Short‐wavelength ultraviolet (UV‐C) irradiation is a nonthermal processing technique that is a possible alternative to the heat pasteurization of tea beverages. A study published in the Journal of Food Science suggests that UV‐C irradiation may not significantly deplete antioxidants or produce cytotoxic byproducts in green tea beverages. The researchers investigated the effect of UV‐C irradiation […]
Mushrooms may be more filling than meat when matched in terms of protein content, researchers have found. Previous studies have already suggested that mushrooms can be more satiating than meat, but this effect has never been studied with protein-matched amounts. In this study, which was funded by the Mushroom Council, US researchers gave a group […]
Despite the link between cheese consumption and saturated fat levels, a study has observed little effect between the amount of cheese eaten and a person’s cholesterol levels. Cheese consumption was not associated with adverse lipid profiles, measures of body fatness or other markers of metabolic health in this cohort, the authors concluded. “What we saw […]
