petfoodscience
harvest
biotech
gmo
organics
superfoodsnews
foodscience
Inulin
02/20/2020
/
By Tracey Watson
Diet vs. lifestyle: Vegetable compounds are beneficial to gut microbiota, but for how long?
A balanced gut microbiome is essential to good health. Achieving the perfect balance between the viruses, fungi and bacteria within the body – some of which are harmful – prevents disease. At the same time, this balance boosts immunity, strengthens the heart, assists in weight control, and in many other ways contributes to good health. […]
11/02/2019
/
By Tracey Watson
A prebiotic-rich diet can improve cognitive function, delay decline
According to the World Health Organization, around 50 million people worldwide are affected by dementia. In the United States alone, for example, 5.8 million people are currently living with Alzheimer’s disease. However, while only a small percentage of people are diagnosed with full-blown dementia, every single person on the planet will eventually be affected to […]
04/29/2019
/
By Michelle Simmons
Inulin powder from Jerusalem artichoke could give its commercial counterparts a run for their money
Inulin powder is commonly used as a food additive, particularly as a low-calorie sweetener, fat replacer, and fiber enricher. It is also considered a prebiotic because it promotes activities and growth of beneficial microorganisms in the gut. While it is commonly made from chicory root, it can also be produced from various fruits, vegetables, and […]
04/17/2019
/
By Michelle Simmons
Exploring the potential of inulin powder from Jerusalem artichoke to be a food additive
A study published in the Journal of Food Processing and Preservation found that inulin powder can be made from Jerusalem artichoke tuber (Helianthus tuberosus). Moreover, this inulin powder can be used as a food additive. For the study, researchers at Thammasat University, Kasetsart University, and Mahidol University in Thailand developed a production process of purified […]
02/25/2019
/
By Jhoanna Robinson
Prevent negative effects of high-fat diet with inulin: The fermented fiber found to restore gut microbiota, reduce risk of metabolic disease
Research made by American scientists has revealed that a “previously unappreciated” method which may provide the answers as to why eating dietary fiber, particularly fermentable inulin, hinders the adverse health effects of a high-fat diet. Metabolic syndrome is the term associated with a host of related conditions which include increased blood sugar levels, excess abdominal […]
11/01/2018
/
By RJ Jhonson
Scientists are attempting to develop more health-friendly meat by replacing fat with naturally occurring sugars
One of the proposed solutions to the growing concern over the effects of processed meat products on human health is to substitute fat with natural sugars like pectin and inulin. A study published in CyTA – Journal of Food determined the optimal percentage of inulin and pectin that can replace fat without affecting the physical […]
10/23/2018
/
By RJ Jhonson
Inulin and pectin used to replace pork back fat in meat batter to improve physiochemical stability
The need for health-friendly processed meat products is prompting research into possible fat substitutes. A study published in CyTA – Journal of Food investigated the ideal ratio of fat to pectin and inulin that does not compromise the quality and physical characteristics of the resulting meat product. The researchers wanted to know how much pork […]
06/01/2018
/
By Ralph Flores
Burdock: The nutrients, medicinal uses and history of this worldwide weed
In today’s world, where buzzwords rule and people are always looking for the next best superfood, it’s a shame that they’ve overlooked a potential candidate growing right in their lawns. While most consider the burdock as a perennial pest, it’s actually a nutrient-dense plant that offers a lot by way of health-giving benefits. The burdock […]
01/27/2018
/
By Michelle Simmons
Analyzing the composition, potential market and health benefits of Canada’s Jerusalem artichoke
A new study published in the Journal of Food Research has found that Jerusalem artichoke is a suitable source of inulin that can be used as an ingredient in various food items, such as baked goods and beverages. The study authors suggest that the findings of the study provide evidence on the potential of Jerusalem […]
01/12/2018
/
By Cassie B.
Pomegranate extract found to help mitigate the effects of a high fat diet; when combined with inulin, it also lowers cholesterol
Sometimes the sum is greater than its parts, and scientists have found this to be the case when it comes to the cholesterol-lowering effects of pomegranate and inulin. Both have been found to lower cholesterol individually, but when taken together, they become a force to be reckoned with. Researchers already knew from animal studies that […]
« Return Home
1 of 1
Get Our Free Email Newsletter
Get independent news alerts on natural cures, food lab tests, cannabis medicine, science, robotics, drones, privacy and more.
Your privacy is protected.
Subscription confirmation required.
Popular Articles
Get Our Free Email Newsletter
Get independent news alerts on natural cures, food lab tests, cannabis medicine, science, robotics, drones, privacy and more.
Subscription confirmation required.
We respect your privacy
and do not share emails with anyone. You can easily unsubscribe at any time.
COPYRIGHT © 2017 FOOD SCIENCE NEWS
Privacy Policy
Get Our Free Email Newsletter
Get independent news alerts on natural cures, food lab tests, cannabis medicine, science, robotics, drones, privacy and more.
Subscription confirmation required.
We respect your privacy
and do not share emails with anyone. You can easily unsubscribe at any time.
Close
x
By continuing to browse our site you agree to our use of cookies and our
Privacy Policy
.
Agree and close