Low zinc levels may suggest potential breast-feeding problems
Zinc levels in breast milk may be able to serve as an indicator of breast function during lactation, according to Penn State health researchers
How LED lighting treatments affect greenhouse tomato quality
Tomato plants received supplemental lighting from high-pressure sodium lamps or from intracanopy (IC) LED towers. Results showed that tomato quality was largely unaffected by the type of light treatment
Optimize water usage and improve irrigation
70% of the world’s water is used for agriculture and food production. Irrigated agriculture accounts for 20% of the total cultivated land but contributes 40% of the total food produced worldwide
Robert Parker Wine Advocate brings matter of taste tour to New York City
Global series of exclusive wine experiences to feature top rated wines from around the world on Saturday, February 20, 2016
How to protect from Listeria monocytogenes?
According to Western Daily News, one such pathogen is Listeria monocytogenes, the causative organism for listeriosis in livestock. It is also capable of causing significant disease in humans
U.S. Department of Energy Awards $13.5M to Enhance Sorghum for Biofuel
The Danforth Center takes part in a multi-institutional research effort to improve sorghum as a sustainable source for biofuel production
Sterols and triterpene diols in olive oil as indicators of variety and degree of ripening
Results demonstrated that sterols and triterpene diols can be used as indicators of variety and degree of ripening among virgin olive oils. The majority of indicators are stable after a 12-month storage
The glyphosate is unlikely to pose a carcinogenic hazard to humans
The conclusions were reached on the basis of the evaluation of the representative uses of glyphosate as a herbicide on emerged annual, perennial and biennial weeds in all crops and foliar spraying for desiccation in cereals and oilseeds (pre-harvest)
How to monitor quality parameters in olives for optimal harvesting time
NIR spectroscopy and chemometric study of three varieties of intact olive fruits. Water content, total fat content and free acidity as the quality parameters predicted
World olive oil balances for the 2014/15 and 2015/16 crop years
Last season the world production is provisionally assessed at 2.444.000 t, down by 25 pc from 2013/14. According to the latest official estimates, world olive oil production in 2015/16 is expected to reach around 2.988.500 t
Olive oil against chronic degenerative diseases
Extra virgin olive oil rich in polyphenols may account for a reduction of oxidative stress inflammatory-related sequelae. Previous studies have shown the antiinflammatory, antioxidant and antiangiogenic properties by pure olive oil polyphenols
Thermal conditioning of olive paste comes into the mill contributing to the increase in quality parameters of extra virgin olive oil
The Thermal Conditioning Module consists in a highly efficient tubular heat exchanger installed in the line after the crusher, able to bring down the olive paste temperature immediately before sending it to malaxer for gradual heating and consequent release of oil
World wine production in 2015 is at a good average
Global wine production is likely to reach 275.7 million hectolitres, a slight increase of 2% compared with 2014, according to the OIV's early estimates. Italy has again become the biggest producer in the world, followed by France
Conventional, compost, organic production compared for strawberry
Compost, organic systems effectively reduce environmental, human health impacts. The scientists said that the report can be a guide for strawberry growers who want to improve soil management practices
Feed supplemented with byproducts from olive oil mill wastewater processing increases antioxidant capacity in broiler chickens
Broilers' feed supplemented with olive mill wastewater products reduced protein oxidation and lipid peroxidation in plasma and tissues
Insects as food and feed: what are the risks?
Interest is growing in the potential benefits of using insects in food and animal feed, but what would be the risks from production, processing and consumption of this alternative source of protein?
‘Pigment of the imagination’ named National Historic Chemical Landmark
ARS scientist Harry A. Borthwick, Ph.D., helped discover the plant photoreceptor called phytochrome