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Your search keyword '"Food research -- Reports"' showing total 83 results
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83 results on '"Food research -- Reports"'

1. Data on Food Research Detailed by a Researcher at Louisiana State University (Factors Influencing Consumers' Willingness-to-Try Seafood Byproducts)

Subjects
Food research -- Reports, Product development -- Reports, Food supply -- Reports, Seafood -- Supply and demand, Time to market, Business, Health, Health care industry, Louisiana State University -- Reports
Abstract

2023 APR 9 (NewsRx) -- By a News Reporter-Staff News Editor at Medical Letter on the CDC & FDA -- Investigators publish new report on food research. According to news [...]

Published
2023

2. Kinetic models for microbial survival during processing

Author

Heldman, Dennis R. and Newsome, Rosetta L.

Subjects
Food research -- Reports, Matter, Kinetic theory of -- Research, Business, Food and beverage industries, Institute of Food Technologists -- Conferences, meetings and seminars, Institute of Food Technologists -- Research
Abstract

An overview is presented on the Institute of Food Technologists research summit held Jan 14-16, 2003, focusing on maintaining food safety through reducing microbial survivor curves.

Published
2003

3. Ten ingredient developments that may impact the future of foods

Author

Pszczola, Donald E.

Subjects
Food industry -- Research, Food industry -- Product development, Food research -- Reports, Food and beverage production/distribution software, Business, Food and beverage industries
Abstract

Recent ingredient research has yielded developments that include eliminating bitterness, improving mouthfeel and cooling sensations, enhancing color, providing trans fatty acid alternatives, and adding new items for low glycemic index foods.

Published
2003

4. Hispanic cheeses: the quest for queso

Author

Van Hekken, Diane L. and Farkye, Nana Y.

Subjects
Hispanic American consumers -- Beliefs, opinions and attitudes, Ethnic food -- Production processes, Ethnic food -- Marketing, Ethnic food -- Quality management, Food research -- Reports, Cheese -- Quality management, Cheese -- Varieties, Cheese -- Product development, Cookery, Mexican -- Equipment and supplies, Company marketing practices, Business, Food and beverage industries
Abstract

Hispanic cheeses, manufactured as European cheeses traditionally have been, but with changes based on environmental and cultural, influences to give differences in flavor, texture and cooking properties, are discussed by food researchers. Topics include soft (queso fresco and blanco and requeson), semi-hard (asadero; oaxaca; queso quesadilla, M e nnonita, or C hihuahua (TM)) and hard (coija, queso afiejo) cheeses and research on safety and properties, much of it by the USDA. Listeria monocytogenes and salmonella problems are covered. Char ts give moisture, fat, salt, pH and protein by cheese type , shear stress vs shear strain by cheese, and ranges of some functional and textural properties .

Published
2003

7. How carbohydrates influence food flavor

Author

Godshall, Mary An

Subjects
Carbohydrates -- Influence, Flavor -- Analysis, Food research -- Reports, Business, Food and beverage industries
Abstract

The carbohydrates and their derivatives can influence the flavor or generate new flavors in the food materials. Hydrocolloids such as thickeners and gums reduce flavor in food by decreasing the diffusion rates of the flavor molecules. The polysaccharides reduce the volatility and flavor of compounds. Mono- and di-saccharides exhibit salting-out effect and enhance the flavor by increasing the volatility. The reaction of sugars with amino acids creates various flavors. These facts are useful in low-fat food products, where carbohydrates are used for fat-replacement.

Published
1997

8. Analyzing time-intensity responses in sensory evaluation

Author

Buuren, Stef van

Subjects
Food -- Sensory evaluation, Beverages -- Research, Food research -- Reports, Business, Food and beverage industries
Abstract

A time-intensity curve is a continuous measure of intensity on one food characteristic. It is electronically registered via a computer mouse or sliding-bar potentiometer controlled by the subject. The curve is used to study the time related factor in evaluating flavor and smell of food and beverages. The intensity of time response study is another means of averaging and accounting differences in food sensorial research.

