A study published in the Journal of Food Science examines the degradation rate of rebaudioside A in water, phosphate buffer, and citrate buffer when exposed to ultraviolet (UV) light. IFT … Continue Reading →
A study published in the International Journal of Food Science & Technology shows that the probiotic Bacillus coagulans MTCC 5856 may be stable in functional foods during processing and storage. … Continue Reading →
A system designed by U.S. Dept. of Agriculture (USDA) scientists to predict superior beef tenderness is just as effective at predicting tenderness in pork and color stability in other meat. … Continue Reading →
