Enhancing Safe, Resilient Food Systems and Human Nutrition
Using 3D Printers and Nanotechnology to Give Nutrition a Boost
Research Highlights -Enhancing Safe, Resilient Food Systems and Human NutritionOur bodies have trouble absorbing bioactive compounds, naturally occurring chemicals found in foods that carry potential health benefits. Arkansas researchers are using advanced...
Novel Drive-In Sensory Test Booth has Implications Outside Pandemic Conditions
< Enhancing Safe, Resilient Food Systems and Human Nutrition Han-Seok Seo Associate Professor of Sensory Science, Food Science Contact Han-Seok SeoThe Problem The pandemic halted many research projects. Those included necessary sensory tests that required panelist...
Research Shows Hardwood Muscadine Propagation is Possible for Modest Breeding Programs
< Enhancing Safe, Resilient Food Systems and Human Nutrition Margaret Worthington Associate Professor, Horticulture Contact Margaret WorthingtonThe Problem With their unique flavor and health benefits, muscadines offer specialty crop growers in Arkansas and across...
Microgreen Pathogen Susceptibility Dependent on Plant Variety, Growing Media
< Enhancing Safe, Resilient Food Systems and Human Nutrition MICROGREENS — One of the microgreen varieties tested was sunflower. Pictured are eight-day-old sunflower microgreens being grown on a biostrate grow mat — a soilless substrate. (U of A System Division of...
On-Farm Rice Drying Guidelines Developed by Arkansas Agricultural Experiment Station’s Rice Processing Program
< Enhancing Safe, Resilient Food Systems and Human Nutrition Arkansas rice farmers are adopting technologies that allow more efficient drying of rice on the farm. The Arkansas Agricultural Experiment Station’s Rice Processing Program has taken data collected since...
SARS-CoV-2 Surrogate Virus Can Persist on Surfaces for 7 Days
< Enhancing Safe, Resilient Food Systems and Human Nutrition Kristen Gibson Associate Professor, Food Safety and Microbiology Contact Kristen Gibson The Problem As the world continues to recover from the COVID-19 pandemic, food scientists Kristen...
Ponca Blackberry has Potential to Change the Blackberry Fresh Market
< Enhancing Safe, Resilient Food Systems and Human Nutrition New blackberry achieves pinnacle of flavor John R. Clark Distinguished Professor, Horticulture Department Contact John R. Clark John R. Clark Distinguished Professor, Horticulture Department Contact John...
Germination Conditions of Brown Rice and its Effects on Rice Flour in Gluten-Free Bread
< Enhancing Safe, Resilient Food Systems and Human Nutrition The Problem: 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...
Parboiling with Reduced Water Improves Nutrient Content of Rice
< Enhancing Safe, Resilient Food Systems and Human Nutrition Ya-Jane Wang Professor of Food Science Contact Ya-Jane Wang FacebookTwitter The Problem Rice is a staple food for billions of people around the world. However, micronutrient deficiency disorders...
Researcher Identifies Gut Microbiota Signatures of Healthy Aging
< Enhancing Safe, Resilient Food Systems and Human Nutrition The Problem 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...