel and now the emerging chemistry of brown spirits is proving that they have distinct chemical signatures to match the complex combinations of grains barrels aging and other

With sales of boutique bourbons and other small-batch whiskeys booming the chemical fingerprinting of whiskeys was the topic of a talk at the 246th National Meeting

Thomas Collins Ph d. who presented the research just a few hours from the home of some of the nation's best-known distilleries noted that his team's work profiling 60 American whiskeys has resulted in a treasure trove of information that could prove useful for whiskey-makers

Comparable work he conducted with wines for his doctoral degree gave winemakers a new perspective on how oak barrels contribute to aroma he said.

He suspects distilleries could likewise benefit. Whiskeys'chemical profiles could be used for distillers'quality assurance or process improvement programs said Collins research director at the University of California-Davis Food safety and Measurement Facility.

In addition to that they could be used to help speed up production. I think many of the small distilleries--the craft distilleries that are cropping up--may be interested in doing that.

It's difficult to get a whiskey business going when you typically need to age the product for three or four years or longer.

Another application of our broader project that includes international whiskeys could be helping manage counterfeit and fraud

which is a huge issue for expensive scotches that are exported from Scotland to customers all over the world.

Using chemistry's latest analytical tools Collins'team found that a single whiskey sample can contain hundreds of nonvolatile compounds the ones that tend to stay in the liquid rather than evaporate off.

Added up across multiple samples the number of compounds comes to about 4000 total a scientific testament to the complex molecular mingling that occurs as a spirit ages sometimes for decades in a 53-gallon oak barrel.

The deliberate tasteful chemistry experiment begins with dense American white oak wood usually harvested from forests in the South

--though to the dismay of traditionalists some newer distilleries are branching out to maple wood and softer French oak used in wine-and cognac-making.

Starting with the raw material whiskey-makers tweak dozens of variables to adjust a spirit's character.

The insides of bourbon barrels are charred. Spirits from various combinations of rye corn wheat malted barley and--more recent additions to the whiskey repertoire--oat and millet are added to the barrels.

Then additional factors of temperature humidity and air pressure come into play affecting how deeply the spirits seep into the wood

and interact with its sugars tannins and other compounds that infuse flavors of vanilla caramel and others.

Lastly how long a spirit ages plays an important role in its final character. Of the thousands of compounds in the resulting products the scientists narrowed the field down to 50 to 100 contributors including fatty acids alcohols

and tannins comprising a spirit's signature that distinguishes a Tennessee whiskey from a bourbon.

But not all varieties of whiskey tested were identified easily through chemical profiling Collins noted. Though the ratios of grains used to make them differ significantly bourbons

and rye whiskeys made in the same distillery developed chemical signatures that looked more like each other than those of bourbons and rye whiskeys respectively of another producer.

In some cases there's a distillery fingerprint that overrides the difference in the grains he said.

Collins'presentation was part of a two-day symposium called Polyphenolic Chemistry in Food Science: Flavor Color and Biofunctional Properties.

Its nearly 20 talks cover a wide range of topics from the microbes in the human gut to the potential use of diet to manage inflammatory diseases.


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and milk to beer and wine--will help California more accurately determine the number of allowances allocated to these manufacturing facilities.

The Northwestern group led by Masanet worked on the tomato canning dairy processing snack foods and wine industries.

and Sustainability worked on the seasonings brewery poultry processing and sugar industries. Ecofys focused on petroleum refining and glass manufacturing.


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or effluent from most sewage treatment plants clean enough to drink. Traditionally however sewage treatment plants simply discharge the water into rivers or streams.


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#Purple sweet potatoes among new naturals for food and beverage colorsmention purple sweet potatoes black carrots or purple carrots and people think of dining on heirloom or boutique veggies.

The natural colors industry for foods and beverages is gaining in value as U s . and international companies move towards sustainable and affordable crop alternatives to synthetic red colors

and beverages natural colorings add natural plant-based antioxidant compounds that may have a beneficial effect on health.

and beverage coloring he said citing fruit drinks vitamin waters ice cream and yogurt. They are stable for instance

and have a relatively neutral taste (in contrast to the slightly earthy bitter taste from grape-based colorings.

It takes about 2500 bugs to produce one ounce of cochineal extract used in ice creams yogurts candy beverages and other foods.

