Environmentally Friendly Process Developed To Improve Storage Stability Of Probiotics
Probiotic bacteria are rapidly gaining ground as healthy food supplements. However, the production of this “functional food” has its pitfalls: only few probiotic bacterial strains are robust enough to survive conventional production processes. Researchers from Technische Universitaet Muenchen have now developed a particularly gentle method that allows the use of thus far unutilized probiotics…
July 7, 2011 · by · in Nutritional News · Tags: functional-food, gentle-method, ground-as-healthy, muenchen, nutrition / diet, production, robust-enough, technische, the-use, thus-far
Food Bioterrorism Examined For Dissertation By K-State Doctoral Graduate
According to recent news reports, the next venue for a terror threat may involve the use of bio-agents to contaminate the food supplies of U.S. hotels and restaurants. Dave Olds, a December 2010 doctoral graduate in hotel, restaurant, institution management and dietetics from Kansas State University, conducted his dissertation on food security and bioterrorism…
January 6, 2011 · by · in Nutritional News · Tags: 2010-doctoral, dissertation, food, food-security, involve-the-use, kansas-state, may-involve, nutritional counseling, recent-news, the-food, the-use, university
