Tag Archives: food

Meat traditions (and the co-evolution of humans and meat)

If food is indeed “good to think”, as in Lévi-Strauss’ famous maxim, then meat seems to be the supreme example. Meat is truly about us. Besides, the way we deal with meat needs urgent reconsideration due to

Understanding mechanisms of salt tolerance for reducing listeria monocytogenes growth in food

Human listeriosis is a serious foodborne disease caused by Listeria monocytogenes, a bacterium often called Listeria. The disease primarily affects older adults, pregnant women, newborns, and adults with weakened immune systems. After consumption of contaminated food, Listeria

Trend acrylamide levels in fries type “chips” for the period 2004-2014

Acrylamide is a chemical contaminant naturally formed during thermal processing and cooking food as a consequence of the Maillard reaction, derived from the reaction between the free amino acid asparagine with reducing sugars or other carbonyl compounds.

Consumer and genetically modified food

Nowadays quality and safety influence consumers’ behaviour of food products more and more: so, food labeling has really an important role in the food system and marketing policy. Also the use of new biotechnologies into agri-food system

Pre-treatment is important in the utilisation of food waste for the production of high value products

Proper disposal of food industry waste is a problem that developed as well as developing economies face alike. Conversion of food waste is a pioneering idea which can lead to huge financial gains while ensuring a healthy

How adult female mosquito manages vegetarian vs. non-vegetarian food taste

Mosquitoes are one of the most deadliest animals on earth which not only cause nuisance, irritation and pain at the biting sites, but also take millions of lives worldwide each year by transmitting many infectious diseases like

Cost compared to effects of food and micronutrient supplementation in pregnancy for rural Bangladeshi women

When under nutrition affects pregnant women it many leave long lasting consequences on the newborn baby. Even though over nutrition in the form of overweight and obesity is now sweeping the world, in low-income countries under nutrition

The combustion of food occurs at cytochrome c oxidase

Cytochrome c oxidase represents the enzyme where cell respiration takes place. The oxygen which we inhale is transported via the blood stream to all cells of the body where it is converted into water by a cold

Public attitudes to GM food

Public concern can often be a stumbling block to successful innovation, particularly when the underlying science breaks new ground. This does not just affect peoples’ readiness to consume new products, but may also affect the regulatory environment.

Opportunist or specialist: what is the best feeding strategy?

What is the best strategy to catch food? Is it to be opportunistic and try to capture every prey found on our way? Or to be more selective and target only specific prey that have higher energetic

How best to use the momentum of EXPO to improve our food environment? A story to be explained to our children!

In the past 6 months ( May – October 2015 ) EXPO challenged us with the exposition “ Feeding the Planet, Energy for Life”.  The Zero Pavilion, the UN Pavilion, located at the exposition entrance, impressed its

Color is not the whole story – varieties of deep purple sweet potatoes and their health properties

Purple plant foods (e. g.  purple cabbage, purple cauliflower, blueberries) contain high amounts of anthocyanins, which are antioxidants responsible for the strong blue – purple colors. There are > 500 different anthocyanin molecules, some of which have

Bioactive properties of milk proteins in humans

The importance of the diet in human health has been recognized for centuries. Milk is the primary source of nutrients for infants. It provides a nutritionally balanced source of both macronutrients (proteins, fats and carbohydrates) and micronutrients

What is the quality of our river ecosystems? The new emerging stressors

An ecosystem is a dynamic complex of plant, animal and micro-organism communities and their non-living environment interacting as a functional unit (e.g. coral reefs, wetlands, rainforests, boreal forests, cultivated farmlands). The Ecosystem services are the benefits that

What is really driving our need for food, besides the pleasure of taste?

We all know that this need is related, in some way, with life sustainability, but just how, exactly? The task of converting food into energy –and back again into organic compounds– is carried out by our metabolism,

A potential harmless food bio-preservative — pediocin PA-1

Food safety issues are always around us for food-borne pathogen and spoilage bacteria exist in many kinds of food. Chemical preservatives are added to prevent food spoilage, however, most of them are cancerogen and unsafe for us.

Why food preparation is important

Plant foods such as fruits and vegetables are full of beneficial plant chemicals – phytochemicals – that can be lost during cooking. Water soluble phytochemicals, such as cancer-preventing glucosinolates from members of the cabbage family and phenolics