Such processes could encourage development of a domestic natural food coloring industry with agriculture spreads devoted specifically to growing foods for use in making food and beverage coloring.

Talcott spoke at a symposium The Chemistry of Functional Beverages which are beverages that go beyond the basics of quenching thirst


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The latest finding from these researchers suggests that the birds are returning the favor to farmers by eating an aggressive coffee bean pest the borer beetle thereby improving coffee bean yields by hundreds of dollars per hectare.

Coffee beans around the world however are threatened by the pervasive beetle. The insect burrows into the beans

It's the only insect that competes with us for coffee beans Karp said. It's the most damaging insect pest by far causing some $500 million in damage per year.

A'not-so-glamorous'experimentto quantify the benefit birds provide to plantations the researchers first calculated coffee bean yield--the amount of healthy beetle-free beans that could be harvested--of infected plants that were housed in bird-proof cages


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and tapped the city's drinking water supply. For the past four years China has been paying farmers to grow corn instead of rice an effort that Stanford research shows is paying off for people and the environment.


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Wastewater use in the region is given particularly important that the shortages in supply of phosphate


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and cereals) and fish with olive oil as the primary source of monounsaturated fat (MUSF) and low to moderate intake of wine as well as low intake of red meat poultry


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#Scientists sequence genome of high-value grape, seek secrets of wines aromademystifying the chemical processes that create a wine's aroma

which the most healthy of red wines are fermented. Though seemingly disparate the twin breakthroughs have a common midwife:

Wines made from the Tannat are known as the most healthy of red wines due to their high levels of procyanidins said to be good for reducing blood pressure lowering cholesterol and encouraging healthy blood clotting.

A wine made with Tannat has twice the tannins of Cabernet sauvignon Merlot or Pinot noir. Sequencing the grape's genome will allow vintners to protect a valuable niche in the world's $300 billion wine industry.

Now the same researchers are probing a secret of nature of potentially great commercial interest as well:

and other environmental factors affect the expression of genes in grapes and the chemistry of wine's aromas and color.

If we can determine through biotechnology the factors that determine a wine's aroma and color we can potentially apply that information to create more pleasing and valuable products.

Tannat is the national grape of Uruguay South america's 4th-largest wine producer with 8500 hectares (21000 acres) of vineyards.

which the country's signature wines are produced. Plantings of Tannat (also known in Uruguay as Harriague) have been increasing each year as that country's wine industry develops.

Though a small player still Uruguay is a rising star in the world's wine industry exporting about 17%of its production (over 20 million litres valued at $15 million in 2012;

a roughly 500%jump in the value of exports from 2004. The main exports are Tannat

The newer vines tend to produce more powerful wines with higher alcohol levels but less acidity as well as more complex fruit characteristics.


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Greater consumption of fruit juices was associated with a higher risk of type 2 diabetes. The study is the first to look at the effects of individual fruits on diabetes risk.

They also looked at consumption of apple orange grapefruit and other fruit juices. People who ate at least two servings each week of certain whole fruits--particularly blueberries grapes

or more servings of fruit juice each day increased their risk of developing type 2 diabetes by as much as 21%.

%The researchers found that swapping three servings of juice per week for whole fruits would result in a 7%reduction in diabetes risk.

However the high glycemic index of fruit juice--which passes through the digestive system more rapidly than fiber-rich fruit--may explain the positive link between juice consumption and increased diabetes risk.

but not fruit juice as a measure for diabetes prevention said lead author Isao Muraki research fellow in the Department of Nutrition at HSPH.


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but thinking about orange juice he says that may change the way you experience the milk.

If you expect it to be orange juice and it tastes like orange juice it's fine.

But if you expected it to be milk you'd think something was wrong. Story Source:


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Increasing alkalinity hardens drinking water makes wastewater disposal more difficult and exacerbates the salinization of fresh water.

which are often important drinking water sources for densely populated areas and have decades'worth of water quality records.


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Palm civets eat coffee berries digest the soft fruit surrounding the bean and excrete the bean. Workers retrieve the coffee beans

and clean ferment and roast them. The price makes Kopi Luwak a tempting target for fraud with ordinary coffee sold as Kopi Luwak


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Fewer crop losses anticipateda new study about the common problem of preharvest sprouting or PHS in wheat is nipping the crop-killing issue in the bud.


