Whenever you think of omega-3s, fatty fish—like salmon or tuna—probably jump top of mind. But if you’re vegan or otherwise ...

Seed oils are frequently used in cooking because of their high smoke point and versatility. Learn whether seed oils are ...

According to the National Institutes of Health (NIH), the adequate intake for alpha-linolenic acid (ALA), a plant-based omega-3, is between 1,100 and 1,600 mg per day. Here is a list of 12 foods ...

"Let's say you wake up really hungry," says Lembas CTO Dr. Zohar Barbash. "You take the peptide and feel like you have just ...

Botulism is a rare but deadly form of food poisoning. It is caused by the bacteria (clostridium botulinum) that is found all over, even in soil and water. Botulism can happen when: You eat low-acid ...

Exogenous application of salicylic acid (SA) has been known for delaying ripening in many fruit and vegetables. But the function of endogenous SA in relation to postharvest fruit performance is still ...

In recent years, with the excellent role of lactic acid bacteria in the food industry and probiotic functions, their microbial metabolic characteristics have also attracted more attention. Lactic acid ...

Jiangsu Key Laboratory for Food Quality and Safety—State Key Laboratory Cultivation Base of Ministry of Science and Technology, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural ...

To reduce neural tube defects (NTDs), the U.S. Food and Drug Administration (FDA) mandated that by January 1998 all enriched grain products should contain 140 μg of folic acid (FA)/100 g of flour.

To measure VC content, 35 g of sample were taken and homogenized in a food processor with 30 mL of 1% oxalic acid solution. Titration was performed with 0.001 N iodine as a titrating agent, with an ...