02.05.2019
Revision of IFU Micro Method #12
This third edition cancels and replaces the second edition (IFU Method No. 12: 2007), which has been technically revised.
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This third edition cancels and replaces the second edition (IFU Method No. 12: 2007), which has been technically revised.
>> read moreThis method serves to determine the acetic acid content of a fruit and vegetable juices & purees. Provided that it meets characteristic performance, this enzymatic method can also be carried out using an automatic analyser.
>> read moreResearchers in South Australia have discovered a new complex carbohydrate in barley, the first polysaccharide of its kind found in more than 30 years.
>> read moreNestlé announced the creation of the Nestlé Institute of Packaging Sciences, dedicated to the discovery and development of functional, safe and environmentally friendly packaging solutions.
>> read moreMesophilic & Thermoduric – Thermophilic Bacteria: Spore Count
>> read moreCardiff University is joining forces with Welsh Brew Tea and Cardiff and Vale University Health Board to combine honey with the health promoting properties of tea.
>> read moreStudents and alumni of the Federal University of Rio de Janeiro (UFRJ) have designed and produced a biodegradable plastic packaging that reveals the quality of the food.
>> read moreIFU Method 7a – The determination of total sulphur dioxide has been revised and is available in the catalogue of methods which can be accessed via the IFU website www.ifu-fruitjuice.com.
>> read moreEndothelial cells have an important role in maintaining vascular homeostasis. Age-related disorders (including obesity, diabetes, and hypertension) or aging per se induce endothelial dysfunction that predisposes to the development of atherosclerosis.
>> read moreResearchers at ETH Zurich and the Swiss Federal Institute of Aquatic Science and Technology (Eawag) succeeded in an interdisciplinary study to demonstrate that soil microorganisms metabolically utilised the carbon in the PBAT polymer both for energy production and also to build up microbial biomass.
>> read moreMany people love real sugar just as it is – with the calories it contains naturally. In light of the ongoing nutritional debate, others would prefer it without calories.
>> read morePersonalised food, vegetable proteins with the bite of meat or production on demand; digitally controlled food production enables innovations which were inconceivable until very recently. From 29 June, businesses can address all their questions about digital technology to the…
>> read moreWhy does a supplement made exclusively from tomato paste have an EFSA health claim, but not the tomato paste it’s made from?
>> read moreThe IFU methods of analysis commission has approved a new recommendation, authored by Dr. David Hammond, on the use of DNA methods for the authenticity analysis of juices.
>> read moreTOP bv and Wageningen UR together performed a comprehensive literature study into food and life style in relation to Alzheimer’s. The literature study represents the starting point of a large practical research that will begin during 2018.
>> read moreChelab Dr. V. Ara chemical laboratory for food, water and environmental analyses was founded in 1977 by Dr. V. Ara. Since 41 years chelab has developed a vast analytical and technical expertise in fruits, all related processed products and aroma analysis.
>> read moreEFSA’s plant health experts have reviewed a study that suggests the pathogen which causes citrus black spot disease (CBS) is present in Europe. Phyllosticta citricarpa is listed as a quarantine plant pest in the EU and has never before been identified in the territory.
>> read moreThere have been many significant developments in the area of isotopic analysis since this recommendation was first published in the 1996.
>> read moreThe GNT Young Scientist Award 2017 goes to Caroline Buvé of Katholieke Universiteit Leuven, Belgium. At the 31st EFFoST International Conference, which was held in Sitges, Spain, from 13th to 16th November, she stood out with her research on quantifying colour changes of pasteurized strawberry juices during storage by integrating analytical and acceptability data.
>> read moreA new double-blind placebo-controlled human studyI reveals that a short-term dietary curcumin-based supplementation may be helpful in the maintenance of the gastrointestinal barrier integrity and physiological strain responses during exertional heat stress. The study has been conducted independently by a team of American researchers at the High Point University (NC).
>> read moreThis month, a special kind of sliced apple will go on sale at select US supermarkets, and thanks to CSIRO research these apples won’t turn brown when they’re cut, bitten or bruised.
