Food and Human Health
Impact of Dietary Protein and Omega-3 Fatty Acids on the Prevention of Obesity and Diabetes
Obesity is Arkansas’ most preventable health problem and Arkansas is experiencing an epidemic of preventable weight-related illnesses including obesity, type 2 diabetes, hypertension, stroke and heart disease
SARS-CoV-2 Surrogate Virus Can Persist on Surfaces for 7 Days
As the world continues to recover from the COVID-19 pandemic, food scientists Kristen Gibson and Adam Baker are investigating the ability of SARS-CoV-2, the virus that causes COVID-19, to survive on inanimate surfaces…
Germination Conditions of Brown Rice and its Effects on Rice Flour in Gluten-Free Bread
Gluten-free products are increasingly popular, however, creating gluten-free foods that offer the same taste, texture and appearance as baked goods with gluten is challenging. Gluten-free baked goods tend to be harder, denser and …
Parboiling with Reduced Water Improves Nutrient Content of Rice
Rice is a staple food for billions of people around the world. However, people relying on rice as their main source of energy are most likely to suffer from nutrient deficiencies such as iron and calcium. Additionally, potassium deficiencies are of concern….
Researcher Identifies Gut Microbiota Signatures of Healthy Aging
People are living longer, but suffer from many chronic diseases. Much research has tried to understand the genetic contributions to longer and healthier human life, but little progress has been made. Dr. Jiangchao Zhao has investigated a new link between the gut…
Portable Biosensors Provide In-Field Screening for Pathogenic Bacteria
Food contaminated by pathogenic microorganisms is estimated to cause 76 million illnesses, 325,000 serious illnesses resulting in hospitalization, and 5,000 deaths in the U.S. each year. USDA/ERS estimates the medical costs and productivity losses associated…
Bake-Only Starch Coatings as Alternative to Deep Frying
People love fried foods for its flavor, color, and texture. The high oil content, however, diminishes the nutritional value of the food. Finding a way to use baking as a way to replicate what’s delicious about fried foods while reducing fat calories is what Ya-Jane Wang has been researching…
Morning Protein Can Help Cut Obesity in Kids
According to the Centers for Disease Control and Prevention, one in five children in the U.S. has obesity. Food Science researcher Jamie Baum wanted to see what difference adding protein to breakfast might make. Baum’s study found that both normal weight and overweight…
Researcher Tackles Problem of Toughness in White Meat Chicken
As the popularity of white meat chicken has risen, so have instances of tough, flaky and hard filets known as “woody” breast meat. Why that happens and how to detect and process the meat is a puzzle Casey Owens is working to solve. The woodiness…