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Enzyme is key to unlocking carrot’s super power
Scientists from the University of Illinois claim that in order to harness the cholesterol-battling abilities of carrots, a genetic variation is required.
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University of Illinois
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Research confirms comparable protein quality for ribeye and processed meat
A recent study from the University of Illinois assessed the protein quality of various meats, finding that both expensive cuts of meat contain equally highly digestible amino acids as cheaper processed meat products.
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What are the pros and cons of public-private partnership food research?
Researchers have come together to highlight both the power and the challenges of public-private partnerships in university food science and nutrition research.
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More light shed on waterhemp
Researchers discover more about the weed that threatens corn and soybean production, but say we must rethink how we manage waterhemp in the long-term.
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Swine dysentery in the US: The past, present and future…
As antibiotic usage drops, the National Pork Board is monitoring a once-mighty bacterial swine disease now sparsely recorded in the US. Here, Tyler A. McNeil explores the infection’s wrath, halt, rebound and future.
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New planting guidelines could boost edamame profits, says research
Lower plant densities were said to be more profitable, in part because increasing plant density led to a lower ratio of pod mass to vegetative mass.
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Does using technology impact our food consumption?
A group of researchers have evaluated whether using technology whilst eating has an impact on the amount of food we eat and the memory we retain of the consumption.
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Researchers develop real-time crop productivity estimation method
The new real-time crop productivity estimation method uses satellite data, field measurements and camera networks, and aims to offer useful information to farmers and growers.
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Study shows universally positive effect of cover crops on soil microbiome
Boosting soil microbial abundance is said to be a step towards increasing global sustainability of food production.
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Clay as a dairy cattle feed supplement has multiple benefits, says study
Alongside the existing known benefits such as reducing aflatoxin toxicity and working as a pH buffer, a new study from the University of Illinois has shown that clay can also improve the degradability of feedstuffs.
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Food waste campaigns have limited impact, but point towards right direction
Passive education alone unlikely to be an effective intervention strategy in reducing dining-hall plate waste.
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US citrus fruit could be genetically modified in future
A study has reported that the future of US citrus could be genetically modified, because of the threat of the Asian citrus psyllid bacterium.
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Composition of fibre in rice coproducts examined
The fibre composition of rice coproducts could help to identify any changes to the gut microbiome in humans and farm animals.
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Corn yield predicted using the weather at key growth stages
Researchers are now predicting corn yields based on the weather at key times throughout three critical growth periods of the plant...
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Rising temperatures could safeguard crop nutrition, at the expense of yield
Conflicting research does not always show what will happen - only what might. Here, researchers predict changes to crops as temperatures continue to rise.