>> read moreA new randomized, double-blinded, placebo-controlled clinical study published in European Review for Medical and Pharmacological Sciences highlighted that Mirtoselect®, the Indena proprietary standardized bilberry extract containing 36 % anthocyanins…
>> read moreOne of the most common tests conducted in the juice manufacturing industry is the measurement of soluble solids by refractometry. It is not only used for the assessment of a quality parameter but it is also commercially important where used in yield assessment.
>> read moreMany studies have indicated that consumption of vegetables and fruits are positively related to lower incidence of several chronic noncommunicable diseases.
>> read morel-Citrulline is a nonessential amino acid precursor of arginine and indirectly a precursor of nitric oxide (NO), which is a vasodilator and increases mitochondrial respiration.
>> read moreIFU method #83 colour measurement in blood orange juices & IFU method #84 stability tests for clarified juices.
>> read moreEFSA has updated its advice for applicants on how to prepare and present a health claim application. The guidance presents a standardised format for a well-structured application.
>> read moreGood news for those who want to activate their brown fat (or BAT, brown adipose tissue) without having to be cold: New research, published in The FASEB Journal, suggests that a natural compound in mulberries, called “rutin,” can activate the BAT in our bodies to increase metabolism and facilitate weight loss.
>> read moreGood news for those who want to activate their brown fat (or BAT, brown adipose tissue) without having to be cold: New research, published in The FASEB Journal, suggests that a natural compound in mulberries, called “rutin,” can activate the BAT in our bodies to increase metabolism and facilitate weight loss.
>> read moreSouth Africa is presently experiencing one of the worst droughts in 45 years, with the lowest ever rainfall since 1904. In 2015, South Africa received only an average of 403 mm, which is merely 66 % of the annual average rainfall. This matter has to be urgently addressed, with food sources under severe strain and still household food security being a major concern. However, a clear solution would be Superabsorbent Polymers (SAPs).
>> read moreMontmorency tart cherry juice may be a promising new recovery aid for soccer players following a…
>> read moreGlobally it is estimated that 150 million people are affected by asthma…New research suggests that regular Boysenberry consumption may improve…
>> read moreWageningen UR Food & Biobased Research is working on the development of industrial films from a blend of thermoplastic starch and polyethylene. The great advantage of…
>> read moreAccording to the findings of this clinical trial, pomegranate juice consumption can…
>> read moreNewly published New Zealand research is creating waves internationally by illustrating that the New Zealand-bred Blackadder blackcurrant variety not only…
>> read moreThis handbook provides a comprehensive review of the most important studies on…
>> read moreStanford scientists have discovered a novel way to make plastic from carbon dioxide (CO2) and inedible plant…
>> read moreHalf of the world’s fruit and vegetable crops are lost during the food supply chain, due mostly to…
>> read moreActiv’Inside announces the publication of two new scientific studies, including one review, focusing on the beneficial effects of…
>> read moreUnhealthy foods are the most promoted items in supermarket circulars around the world, according to…
>> read moreResearchers with the University of Florida and several other institutions have found a way in laboratory tests to use 200 times less insecticide and…
>> read moreHoney bees are essential for the pollination of about one third of the food we eat – including…
>> read moreFrom a food science and technology perspective, sugar (sucrose) plays several roles when it comes to the functional properties in food. In the…
>> read moreThe Naturex R&D team has gone one step further in stabilizing natural yellow and orange colors for the beverage sector. The company has…
>> read moreThe Environmental Proterction Agency (EPA)has published the results of significant collaborative research between…
>> read moreCitrus fruits contain compounds that make skin more light-sensitive. A large new study finds that…
>> read moreThe Florida citrus industry has taken its fair share of lumps lately. However, the recent release of a study from…
>> read moreTaiyo is bringing the long heritage of ayurvedic medicine to a scientifically researched, functional ingredient that…
>> read moreSince the discovery that the incidence of heart disease is much lower across the Mediterranean than in other regions, the positive effects of…
>> read moreTomatoes can contain more vitamin C if they are exposed to extra light from LED lamps while growing on the plant. This has been proven by…
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