Health Secretary Robert F. Kennedy Jr. has directed the Food and Drug Administration to review the nutrients and other ...

A study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich shows that less ...

Leavening agents must be optimized for frozen dough applications, ensuring the right reaction at the right time.

Figure 1. Catabolic pathways of branched-chain amino acids (BCAAs) and downstream signaling initiated by catabolites (for explanation, see BCAA Catabolism section). 4E-BP1 indicates eukaryotic ...

Linolenic acid is an important fatty acid, and volatiles generated by its oxidation are the major components of food flavor. In this study, volatile components generated from linolenic acid during ...

From heart to brain, and from eyes to skin, omega-3 fatty acids are said to help shape the body functioning in many ways. The essential Omega-3 fats—specifically ALA (alpha-linolenic acid alpha ...

Tim Newton, Executive Chef and Partner at Demind Group, on crafting a culinary experience at La Niña that invites discovery. My journey in the culinary world began when I was just 16. Since then ...

College of Biosystems Engineering and Food Science, Zhejiang University, 268 Kaixuan Street, Hangzhou 310029, People's Republic of China § Shaoxing Testing Institute of Quality Technical Supervision, ...