Posted by smartini in Nutrition on 04 28th, 2009 | No Comments
Forgetting something? Is fat the answer?...
A recent study by Daniele Piomelli group suggests that fatty foods can trigger long-term memory formation. They suggest that a molecules derived from oleic acid, oleoylethanolamide (OEA), send hunger-curbing messages to the brain to increase feelings of fullness. In elevated levels, OEA can reduce...
Posted by smartini in Nutrition on 04 22nd, 2009 | No Comments
Palm Oil and the Risk for Cardiovascular...
Researchers from the Agricultural Research Service (ARS) showed that palm oil is not a good substitute for trans fats by the food industry. Fifteen adults volunteered to evaluate the effect of different vegetable oils-partially hydrogenated soybean oil, palm oil, canola oil, and soybean oil- on the...
Posted by admin in Edible fats and oils, Nutrition, Nutrition labelling on 04 16th, 2009 | No Comments
Fats continue to challenge the food indu...
The food industry has done a remarkable job recently to eliminate or reduce the trans fatty acid content in foods. There is still much work to be done, but at the very least the educated consumer has more choice than in the past.Reformulating foods to eliminate or reduce trans fatty acids is a costly...
Low-fat cheese… a ongoing challeng...
A significant amount of research is undertaken to improve the functional properties and sensory attributes of low-fat cheeses. Dairy Management Incorporated, through its unified National Dairy Foods Research Center has organized a panel of expert cheese researchers to develop low-fat cheeses with...
9 ways to sneak in some omegas...
This is an interesting excerpt I picked out of The Diabetes DTOUR Diet. (a Rodale Inc. publication). The article does promote the diet, however much the information presented does have merit. Eating Omega-3-rich foods has been linked to lower rates of heart disease. Here’s how to up your intake. Today,...
Posted by admin in Edible fats and oils, Lab News & Discovery, Misc, Nutrition, Nutrition labelling, SENSORY PANEL, Sensory Science on 04 9th, 2009 | No Comments
Food science for healthy living !!!...
Our research laboratory specializes in the physical and chemical properties of edible fats and oils. By building scientific knowledge of edible fats and oils we can develop new food materials and processes that will lead to food products with superior nutritional and physiochemical properties. Our...
Posted by smartini in Edible fats and oils, Nutrition, Nutrition labelling on 04 9th, 2009 | No Comments
Is Texas the next trans-fat free State?...
During the next couple of weeks Texas lawmakers will consider bills that deal with the elimination of trans-fat shortenings and margarines from restaurants by Sept. 2011. The bills have the support of the Texas Restaurant Association. The bill calls for eliminating the use of such oils at restaurant...
Posted by admin in Nutrition on 04 2nd, 2009 | No Comments
Brits eat 20% too much sat. fat...
There are two main types of fat found in food – saturated and unsaturated. Eating a diet that is high in saturated fat can raise the level of cholesterol in your blood, over time. This increases your chance of developing heart disease. So it’s a good idea to reduce your intake of saturated...
Posted by admin in Nutrition on 04 1st, 2009 | No Comments
Less sat. fat recommended by WHO...
The World Health Organization (WHO) sites the following facts related to overweight and obesity: Globally, there are more than 1 billion overweight adults, at least 300 million of them obese. Obesity and overweight pose a major risk for chronic diseases, including type 2 diabetes, cardiovascular...Our research focuses on developing new strategies for improving human nutrition by eliminating trans fats and lowering saturated fats in processed foods. Our expertise in crystallization and microstructure of fats including processing methods contributes to an important body of knowledge in food science that will help our society address the challenging issues of cardiovascular disease and diabetes that impacting families, their quality of life, our economically stressed medical care systems, and society. Food scientists in academia and industry around the world are working diligently to improve food quality and nutritional content. We are pleased to be a part of an effort to reverse the negative health trend caused by poor diet and sedentary life style. Please feel free to ask questions or add suggestions to this website in the BLOG section. We will attempt to respond to everyone. Thank you for visiting martiniResearch.com Silvana Martini Ph.D. Assistant Professor Utah State Universty
- Ranjeeta: Wow, Loved the video....so proud to be one of your students ...
- stevebernet: I am told that olive oil and canola oil are amoung the healt...
- SMartini: I was there!!! It was great!!!! I had a lot of fun!!!!! Who ...
- stevebernet: Does liquid vegetable oils such as soybean oil, canola oil, ...
- stevebernet: Novel emulsions like this one being pursued by McClements ar...
- SMartini: Great!!!! Thanks for the post!!!! Sure!!! We will put some p...