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All information about: food

  • Ammonia synthesis: the greatest innovation of the 20th century

    Enrique Sacristán | 01 August 2018 13:28

    In addition to being a well-known cleaning product, ammonia is essential in the manufacture of fertilizers that, equally, are necessary to produce food for livestock and mankind. The chemical process to synthesize this nitrogenous compound has hardly changed in 100 years and is still essential for our society, although scientists do not know how to mitigate its negative consequences on the envi...

  • Wild boars assault the city through green areas in search of cat food

    Eva Rodríguez Nieto | 03 April 2018 08:08

    In Barcelona, the image of wild boar herds in the streets is increasingly common, which is a problem for the species and its coexistence with humans. Researchers from the Autonomous Universities of Barcelona and Aveiro (Portugal) have identified the main factors that lead these animals to the cities: they look for green corridors and dry foods like those of cats.

  • Resonances to 'taste' loins and hams without opening them

    Enrique Sacristán | 28 March 2018 10:04

    Researchers from the University of Extremadura (Spain) have developed a methodology that allows us to know the properties of hams and whole loins using magnetic resonance imaging, the same non-invasive technique used in medicine. The method has already been made available to the meat industry.

  • 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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