Mindzilla – Food Bioscience

Food Bioscience

Protein Discovery could Help Enable Eco-Friendly Fungicides

March 5, 2021
Mindzilla

Riverside, CA — New research reveals an essential step in scientists’ quest to create targeted, more eco-friendly fungicides that protect food crops. Scientists have known for decades that...

Meeting the Meat Needs of the Future

March 3, 2021
Mindzilla

Tokyo, Japan — Humans are largely omnivores, and meat in various forms has always featured in the diet of most cultures. However, with the increasing population and pressure on the environment, traditional...

Green Tea Compound Aids Tumor-Suppressing, DNA-Repairing Protein

February 15, 2021
Mindzilla

Troy, NY — An antioxidant found in green tea may increase levels of p53, a natural anti-cancer protein, known as the “guardian of the genome” for its ability to repair DNA damage or destroy...

Dishing Up 3D Printed Food, One Tasty Printout at a Time

February 4, 2021
Mindzilla

Singapore — Researchers from Nanyang Technological University, Singapore (NTU Singapore), Singapore University of Technology and Design (SUTD) and Khoo Teck Puat Hospital (KTPH) have developed a new...

Building a Corn Cob – Cell by Cell, Gene by Gene

January 27, 2021
Mindzilla

Cold Spring Harbor, NY — Corn hasn’t always been the sweet, juicy delight that we know today. And, without adapting to a rapidly changing climate, it is at risk of losing its place as a food...

Liver Processes Coconut oil Differently than Rapeseed Oil

January 26, 2021
Mindzilla

Bonn, Germany — Coconut oil has increasingly found its way into German kitchens in recent years, although its alleged health benefits are controversial. Scientists at the University of Bonn have now...

Study Compares Low-Fat, Plant-Based Diet to Low-Carb, Animal-Based Diet

January 21, 2021
Mindzilla

Bethesda, MD — People on a low-fat, plant-based diet ate fewer daily calories but had higher insulin and blood glucose levels, compared to when they ate a low-carbohydrate, animal-based diet, according...

Stealing the Spotlight in the Field and Kitchen

January 21, 2021
Mindzilla

Madison, WI — Plant breeders are constantly working to develop new bean varieties to meet the needs and desires of the food industry. But not everyone wants the same thing. Many consumers desire...

Protecting Global Food Supply Chain

January 11, 2021
Mindzilla

Newark, DE — As the world grows increasingly globalized, one of the ways that countries have come to rely on one another is through a more intricate and interconnected food supply chain. Food produced...

Researcher Boosts Vegetable Oil Production in Plant Leaves

December 18, 2020
Mindzilla

Columbia, MO — Since antiquity, cultures around the world have been extracting vegetable oil from plants to use as food and fuel. Some vegetable oils have important health benefits, including lowering...

Molecules Derived from Omega-3 can Regenerate Inflamed Periodontal Tissue

December 17, 2020
Mindzilla

São Paulo, Brazil — Maresin and resolvin, produced by the body from omega-3 fatty acids, can help repair tissue damaged by periodontal disease. A recent study shows that even in the presence of inflammation...

Researchers Create Ingredients to Produce Food by 3D Printing

December 4, 2020
Mindzilla

São Paulo, Brazil — It is already possible to produce food with a 3D printer, potentially delivering products that suit consumer preferences regarding taste, texture, cost, convenience, and nutrition....

Chemical Compounds in Foods can Inhibit a Key SARS-CoV-2 Enzyme

December 1, 2020
Mindzilla

Raleigh, NC — Chemical compounds in foods or beverages like green tea, muscadine grapes and dark chocolate can bind to and block the function of a particular enzyme, or protease, in the SARS-CoV-2...

Pesticide Deadly to Bees Now Easily Detected in Honey

November 27, 2020
Mindzilla

Waterloo, ON — A common insecticide that is a major hazard for honeybees is now effectively detected in honey thanks to a simple new method. Researchers at the University of Waterloo developed an...

Global Collaboration is Unlocking Wheat’s Genetic Potential

November 26, 2020
Mindzilla

Manhattan, KS — In a paper published Wednesday, Nov. 25, in Nature, Kansas State University researchers, in collaboration with the international 10+ Genome Project led by the University of Saskatchewan,...

Patented Solution for Dry Mouth Relief and Food Product Development

November 19, 2020
Mindzilla

Leeds, UK — A team of scientists from the University of Leeds have developed a new hydrogel that has significant potential for oral care products that can help with dry mouth relief. The team developed...

Diet Rich in Ultra-Processed Fats and Sugars Increases Possibility of Muscle Pain

November 16, 2020
Mindzilla

Tarragona, Spain — A research team from the Universitat Rovira i Virgili (Tarragona – Spain) has observed that following a diet rich in fats and sugars from ultra-processed foods (such as sweet...

Gut Check: Teff Grain Boosts Stomach Microbiome Health

November 16, 2020
Mindzilla

Ithaca, NY — The seeds of a teff plant – which look similar to wheat – are tiny in stature, but they pack a nutritional wallop. Relatively new to the U.S., teff has long been a superfood...

Vitamin E from Palm Oil Useful in Boosting Immune Response Based on Studies on Liver Cells

November 4, 2020
Mindzilla

Kuala Lumpur, Malaysia — Palm oil contains abundant quantities of vitamin E compounds, which include tocopherols and tocotrienols. These compounds have anti-oxidant effects, which protect cells from...

Removing This Hidden Nasty from Our Food could Save Thousands of Lives

November 3, 2020
Mindzilla

Sydney, Australia — Banning a harmful ingredient from the Australian food supply could prevent thousands of deaths from heart disease according to new research from The George Institute for Global...

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