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  • Nutritional properties of mushrooms are better preserved when they are grilled or microwaved

    SINC | 15 May 2017 09:00

    Culinary treatments (boiling, microwaving, grilling, and deep frying) influence on proximate composition and antioxidant capacity of most cultivated mushrooms worlwide. A study by Spanish researchers has shown that microwaving and grilling are the best processes to maintain the nutritional profile of mushrooms.

  • The antioxidant capacity of orange juice is multiplied tenfold

    SINC | 02 December 2014 08:23

    The antioxidant activity of citrus juices and other foods is undervalued. A new technique developed by researchers from the University of Granada for measuring this property generates values that are ten times higher than those indicated by current analysis methods. The results suggest that tables on the antioxidant capacities of food products that dieticians and health authorities use must be...

  • Some rice-based foods for people with celiac disease contain relevant amounts of arsenic

    SINC | 13 October 2014 09:32

    Rice is one of the few cereal grains consumed by people with celiac disease, as it does not contain gluten. However, it can have high concentrations of a toxic substance – arsenic – as revealed by the analyses of flour, cakes, bread, pasta and other foods made with rice, conducted by researchers from the Miguel Hernández University of Elche, Spain. The European Union is working to establish the...

  • Tell me where you’re from and I’ll tell you what tastes you prefer

    The country of residence, a factor in taste preferences  

    SINC | 16 April 2013 09:40

    Children love fatty and sugary foods. Or do they? New research contradicts the idea that all children under the age of ten have the same taste in food and highlights the importance of the country of residence, culture and age in these preferences.

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