Published
1992

9. Study Findings from STLO Broaden Understanding of Sustainable Development (Diversity and Potentiality of Multi-criteria Decision Analysis Methods for Agri-food Research)

Subjects
Sustainable development -- Reports, Food research -- Reports, Decision-making -- Reports, Business, Economics
Abstract

2021 JAN 8 (VerticalNews) -- By a News Reporter-Staff News Editor at Economics Week -- Fresh data on Sustainability Research - Sustainable Development are presented in a new report. According [...]

Published
2021

10. The control of enzymic browning in foods

Author

Walker, John R.L. and Ferrar, Peter H.

Subjects
Food research -- Reports, Produce industry -- Research, Sulfites -- Usage, Business, Chemicals, plastics and rubber industries
Published
1995

11. It's showtime!

Subjects
International Dairy Show -- 1990 AD, Dairy industry -- Exhibitions, Ice cream industry -- Exhibitions, Food research -- Reports, Agricultural industry, Business, Food and beverage industries
Abstract

The new and upgraded dairy technologies adorning the halls of the Anaheim Convention Center this October at the International Dairy Show promise to grab the attention of dairy processors from [...]

Published
1990

12. How proteins influence food flavor

Author

Fischer, Norbert and Widder, Sabine

Subjects
Proteins -- Influence, Flavor -- Observations, Food research -- Reports, Business, Food and beverage industries
Abstract

Proteins and their derivatives influence the release and perception of flavor in food. Delicious peptide, also called beefy meaty peptide or savory taste enhancing peptide, is found in beef and has flavor enhancing properties. Vanillin is a flavor component and possesses an aldehyde function. Heat denaturation and presence of ethanol changes the protein conformation and number of binding sites for aroma components. High protein concentration forms gel network, which decreases the headspace concentration of the flavor compounds. Glycoproteins also affect flavor release and perception.

Published
1997

13. How food packaging affects food flavor

Author

Blumenthal, Michael M.

Subjects
Packaging -- Influence, Flavor -- Observations, Food research -- Reports, Business, Food and beverage industries
Abstract

The interaction between flavor components and packaging material can influence or modify the flavor of packed food material. Moisture and volatile organic compounds (VOCs), which impart flavor to food, can pass through the packaging material into or out of the food. Low thermal conductivity of the packing material may require excessive heating cycles, which may destroy the flavor. Plastic films tend to retain and concentrate fats and volatiles. Paper boards are porous and inert. Glass, metal sheet and foils are both inert and impervious to VOCs.

Published
1997

14. Looking to lower sugar? Here's what the experts say

Author

Berry, Donna

Subjects
Low-calorie diet -- Research, Dairy products -- Research, Dairy products -- Usage, Food research -- Reports, Agricultural industry, Business, Food and beverage industries
Abstract

Editor's Note: A very low-calorie diet can help the heart age more slowly, according to researchers who recently released what they call the first-ever human study on the subject. The [...]

Published
2006

15. just-food research round-up: baby food in Australia, confectionery in Mexico

Subjects
Mondelez International Inc. -- Forecasts and trends -- Officials and employees -- Reports, Baby foods industry -- Forecasts and trends -- Officials and employees -- Reports, Candy -- Reports, Food research -- Reports, Food industry -- Forecasts and trends -- Officials and employees -- Reports, Market trend/market analysis, Food and beverage production/distribution software, Business, Food and beverage industries
Abstract

Byline: just-food Research Team This week's featured reports include research on the baby food market in Australia and takes in analysis of the confectionery sectors in the US and in [...]

Published
2014

16. just-food research round-up: baked goods; Campbell's M&A; confectionery in Sweden

Subjects
Campbell Soup Co. -- Forecasts and trends -- Reports, Grocery stores -- Forecasts and trends -- Reports, Emerging markets -- Reports, Candy -- Reports, Food research -- Reports, Dairy products industry -- Forecasts and trends -- Reports, Food industry -- Forecasts and trends -- Reports, Economic forecasting -- Reports, Market trend/market analysis, Food and beverage production/distribution software, Business, Food and beverage industries
Abstract

Byline: just-food Research Team This week, our research team features reports in the just-food store on the global baked goods market, confectionery in Sweden and the dairy sector in Romania, [...]