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which can then be used in a classical fermentation process to produce alcohol similar to beer or wine making.


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#Watermelon juice relieves post-exercise muscle sorenesswatermelon juice's reputation among athletes is getting scientific support in a new study

which found that juice from the summer favorite fruit can relieve post-exercise muscle soreness.

Encarna Aguayo and colleagues cite past research on watermelon juice's antioxidant properties and its potential to increase muscle protein

But scientists had yet to explore the effectiveness of watermelon juice drinks enriched in L-citrulline.

They tested natural watermelon juice watermelon juice enriched in L-citrulline and a control drink containing no L-citrulline on volunteers an hour before exercise.

Both the natural juice and the enriched juice relieved muscle soreness in the volunteers. L-citrulline in the natural juice (unpasteurized)

however seemed to be more bioavailable--in a form the body could better use the study found.


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test findswhen mice ate a diet of 25 percent extra sugar--the mouse equivalent of a healthy human diet plus three cans of soda daily--females died at twice the normal rate

fed mice large doses of sugar disproportionate to the amount people consume in sweetened beverages baked goods and candy.

The diet fed to the mice with the 25 percent sugar-added diet is equivalent to the diet of a person who drinks three cans daily of sweetened soda pop plus a perfectly healthy no-sugar-added diet Potts says.

Within each of the six sections was a nest box a feeding station and drinking water.


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#Healthy diet, moderate alcohol linked with decreased risk of kidney disease in patient with diabeteseating a healthy diet

and drinking a moderate amount of alcohol may be associated with decreased risk or progression of chronic kidney disease (CKD) in patients with type 2 diabetes mellitus according to a report published by JAMA Internal medicine a JAMA Network publication.

Daniela Dunkler Ph d. of Mcmaster University Ontario Canada and colleagues examined the association of a healthy diet alcohol protein and sodium intake with incident or progression of CKD among patients with type

while moderate alcohol intake reduced the risk of CKD (OR 0. 75) and mortality (OR 0. 69).

A healthy diet and moderate intake of alcohol may decrease the incidence or progression of CKD among individuals with type 2 diabetes.


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In general the high-risk areas had a lower proportion of literate people and more limited access to sources of clean drinking water.


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A possible explanation would be a reduction in sugary drinks which girls replaced with milk.

and vegetables making better beverage choices engaging in 150 minutes of exercise per week eating less fast food


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An amino acid used in energy drinks taurine plays a critical role in the metabolism of fats stress responses


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and undetectable to our taste buds--on the frozen broccoli the two compounds worked together to form sulforaphane Dosz said.

so they can market frozen broccoli that has all of its original nutritional punch. Until they do said she that consumers can spice up their frozen cooked broccoli with another food that contains myrosinase to bring the cancer-fighting super-food up to nutritional speed.


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http://www. nrs. fs. fed. us/pubs/43678story Source: The above story is provided based on materials by USDA Forest Service-Northern Research Station.


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While the tea tortrix is native to Japan many similar moths exist in North american including the spruce bud moth grape berry moth light brown apple moth and summer fruit tortrix.

The data were collected every five days at the Kagoshima tea plantation in Japan. This type of insect remains dormant during the winter and emerges once the temperature reaches a certain level in the spring.


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and drinks that people encounter every day such as tomatoes and apples. This might mean that when people sit down to eat a meal they each experience it in their own personalized way says Jeremy Mcrae.


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The new study performed by Wu's former graduate student Shilpa Naval involved 20 adults eating 20 grams of dry Froot Loops cereal then drinking different beverages--whole milk 100

percent apple juice or tap water. Plaque ph or acidity was measured with a touch microelectrode between the premolar teeth before eating;

Those who drank apple juice remained at ph 5. 84 at 30 minutes while water raised the ph to 6. 02.

Fruit juices are considered healthy food choices but the added sugar can be a risk to dental health Wu said.

Eating sugar-added cereal with milk followed by drinking fruit juice is thus a highly cavity-causing combination Wu said.


