Adding highly refined fiber to processed foods could have negative effects on human health, such as promoting liver cancer, according to a new study by researchers at Georgia State University and the University of Toledo.
Neuroscientists have found a brain region that appears to be strongly connected to food preference decisions, like what to choose from a buffet line or potluck table.
Special issue of peer-reviewed journal addresses key questions in food systems planning efforts.
Adding refined soluble fiber to processed foods could present a health risk for certain people, researchers say in newly published study.
With scarce nutrients and weak gravity, growing potatoes on the Moon or on other planets seems unimaginable. But the plant hormone strigolactone could make it possible, plant biologists from the University of Zurich have shown. The hormone supports the symbiosis between fungi and plant roots, thus encouraging plants' growth -- even under the challenging conditions found in space.
Scientists at the University of Stirling have challenged concerns around the consumption of imported farmed shrimp -- with new research indicating that it is as safe as any other seafood product.
Ancient populations in the Andes of Peru adapted to their high-altitude environment and the introduction of agriculture in ways distinct from other global populations that faced similar circumstances, according to findings presented at the American Society of Human Genetics (ASHG) 2018 Annual Meeting in San Diego, Calif.
A new policy brief released today -- World Food Day -- highlights the link between recognizing community land rights and ensuring global food security and climate protection. The brief notes that the failure of governments around the world to recognize community land rights leaves community lands vulnerable to expropriation for large-scale agriculture, mining, or infrastructure, which typically benefit fewer people and are more environmentally destructive than land use by local communities.
Humans not only relish the sweet, savory and saltiness of foods, but they are influenced by the environment in which they eat. Cornell University food scientists used virtual reality to show how people's perception of real food can be altered by their surroundings, according to research published in the Journal of Food Science.
Researchers at the University of Missouri have successfully produced a litter of pigs that are genetically resistant to Transmissible Gastroenteritis Virus (TGEV), which commonly infects the intestines of pigs and causes almost 100 percent mortality in young pigs.