Food and Function
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Polyphenol structures reveal why tea, cocoa and fruit compounds taste so different
A pilot study has developed a new sensory evaluation method that links the chemical structures of polyphenols with their distinct taste properties. Using trained human panelists, researchers showed that different polyphenols produce unique sensory effects, including bitterness, acidity, and astringency. The findings may help improve functional food design and food processing technologies while advancing understanding of how taste-related sensory pathways contribute to digestion, metabolism,...
Simple habit 'most effective' way to clean oven and keep it clean
Simple habit 'most effective' way to clean oven and keep it clean A clean oven works better and produces tastier food Cleaning the oven ranks among the nation's most dreaded household tasks. But allowing grease and baked-on grime to accumulate not only makes the job tougher when you eventually tackle it, it can impact how your oven functions and how your food is prepared. Zimbini Nkonjera, Product Manager for Cooking at Hotpoint, has revealed why keeping on top of oven cleaning is more...
Salmonberry Transcriptome Reveals Phylogeny and Novel Badnavirus Species
The Rosaceae family comprises thousands of species across over 100 genera, including Salmonberry (Rubus spectabilis), a Pacific Northwest native within the diverse Rubus genus. Its berries and leaves are used for food and medicinal purposes, and ecologically it functions as a pioneer species that supports biodiversity and limits erosion. Although many Rubus genomes were sequenced and analyzed, salmonberry remains undercharacterized: despite a recently sequenced genome, no publicly available...
Diet-dependent microbiota and diet-independent immunometabolic responses to probiotic supplementation in broiler chickens
Probiotics are widely used in food animal production to support gut health and immune function, but the indicators of probiotic efficacy and the conditions under which they translate to host benefit remain unclear. Microbiota composition is the most accessible data supporting probiotic effects, yet whether compositional change reliably predicts host outcomes is not well understood. We investigated this question in broiler chickens fed two nutritionally similar basal diets, with or without a...
A pectin and chitosan film to protect bioactive compounds in foods and therapies
A pectin and chitosan film to protect bioactive compounds in foods and therapies Lisa Lock Scientific Editor Andrew Zinin Lead Editor Researchers at IMDEA Materials Institute and the Institute of Polymer Science and Technology (ICTP-CSIC) have developed an innovative biodegradable multilayer film capable of protecting and controlling the release of anthocyanins inside the body. Published in the International Journal of Biological Macromolecules, this innovation opens the door to more...
Tea compound boosts seaweed hydrogel strength fivefold, while tuning adhesion and breakdown
Tea compound boosts seaweed hydrogel strength fivefold, while tuning adhesion and breakdown Sadie Harley Scientific Editor Robert Egan Associate Editor Could wound healing dressings adhere better, and could drug delivery patches become more sophisticated? A KAIST research team has developed a technology that leverages natural ingredients derived from plants to increase the strength of a seaweed-based hydrogel (a gel material that contains a large amount of water while maintaining its shape)...
Ultra-processed foods may be stealing your focus even if you eat healthy
Ultra-processed foods may be stealing your focus even if you eat healthy - Date: - June 9, 2026 - Source: - Monash University - Summary: - A study of more than 2,100 adults found that eating more ultra-processed foods was linked to poorer attention and slower mental processing, even among people with otherwise healthy diets. Researchers also found higher consumption was associated with increased dementia risk factors, raising concerns about the hidden cognitive costs of heavily processed...
Help lower blood pressure by eating supermarket fruit rich in 'important' nutrient
Help lower blood pressure by eating supermarket fruit rich in 'important' nutrient Studies suggest the fruit may support healthy blood pressure levels Consuming a diverse range of fruit and vegetables benefits our health, and the greater variety of plants you eat, the more nutrients you'll absorb and the healthier your gut microbiome will become. Some experts recommend aiming for 30 different plants weekly. While most of us have understood the significance of vitamins since childhood,...
Bread, from dough to table – tracing a living tradition
From tandir ovens to local bazaars, bread remains central to daily life, combining regional techniques, craftsmanship and long-standing traditions. In Uzbekistan, bread is a symbol of life, respect and hospitality. No table is complete without it.
Omega-3 fish oil shows promise against type 2 diabetes
Omega-3 fish oil shows promise against type 2 diabetes Fish oil may help switch off inflammation-driven insulin resistance—even in type 2 diabetes patients who aren't overweight. - Date: - May 31, 2026 - Source: - São Paulo Research Foundation (FAPESP) - Summary: - A new study suggests fish oil may help reduce insulin resistance even in people who aren't obese.