News by Subject Agriculture

People who order their Buffalo wings especially spicy and sometimes find them to be too 'hot,' should choose milk to reduce the burn, according to Penn State researchers, who also suggest it does not matter if it is whole or skim.

A University of Cordoba research team, for the first time, applied a protein identification technique to this product on a massive scale and found activity of healthy compounds

Many people suffer from a vitamin D deficiency. This can result in brittle bones and an increased risk of respiratory diseases. Chicken eggs are a natural source of vitamin D and one way to, at least partially, compensate for this deficiency. A team of nutritionists and agricultural scientists at Martin Luther University Halle-Wittenberg (MLU) has found a new way to further increase the vitamin D content of eggs: by exposing chickens to UV light.

Food insecurity is when you worry that your food will run out before you have enough money to buy more. This study used nationally representative data to examine the association between food insecurity and migraine in young US adults because the economic and education transition of young adulthood may increase risk for food insecurity.

Antibiotic-resistant infections are a threat to global public health, food safety and an economic burden. To prevent these infections, it is critical to understand how antibiotic-resistant bacteria and their genes are transmitted from both meat and plant-foods. Researchers have now shown how plant-foods serve as vehicles for transmitting antibiotic resistance to the gut microbiome.

New research has found that six probiotic Bacillus strains are resistant to several antibiotics. Genetic analysis of other Bacillus strains has shown genes that contribute to antibiotic resistance towards various types of drugs and methods in which they can still grow in their presence.

Adding vanilla to sweetened milk makes consumers think the beverage is sweeter, allowing the amount of added sugar to be reduced, according to Penn State researchers, who will use the concept to develop a reduced-sugar chocolate milk for the National School Lunch Program.