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Chemistry World
October 2009
Reuben & Coultate |
On the rise The ancient tradition of bread baking depends on a cascade of chemical reactions. Scientists have found myriad ways to modify the process.   |
Food Processing
October 2012
Mark Anthony |
How Well Do You Know Your Starch? Riding a roller-coaster of a health reputation, the vital macro ingredient is enjoying positive acclaim via sources such as pulses and alternative grains. |
Prepared Foods
February 2008
Sharon Book |
Article: Protein Ingredients for Health and Texture A variety of soy, dairy and egg proteins are available for the food formulator to obtain the desired texture in a food or beverage. |
Food Processing
August 2007
Mark Anthony |
Nutrition Beyond the Trends: Connecting the Dots on Enzymes Lactase -- an enzyme that splits lactose into its constituent sugars, glucose and galactose -- can make short work of the lactose intolerance problem. |
Prepared Foods
December 1, 2005 |
Rising to the Top Enzymes and dough conditioner systems for baked goods and snacks. |
Food Processing
May 2007
Frances Katz |
Starches from different sources While the U.S. relies on corn for most of its starch, much of the world relies on wheat, potato or tapioca starches, each having unique characteristics. |
Prepared Foods
June 5, 2007 |
Winning with Wheat Starches Advice on starch choice, how to avoid formulation issues and how to obtain optimal results. |
Prepared Foods
May 2009 |
R&D: Ingredient Technologies to Tackle Textures When properly used, proteins, starches to hydrocolloid gums solve a myriad of texture challenges, when formulating foods and beverages. |
Food Processing
July 2006
Frances Katz |
More than one sugar Removing calories, and even the sweetness, from sugar creates new product formulation possibilities. |
HHMI Bulletin
Winter 2013
Olga Kuchment |
Rickety for a Reason Imagine walking inside a building so flimsy that it shakes with every step, making you wonder what keeps it standing. HHMI early career scientist Sin Urban has been asking the same question about an unusual class of enzymes, the rhomboid proteases. |
Prepared Foods
September 1, 2006
Leslie Skarra |
Retro Starches...Back to the Future? The food industry long has considered starches crucial product formulation tools. Changing manufacturing techniques and consumer demands have prompted innovation in these functional ingredients. |
Food Processing
February 2009 |
New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake. |
Food Processing
April 2010
Mark Anthony |
Food Processors Working to Produce Healthier Baked Goods Bakers are answering consumer demands for healthier breads and snacks with ancient grains and old-fashioned fiber. |
Food Processing
February 2007
Mark Anthony |
2007: The Year of Protein Awareness While Americans are not protein-deficient, the nutrient's roles in food and health are becoming more appreciated, and its connection to satiety is skyrocketing. |
Science News
December 4, 2004
Janet Raloff |
How Carbs Can Make Burgers Safer Potato starch, inexpensive and readily available in grocery stores, added to ground meat before cooking dramatically limits the amount of carcinogens that forms while the meat cooks, scientists find. The additive also produces a juicer burger. |
Food Processing
August 2006
Frances Katz |
New Sources of Resistant Starch Wheat, potatoes, legumes, even tapioca are being developed as sources of resistant starches, although with different characteristics - and often more fiber - than the original corn source. |
Prepared Foods
February 1, 2005
Marcia A. Wade |
Ingredient Challenges: Ingredients In Global Use Starch Search It is not just the starch source, but the source plus the various modifications and physical processes used on the raw material that determine which starches will be appropriate to the application. |
Prepared Foods
April 8, 2007
Paula Frank |
Maintaining Textural Integrity - April 2007 Preventing moisture loss in foods is one key to their longevity. |
Prepared Foods
September 1, 2005
Paula Frank |
Starch to the Rescue This multifunctional ingredient helps fulfill a variety of needs in everything from soup to nuts. |
Food Processing
October 2011 |
Resistant Starch 101: A Guide to Understanding This Fiber-Like Starch Resistant starches from several vegetable sources are available to up the fiber and lower your body weight. |
Nutra Solutions
October 10, 2007
Kerry Hughes |
Products: The "Spark of Life" The potential for enzyme use has not escaped scientists' imaginations, as enzymes are used in numerous industrial and medical applications. |
AskMen.com
Alex Santoso |
5 Tips To Help Prevent Indigestion There many things you can do to help prevent indigestion and improve your overall digestive health. Here is a handful of them. |
Food Processing
November 2005 |
From the Bench: Starches This roundup of food starches offers solutions to myriad formulation challenges. |
Food Processing
December 2007 |
Wellness Foods New Ingredient Profiles: November/December Nutraceutical ingredient profiles include a resistant starch, a syrup and cocoa replacer, a super antioxidant and a probiotic chocolate. |
Food Processing
November 2007 |
Ingredient Round-Up: Starches The latest formulations from National Starch Food Innovation, A&B Ingredients and many more. |
Nutra Solutions
March 15, 2006
Marcia A. Wade |
Pick a Protein Choosing a protein is dependent on the reputation the manufacturer plans to build for the product. Whether the product is for heart health, bodybuilding or weight loss and/or low-allergenicity, there is a protein out there for every application. |
Science News
September 29, 2007
Janet Raloff |
Fattening Carbs--Some Promote Obesity and Worse Easily digestible carbohydrates induce obesity and liver disease in a test on rodents. |
Prepared Foods
October 2007
Elizabeth Mannie |
Article: Smoother Smoothies and Frozen Desserts Available in many types and form, texture-saving ingredients are available to address even the most complex food system, processing, shelflife or storage conditions. |
Prepared Foods
January 2008
Miyazaki et al. |
Technological Advances and Benefits of Modified Starches The physical properties and benefits of modified starches are reviewed in this look at research in starch technology and modifications such as cross-linking, hydroxypropylation and acetylation. |
Wired
September 24, 2007
Evan Ratliff |
The Formula: From Grass to Gas The process behind converting raw plants to ethanol. |
Prepared Foods
August 14, 2006
Marcia A. Wade |
Protein Proposals American adults should get 10% to 35% of their calories from protein. Here are a few ways they can do that. |
Food Processing
November 2009 |
Ingredients Round Up: Starch Cold water swelling starches... Natural rice alternative... etc. |