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This mixture then is placed in mesh bags suspended over funnels that in turn are above plastic bags containing alcohol to kill


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#Young cannabis-smokers aware of the health risks91 percent of on average 20-year-old Swiss men drink alcohol almost half of whom drink six beverages or more in a row and are thus at-risk consumers

whether these young Swiss men read up on addictive substances such as alcohol tobacco cannabis or other drugs and are aware

Those who consume more likely to seek information16 percent of the young Swiss men surveyed had used electronic media in the last 12 months to actively find out more about addictive substances. 20 percent of at-risk consumers of alcohol

Moreover at-risk consumers of alcohol or tobacco seek information two and a half times more frequently than abstainers.

and especially the at-risk consumers rate their knowledge of the health consequences of alcohol tobacco


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#ยขDrink water. Soda lacks nutritional value. Once homework and dinner are done sleep needs to be the priority.

Children need a good night's sleep for their overall school performance said Kristin Avis Ph d. associate professor in the Department of Pediatrics Division of Pulmonary and Sleep Medicine.


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Avoid beverages high in sugar especially soda and alcohol. Manore said half of a plate of food should be filled with fruits

Always opt for the food over the drink don't drink your calories Manore said. Instead of drinking orange juice eat an orange.

It has more fiber and fills you up more. Other key points: While her paper is aimed at competitive and recreational athletes Manore said all of these tips can apply to anyone who wants to change their diet and head in a healthier direction.


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But if economics set the bar for crop yield other factors--including climate--can still cause variations that lead to good years and devastating years.


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In a previous study last year Halas and colleagues showed that solar steam was so effective at direct conversion of solar energy into heat that it could even produce steam from ice water.


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and socioeconomic status that was exposed not otherwise to arsenic for example through drinking water. They demonstrated that the trend of greater genetic damage with increasing arsenic in rice was observed for both men and women for tobacco-users and non-users and for those from three different locations within the study area.

The pattern observed was broadly similar to that previously seen for people exposed to arsenic through drinking high arsenic well waters


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and drinks in a way that makes them more accessible and attractive in the lunchroom Wansink has found students greatly increase their choice for more healthful options.


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Zirconium loaded apple peels were found to be able to extract anions such as phosphate arsenate arsenite and chromate ions from aqueous solutions.


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It is used as a basic raw material in producing starch oil protein alcohol food sweeteners and as a dietary staple.


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and beverages said Munteanu. It can be found in milk yogurts and other dairy products as well as snacks cereal bars and candy.

Story Source: The above story is provided based on materials by Institute of Food Technologists (IFT. Note:


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and juices as well as salty foods that make them feel full like French fries and pizza. But environment peer groups family and exposure to a variety of menu items play a key role in children's food choices.


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#New risk factors for bowel cancerfizzy drinks cakes biscuits chips and desserts have all been identified as risk factors for bowel cancer according to new research.

These included fruit vegetables fish and meat as well as high-energy snack foods like chocolates nuts and chips and fruit drinks including fruit squash.

and sugar-sweetened drinks. The study#which used data from the Scottish Colorectal Cancer Study#carried out in 2012 builds on previous research into the link between bowel cancer and diet.


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SS was delivered to the animals in a controlled way to their drinking water. The team did not get the result they expected.


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While mature trees can use their roots to tap water deeper in the soil competition with dense understory vegetation can make it difficult for seedlings to survive.


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The full report can be found at http://treesearch. fs. fed. us/pubs/43761headquartered in Albany Calif. the Pacific Southwest Research Station develops


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The full report can be found at http://treesearch. fs. fed. us/pubs/43761headquartered in Albany Calif. the Pacific Southwest Research Station develops


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and girls often have an easier time getting alcohol or tobacco than underage men Grucza said.


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and how to turn those to alcohols. It is a very tough thing to do. It's typically been tough to break down the biomass in woody plants to make it useful for alcohol production.

Our plan is to be able to take anything we grow and convert it into a drop in fuel.


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because it contains a lot of polyphenolic compounds so it is analogous to things like green tea and wine


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For example Ecker invited the expertise of Carnegie mellon University computer scientist Ziv Bar-Joseph transcriptional expert Timothy Hughes from the University of Toronto as well as computational biologist Trey Ideker


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Imported ancient Etruscan amphoras and a limestone press platform discovered at the ancient port site of Lattara in southern France have provided the earliest known biomolecular archaeological evidence of grape wine and winemaking

Dr. Patrick Mcgovern Director of the Biomolecular Archaeology Laboratory at the University of Pennsylvania Museum of Archaeology and Anthropology and author of Ancient Wine:

and following the trail of the Eurasian grapevine (Vitis vinifera) in the wild and its domestication by humans this confirmation of the earliest evidence of viniculture in France is a key step in understanding the ongoing development of what he calls the wine culture of the world

France's rise to world prominence in the wine culture has been documented well especially since the 12th century when the Cistercian monks determined by trial-and-error that Chardonnay

and Pinot noir were the best cultivars to grow in Burgundy Dr. Mcgovern noted. What we haven't had is clear chemical evidence combined with botanical and archaeological data showing how wine was introduced into France

and initiated a native industry. Now we know that the ancient Etruscans lured the Gauls into the Mediterranean wine culture by importing wine into southern France.