Published
2014

17. just-food research round-up: China's dairy market; confectionery in Italy

Subjects
Candy -- Reports, Food research -- Reports, Confectionery -- Reports, Dairy industry -- Forecasts and trends -- Reports, Market trend/market analysis, Business, Food and beverage industries
Abstract

Byline: just-food Research Team The Future of the Dairy Food Market in China to 2018Canadean's analysis of what is a growing market and one into which multinational dairy processors are [...]

Published
2014

18. Researchers from Hungkuang University Report Details of New Studies and Findings in the Area of Food Research [Lime (Citrus aurantifolia (Christm.) Swingle) Essential Oils: Volatile Compounds, Antioxidant Capacity, and Hypolipidemic Effect]

Subjects
Juice industry -- Reports, Citrus -- Reports, Food research -- Reports, Antioxidants (Nutrients) -- Research -- Reports, Business, Health, Health care industry
Abstract

2019 SEP 29 (NewsRx) -- By a News Reporter-Staff News Editor at Medical Letter on the CDC & FDA -- Investigators discuss new findings in Food Research. According to news [...]

Published
2019

19. just-food research round-up: Global food additives, bread, and New Zealand dairy food

Subjects
Food additives industry -- Forecasts and trends -- Reports, Food research -- Reports, Food additives -- Reports, Natural foods -- Reports, Dairy industry -- Forecasts and trends -- Reports, Dairy products -- Reports, Market trend/market analysis, Business, Food and beverage industries
Abstract

Byline: Michelle Russell The latest batch of reports from the just-food research store includes the global food additives market, the future of the New Zealand dairy foods market, and the [...]

Published
2013

20. Researchers from New Zealand Institute for Plant and Food Research Ltd Report Findings in Tissue Engineering (Guide to electrospinning denatured whole chain collagen from hoki fish using benign solvents)

Subjects
Tissue engineering -- Reports, Collagen -- Reports, Food research -- Reports, Construction equipment industry -- Reports, Biotechnology industry, Biological sciences, Business
Abstract

2018 MAY 14 (NewsRx) -- By a News Reporter-Staff News Editor at Biotech Business Week -- New research on Biomedical Engineering - Tissue Engineering is the subject of a report. [...]

Published
2018

21. Research unlocks milkfat secrets

Author

O'Donnell, Joseph

Subjects
Fat -- Analysis, Milk -- Health aspects, Agricultural biotechnology -- Usage, Food research -- Reports, Food -- Health aspects, Agricultural industry, Business, Food and beverage industries
Abstract

Consumer demands for convenience, safety, nutritional balance and sensory satisfaction are the driving forces behind new food product development. Consumer interest in the relationship of food to good health, however, [...]

Published
1990

22. Quality begins in the lab; the right materials and a solid product design turn assurance into insurance

Author

Hegenbart, Scott

Subjects
Quality control -- Analysis, Dairy industry -- Product development, Food research -- Reports, Dairy products -- Quality management, Agricultural industry, Business, Food and beverage industries
Abstract

Quality Begins in the Lab The right materials and a solid product design turn assurance into insurance Getting a consumer to try a product is typically a matter of the [...]

Published
1990

24. The restructuring of R&D

Author

Best, Daniel

Subjects
Food research -- Reports, Dairy industry -- Research, Industrial research -- Economic aspects, Agricultural industry, Business, Food and beverage industries
Published
1988

25. New Findings from National Food Research Institute in the Area of Proteomics Reported (Open-close structural change upon ligand binding and two magnesium ions required for the catalysis of N-acetylhexosamine 1-kinase)

Subjects
Catalysis -- Reports, Crystal structure -- Reports, Food research -- Reports, Proteomics -- Reports, Biotechnology industry, Business
Abstract

By a News Reporter-Staff News Editor at Proteomics Weekly -- Investigators publish new report on Protein and Peptide Research. According to news originating from Ibaraki, Japan, by NewsRx correspondents, research [...]

