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Research: New Sweetener from HFCS Reduces Abdominal Fat
The reduction of abdominal fat accumulation in rats by 8-week ingestion of a newly developed sweetener made from high fructose corn syrup was studied
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Research: Characterization of Butternut and Beetroot pectin 
The characterization and functional properties of Butternut and beetroot pectins were studied in research in Food Hydrocolloids
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Research: Mineral and Sensory Profile of Brined Olives 
Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures was the topic of research published in the journal Food Chemistry.
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Research: Survival of probiotic in Ice cream Production and Consumption 
Survival of Lactobacillus delbrueckii UFV H2b20 in ice cream produced with different fat levels and after submission to stress acid and bile salts
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Research: Cake batter bubble structure and rheology during planetary mixing 
Research Food and Bioproducts Processing studied the evolution of cake batter bubble structure and rheology during planetary mixing.
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Research: Environmental factors influencing the efficacy of probiotic bacteria 
Research published in Current Opinion in Biotechnology looked at the environmental factors influencing the efficacy of probiotic bacteria
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Research; Consumer Perception of Functional Foods with Probiotics 
Research into the consumer perception of functional foods with probiotics, was published in the journal Food Quality and Preference
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Research: Calcium Salt-Inulin Effect on Properties of Wheat Flour
Research into the effect of organic calcium salts-inulin systems on hydration and thermal properties of wheat flour was published in the journal Food Research international
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Research: Determination of Stability of Milk Beverages
Evaluation of long-term stability of milk beverages by a novel method for rapid determination of aggregation forces between colloidal particles
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Analysis: Agriculture and Food Production Create 29% of Greenhouse Gas
Agriculture & food production contribute up to 29 percent of global greenhouse gas emissions
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Research: Antioxidant and antimicrobial activities of  leafy herbal teas 
Antioxidant and antimicrobial activities of various leafy herbal teas was the topic in a research article published in the journal Food Contro
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Research: Physicochemical and functional characteristics of lentil starch
Research published in the journal Carbohydrate Polymers studied the physicochemical and functional characteristics of lentil starch
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Cooking.com's profile photo
Northland Laboratories's profile photo
Lacy Rose's profile photo
Karen Howard's profile photo
Vinh Thieu's profile photo
Dew Lehead's profile photo
Helen Zhang's profile photo
PURUSHOTTAM KUMAR's profile photo
Rocio Chapoy's profile photo
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