Food and Beverage Analysis – News and Features

This article provides an overview of PFAS, including their chemical properties, health effects and regulatory limits. It also explores PFAS detection methods, with a focus on EPA Method 1633, a key analytical tool.

The modified chocolates also had higher antioxidant levels than regular dark chocolate.

Scientists discovered that some of the peptides released in the proteasome during protein breakdown are capable of killing bacteria. These findings offer new hope for tackling the threat of antibiotic resistance.

Researchers show that melatonin improves muscle energy efficiency and could become an innovative therapy to combat obesity and type 2 diabetes.

A Tokyo University of Science study identifies a novel β-galactosidase in Bacteroides xylanisolvens that breaks down β-1,2-galactooligosaccharides. The enzyme could aid in prebiotic development and may inform treatments for diseases like Chagas.

This article discusses the mechanisms of bacterial transduction and how scientists can utilize it to manipulate bacterial genomes for a wide variety of purposes.

Of the 210 samples of raw milk, cheese, and yogurt, 26.2% were positive for E. coli, with the highest being raw buffalo milk at 68%, and the lowest at 7.5% for rayeb, a type of fermented milk.

In a new study, omalizumab, an injectable drug for food allergies, performed better than oral immunotherapy. A subsequent phase of the study found that patients may be able to introduce allergenic foods into their diet following medication.

Laser-etched surfaces that resemble the texture of shark skin could stop bacteria from attaching, forming anti-bacterial cutting boards for food preparation.

Researchers discovered that brewing tea naturally adsorbs heavy metals like lead and cadmium from water. The study tested various teas, bag types and steeping durations, finding that longer steeping reduce metal contaminants.