Published
2015

26. Researchers from Institute for Food Research Report Details of New Studies and Findings in the Area of Carboxylic Acids [Identification of indole-3-carboxylic acids as non-ATP-competitive Polo-like kinase 1 (Plk1) inhibitors]

Subjects
Food research -- Reports, Organic acids -- Reports, Business, Health, Health care industry
Abstract

By a News Reporter-Staff News Editor at Cancer Weekly -- Investigators publish new report on Carboxylic Acids. According to news reporting originating in Lanzhou, People's Republic of China, by NewsRx [...]

Published
2015

27. New products on the up and up

Subjects
Food industry -- Product development, Food research -- Reports, Business, Business, international, Food and beverage industries
Abstract

Growth in the UK of new product launches continues apace with a 36% increase in 1995 alone. CCFRA reports on its new monitoring service set up to keep industry abreast [...]

Published
1996

28. Report Summarizes Peptides and Proteins Study Findings from Institute for Food Research

Subjects
Food research -- Reports, Lectins -- Reports, Peptides -- Reports, Biotechnology industry, Business
Abstract

By a News Reporter-Staff News Editor at Proteomics Weekly -- Researchers detail new data in Proteins. According to news originating from Shanghai, People's Republic of China, by NewsRx correspondents, research [...]

Published
2014

30. 'Healthy' meals: not all they seem?

Author

Braithwaite, Paul

Subjects
Food research -- Reports, Convenience foods -- Health aspects, Advertising, marketing and public relations, Business
Abstract

THE FOOD Commission's recent research into so-called healthy ready meals has caused a stir among manufacturers, which unexpectedly found their brands under scrutiny. By using a star rating on well-known [...]

Published
1992

31. Targeting Europe

Author

Best, Daniel

Subjects
Food research -- Reports, Food industry -- Exhibitions -- Reports, Business, Food and beverage industries, Food and beverage production/distribution software, Exhibitions, Reports
Abstract

American processors should keep a close watch on Europe's two great international clearinghouses for food development ideas. For product developers and ingredient suppliers, FIE, held Oct. 8-9 at the Paris [...]

Published
1992

32. New food products company

Subjects
Opta Food Ingredients Inc. -- Product development, Food industry -- Product development, Food research -- Reports, Agricultural biotechnology -- Research, Food additives -- Product development, Biotechnology industry, Business
Published
1991

33. Fruit takes walk on the wild side

Subjects
Food research -- Reports, Flavor -- Research, Strawberries -- Research, Business, Business, international
Abstract

Sep 01, 2004 (New Scientist - ABIX via COMTEX) German researchers believe that they may be able to genetically alter strawberries to improve the taste. The researchers found that wild [...]

Published
2004

34. Link drawn between fat in meat, cancer

Author

Scheid, Jon F.

Subjects
Colorectal cancer -- Health aspects, Meat -- Health aspects, Food research -- Reports, Agricultural industry, Business, Brigham and Women's Hospital -- Research, Harvard University. School of Medicine -- Research
Published
1990

36. Successful gene-splicing for coffee

Author

Lee, Samuel

Subjects
Escagenetics Corp. -- Research, Food -- Biotechnology, Coffee industry -- Innovations, Food research -- Reports, Business, Food and beverage industries
Abstract

SUCCESSFUL GENE-SPLICING FOR COFFEE In September 1986, this niche discussed some of the implications of the coming biotechnology revolution and how it might affect the industry. Although advances had already [...]

Published
1990

37. Beverage R&D report 2006

Subjects
Beverage industry -- Services, Beverage industry -- Product information, Beverage industry -- Research, Food research -- Reports, Business, Food and beverage industries
Abstract

According to Productscan Online, more than 2,600 new beverage products were introduced in 2005--a 17-percent increase over the previous year. With an average of 7,076 man-hours put behind each new [...]