This built up a demand that could only be met by establishing a native industry likely done by transplanting the domesticated vine from Italy and enlisting the requisite winemaking expertise from the Etruscans.

Combined Archaeological Chemical and Archaeobotanical Evidence Corroborate Discoveryat the site of Lattara merchant quarters inside a walled settlement circa 525-475 BCE held numerous Etruscan

and showed signs of residue on their interior bases where precipitates of liquids such as wine collect.

and one of the most sensitive techniques now available used here for the first time to analyze ancient wine

and wine in the middle East and Mediterranean) as well as compounds deriving from pine tree resin. Herbal additives to the wine were identified also including rosemary basil and/or thyme

which are native to central Italy where the wine was made likely. Alcoholic beverages in which resinous and herbal compounds are more easily put into solution were the principle medications of antiquity.

Nearby an ancient pressing platform made of limestone and dated circa 425 BCE was discovered. Its function had previously been uncertain.

Tartaric acid/tartrate was detected in the limestone demonstrating that the installation was indeed a winepress. Masses of several thousand domesticated grape seeds pedicels and even skin excavated from an earlier context near the press further attest to its use for crushing transplanted domesticated grapes and local wine production.

Olives were extremely rare in the archaeobotanical corpus at Lattara until Roman times. This is the first clear evidence of winemaking on French soil.

and expansion of a worldwide wine culture--one that has known its earliest roots in the ancient Near east circa 7000-6000 BCE with chemical evidence for the earliest wine at the site of Hajji Firiz in what is now northern

and drinking wine were all early indicators of a nascent wine culture. Viniculture--viticulture and winemaking--gradually expanded throughout the Near east.

Dr. Mcgovern observes a common pattern for the spreading of the new wine culture: First entice the rulers who could afford to import

and ostentatiously consume wine. Next foreign specialists are commissioned to transplant vines and establish local industries he noted.

Over time wine spreads to the larger population and is integrated into social and religious life.

Wine was imported first into Egypt from the Levant by the earliest rulers there forerunners of the pharaohs in Dynasty 0 (circa 3150 BCE.

As the earliest merchant seafarers the Canaanites were also able to take the wine culture out across the Mediterranean sea.

Biomolecular archaeological evidence attests to a locally produced resinated wine on the island of Crete by 2200 BCE.

As the larger Greek world was drawn into the wine culture Mcgovern noted the stage was set for commercial maritime enterprises in the western Mediterranean.

The wine culture continued to take root in foreign soil --and the story continues today. Where wine went so other cultural elements eventually followed--including technologies of all kinds

and social and religious customs--even where another fermented beverage made from different natural products had held long sway.

In the case of Celtic Europe grape wine displaced a hybrid drink of honey wheat/barley and native wild fruits (e g. lingonberry and apple) and herbs (such as bog myrtle yarrow and heather.

Story Source: The above story is provided based on materials by University of Pennsylvania. Note: Materials may be edited for content and length.


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In 2007 Americans consumed approximately 17.4 million metric tons of fluid milk--milk consumed as a drink


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when including distillers dried grains with solubles (DDGS). Some producers believe that feeding pigs saturated fats will undo the fat-softening effects of DDGS.

Distillers dried grains contain unsaturated fatty acids and those fatty acids are deposited into the fat of the animal said Hans-Henrik Stein study co-author


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David Bishop Dominic Hare and Philip Doble University of Technology Sydney Australia. The work was funded by the U s. Environmental protection agency U s. National Institute of Environmental Health Sciences U s. National Science Foundation Australian National Health and Medical Research Council Australian


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Other varieties of JIC tomatoes high in a variety of compounds such as those found in red wine are being used by Essex company Biodeb to develop a range of skincare products.


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