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Search results for brain food - 142 results

 

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Enzymatic detoxification of mycotoxins for healthy food

23 June 2014 | By Petr Karlovsky, Head of the Molecular Phytopathology and Mycotoxin Research Unit, University of Göttingen

Mycotoxins are poisonous fungal metabolites that occur in food commodities colonised with filamentous fungi and in food products contaminated during processing and storage. Intake of mycotoxins with food poses a health risk to the consumer and legal limits for maximum levels of major mycotoxins in food have therefore been established…

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Benefit of chewing: Current evidence and future direction

26 August 2010 | By Taichi Inui, Technology Scientist, Wrigley Science Institute

[…] taste and mastication, have been suggested to impact both oral and systemic health. Chewing gum, as a non-nutritive source of such oral stimuli, may serve as a food surrogate and help control adverse health conditions related to food intake, such as caries and obesity. Recent studies have shown potentials…

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New Food Issue 3 2022

21 June 2022 | By

Issue 3 2022 of New Food invites three industry heavyweights to discuss food integrity in an insightful roundtable, whilst we find out from ABN the role feed will play in helping the meat sector be more sustainable. Download and read for free to stay up to date with the latest…

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Inspiring the food of tomorrow

19 December 2018 | By

Nutrigenomics is the scientific study of the genetic differences in human response to the bioactive compounds or nutrients in food. Dietitian Sarah-Jane Reilly outlines how research in this area is driving developments within the food industry,and considers how nutrigenomic foods might carve a path to consumers.

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Your guide to food packaging

16 August 2019 | By

In a competitive landscape like the food industry, it is important to get the packaging right. This isn't just for practicality, but to keep a competitive edge on busy supermarket shelves. Here, Debra Weiss explains what type of packaging manufacturers should be looking for, what types should be avoided, and…

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Functional ingredients – from fiction to facts

20 April 2017 | By ,

Food habits have greatly evolved in recent decades. In addition to aspects such as taste, quality, safety, and convenience, consumers now also expect processed food to be nutritious and sustainable. Factors such as our ageing population; growing levels of obesity and type II diabetes; and increased occurrence of cardiovascular diseases…

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The total product experience and the position of the sensory and consumer sciences: More than meets the tongue

6 March 2012 | By Garmt Dijksterhuis, Sensation, Perception & Behaviour, Unilever R&D Vlaardingen

Traditionally, much food research focuses on the physical and chemical product characteristics, using the so called ‘hard-sciences’. The consumer science side of the product, its use, its perception and its choice rely on the psychological sciences. In the ‘harder’ sciences, a number of recent insights appear which we introduce in…