Published
2006

38. Rethinking research: research is best looked at over an extended time period instead of as a freeze frame

Author

Dailey, Patricia B.

Subjects
United States. Centers for Disease Control and Prevention -- Reports, Heart diseases -- Risk factors, Food research -- Reports, Coconut oil -- Risk factors -- Reports, Business, Food and beverage industries, Travel industry, Risk factors, Reports
Abstract

A report about coconut oil that snuck into last month's news contradicts a long chorus of squawking that has preceded it. The clear tropical oil, with a chemical structure that [...]

Published
2005

39. A new view of obesity: obese people have cut down on the products usually vilified for causing weight problems. What is to blame asks Sian Harrington

Author

Harrington, Sian

Subjects
Snack foods -- Statistics, Obesity -- Causes of, Food research -- Reports, Food research -- Statistics, Business, Business, international, Food and beverage industries
Abstract

The argument that impulse snacks like confectionery are to blame for the shocking rise in obesity is seriously flawed, according to research by independent market information company TNS. Obese people [...]

Published
2004

40. ... While gum can control bad breath

Subjects
Food research -- Reports, Business, Food and beverage industries, University of Chicago -- Research
Abstract

Another recent study conducted by the University of Chicago's Christine Wu, a professor of periodontics, shows that gum containing cinnamic aldehyde, a plant essential oil used for flavoring, inhibited the [...]

Published
2004

41. Data on Epidemiology Reported by Researchers at Institute for Food Research

Subjects
Food research -- Reports, Television and children -- Reports, Elementary school students -- Surveys -- Reports, Epidemiology -- Reports, Arts and entertainment industries, Business
Abstract

By a News Reporter-Staff News Editor at Entertainment Newsweekly -- Research findings on Epidemiology are discussed in a new report. According to news reporting out of Avellino, Italy, by VerticalNews [...]

Published
2012

42. New Colon Cancer Study Findings Have Been Reported by Investigators at NIZO Food Research

Subjects
Oncology, Experimental -- Reports, Food research -- Reports, Colon cancer -- Research -- Reports, Colorectal cancer -- Research -- Reports, Cancer -- Research, Business, Health, Health care industry
Abstract

By a News Reporter-Staff News Editor at Cancer Weekly -- Fresh data on Colon Cancer are presented in a new report. According to news reporting out of Ede, Netherlands, by [...]

Published
2012

43. Physio-chemical and structural characteristics of 'espresso' coffee brew

Author

Petracco, M.

Subjects
Espresso coffee -- Research, Food research -- Reports, Business, Food and beverage industries
Abstract

Physio-chemical and structural characteristics of 'espresso' coffee brew In this work we study some physical, chemical and structural properties of the beverage known as 'espresso coffee' in order to evaluate [...]

Published
1989

44. Field testing: take it with you; new developments allow tests to be performed outside of the lab

Author

Hegenbart, Scott

Subjects
Food research -- Reports, Food industry -- Safety and security measures, Food -- Testing, Agricultural industry, Business, Food and beverage industries
Abstract

Field Testing: Take It With You Ensuring the safety of the nation's food supply is increasingly becoming a goal of food product manufacturers. In spite of these efforts, researchers from [...]

Published
1989

45. Can milk claim to be healthful?

Author

Umhoefer, John

Subjects
United States. Food and Drug Administration -- Laws, regulations and rules, Dairy plants -- Research, Food research -- Reports, Milk -- Health aspects, Agricultural industry, Business, Food and beverage industries
Published
1987

47. Health claims and foods: a century-old debate revived

Author

Pehanich, Mike

Subjects
United States. Food and Drug Administration -- Laws, regulations and rules, Food -- Advertising, Cancer -- Prevention, Food labeling -- Labeling, Food research -- Reports, Business, Food and beverage industries
Published
1988

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