More than 18 million adults and children in the United States suffer from dysphagia (swallowing disorder). A host of very different medical conditions can lead to dysphagia, including Alzheimer’s di...
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Saccharomyces cerevisiae, Torulaspora delbrueckii and Hanseniaspora uvarum yeast strains have long been associated with industrial and natural fermentation processes, including beer and wine productio...
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The mucosal layer of the gastrointestinal (GI) tract acts as a physical and chemical barrier against food, environmental antigens and resident bacteria. Many factors interact and affect the barrier, i...
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Beer can be divided into two broad categories: ales and lagers. Ales have been brewed for thousands of years. They are warm fermented (up to 80° F) for as little as three weeks using top-fermenting y...
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Many of the documented health-promoting properties of Allium vegetables such as onion, garlic or chive have been ascribed to the organosulfur compounds unique to these species.  These organosulfur co...
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Bitterness and off-flavors often develop in cheese during the aging process. One method of reducing bitterness is to add Lactobacillus helveticus to the cheese; however, this step makes cheese more ex...
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Beta-casein, a normal component of milk, is a potent emulsifier suitable for use in a variety of food products. Although reducing the concentration of beta-casein in milk prior to cheese making improv...
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Increased calcium intake is recommended for pregnant women, senior citizens and adolescents.
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Phenylketonuria (PKU) is a genetic disorder in which an individual lacks the enzyme phenylalanine hydroxylase (PAH) that converts the amino acid phenylalanine into tyrosine.  If left untreated, the b...
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Beets are generally available in two colors: red and golden. Beet color is determined by a class of antioxidant pigments known as betalains, which consists of red-violet betacyanins and yellow betaxan...
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Beets are generally available in two colors: red and golden. Beet color is determined by a class of antioxidant pigments known as betalains, which consists of red-violet betacyanins and yellow betaxan...
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Whey, a liquid by-product of the cheese industry, has enormous potential as a source of food protein as well as pharmacological, immunological, antibacterial and bioactive agents. A significant portio...
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