en-gbhttp://www.foodsciencecentral.com/rss/This RSS news feed alerts you to the latest articles published on Food Science Central, the leading independent resource for food science and technology on the web.Copyright 2010, IFIS Publishing. All rights reserved.http://www.foodsciencecentral.comhttp://www.foodsciencecentral.com/recordimages/1/0/0/0/1000/registernow2.gifhttp://www.foodsciencecentral.com/fsc/ixid15848http://www.foodsciencecentral.com/fsc/ixid15848This publication highlights the current status and future course for agro-industries and brings attention to the contributions this sector can make to international economic develoment and poverty reduction.BooksThu, 11 Mar 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15847http://www.foodsciencecentral.com/fsc/ixid15847Non-destructive optical methods for the analysis of crops and processed foods and beverages produced from them are discussed in this book.BooksTue, 09 Mar 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15861http://www.foodsciencecentral.com/fsc/ixid15861High intakes of fish oil/omega-3 PUFA have been suggested to protect against many chronic diseases including cancers. It has been hypothesised that the ratio of n-6 to n-3 PUFA may be the most important factor in determining cancer risk relative to fatty acid intake. The chemopreventive effect of oils differing in their content of n-6 and n-3 PUFA was examined in a mouse model of lung cancer. FSTA ReportsFri, 05 Mar 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15841http://www.foodsciencecentral.com/fsc/ixid15841There is now some evidence that supplementation of pet foods with probiotics, prebiotics and synbiotics results in the modulation of the composition and activity of the intestinal microbiota of companion animals. Functional Foods BulletinThu, 04 Mar 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15846http://www.foodsciencecentral.com/fsc/ixid15846Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. Novel applications for dairy ingredients are also being found. This book examines the latest research in these dynamic areas.BooksThu, 04 Mar 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15845http://www.foodsciencecentral.com/fsc/ixid15845This book examines the formation of biofilms in food and beverage industry settings, and considers best practice for their control.BooksTue, 02 Mar 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15816http://www.foodsciencecentral.com/fsc/ixid15816Although health benefits of fish consumption attributed to omega-3 PUFAs are well documented, a limited number of studies has also demonstrated the potential of bioactive peptides liberated from fish proteins to modulate specific physiological functions in the human bodyFeaturesMon, 01 Mar 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15857http://www.foodsciencecentral.com/fsc/ixid15857Formation of adducts from DNA and carcinogens in cigarette smoke may lead to mutation and lung cancer. The potential of a biologically active Tahitian noni juice for preventing formation of DNA adducts in smokers was studied.FSTA ReportMon, 01 Mar 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15835http://www.foodsciencecentral.com/fsc/ixid15835This book provides information on current techniques for processing and formulation of fats and oils.bookThu, 25 Feb 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15834http://www.foodsciencecentral.com/fsc/ixid15834Developments in biotechnology and their use for improving meat quality and safety, and in meat processing are discussed in this book.bookTue, 23 Feb 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15859http://www.foodsciencecentral.com/fsc/ixid15859More people are beginning to turn to alternative cereals, such as millet, sorghum and ancient wheat varieties, and pseudocereals, such as quinoa, amaranth and buckwheat, to supplement their diet. FeaturesFri, 19 Feb 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15844http://www.foodsciencecentral.com/fsc/ixid15844Functional and rheological properties of wheat flour blends with defatted maize germ flour (5-25%) were determined. Defatted maize improved functional and rheological properties, and in particular increased water and oil absorption and emulsion capacities, and significantly increased apparent viscosity and dough hardness. Defatted maize germ flour thus has potential use as a value-added ingredient in bakery products.FSTA ReportFri, 19 Feb 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15832http://www.foodsciencecentral.com/fsc/ixid15832This book describes the pharmacological properties of phenols and other bioactive constituents of olive oils, their bioavailability and beneficial health effects.bookThu, 18 Feb 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15831http://www.foodsciencecentral.com/fsc/ixid15831This book provides a guide to basic quality control programme requirements in the food industry.bookTue, 16 Feb 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15843http://www.foodsciencecentral.com/fsc/ixid15843Amaranth, quinoa and oat flours have high nutritional value, but contain no gluten. The mechanical and rheological properties of pasta doughs made from them were therefore investigated.FSTA ReportsMon, 15 Feb 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15830http://www.foodsciencecentral.com/fsc/ixid15830This book introduces integral concepts in nutrition, then focuses on the metabolism of specific nutrients.bookThu, 11 Feb 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15829http://www.foodsciencecentral.com/fsc/ixid15829Methods for extraction and purification of bioactive compounds that are suitable as ingredients of novel foods are considered in this book.bookTue, 09 Feb 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15828http://www.foodsciencecentral.com/fsc/ixid15828This book covers Intellectual Property rights, patents, trade secrets, trademarks and licensing in relation to the food industry.bookThu, 04 Feb 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15827http://www.foodsciencecentral.com/fsc/ixid15827This book provides an update, to 2007, on the animal industry and livestock science worldwide.bookTue, 02 Feb 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15839http://www.foodsciencecentral.com/fsc/ixid15839Effects of the fining agents bentonite and a combined fining agent on the concentration of boscalid in Slovenian wines were evaluated. Nine pesticide residues were found. At least 25% of the wines were microbiologically unstable.FSTA ReportMon, 01 Feb 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15826http://www.foodsciencecentral.com/fsc/ixid15826This book discusses the welfare impact of Fair Trade, with special reference to income, consumption, wealth, environment, empowerment and gender.bookThu, 28 Jan 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15825http://www.foodsciencecentral.com/fsc/ixid15825This book discusses evolutionary aspects of diet, the omega-6/omega-3 fatty acid ratio and cholesterol intake relative to health and coronary heart disease.bookTue, 26 Jan 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15818http://www.foodsciencecentral.com/fsc/ixid15818Prebiotic carbohydrates are recognised for their ability to selectively increase the levels of health-promoting bacteria, mainly bifidobacteria and lactobacilli, in the intestine of humans and animals. Second generation prebiotics refer to prebiotic compounds that have multiple biological health activities within the colonic environment, beyond the stimulation of bifidobacteria and lactobacilli at genus level.Functional Foods BulletinMon, 25 Jan 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15837http://www.foodsciencecentral.com/fsc/ixid15837The acid-ash hypothesis states that dietary phosphate contributes to the diet acid load, causing bone demineralization and excretion of bone calcium in the urine, which can result in osteoporosis. The contribution of phosphate to bone loss in healthy adults was therefore investigated.FSTA ReportsMon, 25 Jan 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15838http://www.foodsciencecentral.com/fsc/ixid15838Turmeric extraction usually involves use of non-edible solvents, traces of which often remain in the extract. Use of polyglycolized glycerides to facilitate production of aqueous extracts of turmeric was tested. The aqueous extracts obtained showed potent biological activity.FSTA ReportThu, 21 Jan 2010 00:00:00 GMTwebeditor@foodsciencecentral.comwebeditor@foodsciencecentral.comThu, 11 Mar 2010 04:48:57 -0800