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Accelerating the Detection of Foodborne Bacterial Outbreaks
The speed of diagnosis of foodborne bacterial outbreaks could be improved by a new technique developed by researchers at the Georgia Institute of Technology.
Sweet Tooth Science - Chocolate Antioxidants
Researchers develop a faster and cheaper method to test for antioxidants in chocolate.
Food Additives Promote Inflammation, Colon Cancer
Dietary emulsifiers promoted colon cancer in a mouse model by altering gut microbes and increasing gut inflammation.
Detecting Food Contaminants with a Smartphone
Researchers aim to develop a novel food safety monitoring method using a smartphone.
Alarming Glyphosate Levels Found in Foods
Glyphosate has been found at alarming levels in a wide range of best-selling foods across the U.S.
Are Sweeteners as Natural as We Think?
New research study supports stevia’s naturality by identifying nine required molecules present in the dried stevia leaf.
Pre-Cut Salad May Encourage Growth of Salmonella
Study suggests damage to produce in bagged salads encourage the presence of Salmonella.
Personalized Antibiotic Treatment
Researchers have developed a sensor platform that quantifies antibiotics in human blood within minutes.
Peer Review is in Crisis, But Should be Fixed, Not Abolished
After the time to get the science done, peer review has become the slowest step in the process of sharing studies, and some scientists have had enough.
Erucic Acid Poses Health Risk to Children
Erucic acid may be a long-term health risk for children, below the age of 10 years, who consume higher amounts of food rich in the substance.
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Journal of Food Biochemistry
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The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.
Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:

    Biochemistry of postharvest/postmortem and processing problems
    Enzyme chemistry and technology
    Membrane biology and chemistry
    Cell biology
    Biophysics
    Genetic expression
    Pharmacological properties of food ingredients with an emphasis on the content of bioactive      ingredients in foods

Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:

    Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
    The mechanism of the ripening process in fruit
    The biogenesis of flavor precursors in meat
    How biochemical changes in farm-raised fish are affecting processing and edible quality

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