The Science of Food

Mushrooms - A Good Source of Vitamin D

The Problem... Vitamin D Levels Are Too Low In Millions Of US Children, Latest Analysis Confirms.

ScienceDaily (Oct. 27, 2009) — Millions of children in the United States between the ages of 1 and 11 may suffer from suboptimal levels of vitamin D, according to a large nationally representative study published in the November issue of Pediatrics, accompanied by an editorial.[MORE]

A Solution... Light-zapped mushrooms filled with vitamin D - Bringing 'shrooms out of the dark packs them with sunshine nutrient 

Mushrooms may soon emerge from the dark as an unlikely but significant source of vitamin D, the sunshine vitamin that helps keep bones strong and fights disease. Researchers found that a single serving of white button mushrooms will contain 869 percent the daily value of vitamin D once exposed to just five minutes of UV light after being harvested.[MORE]

Similar to the way that humans absorb sunlight and convert it to vitamin D, mushrooms contain a plant sterol–ergosterol–that converts to vitamin D when exposed to sunlight. Check out the resources below for more information on vitamin D.

The American Mushroom Institute (AMI) has information on Vitamin D and the latest research on increasing the amount in mushrooms here. 

And here's the data from Penn State University...Post-harvest Vitamin D Enrichment of Fresh Mushroom.

Burning issues in food science - Freezer burn!

The scope of the term freezer burn varies widely in both scientific and lay literature. In the narrowest use of the term, freezer burn describes only the loss of moisture (also termed as dehydration or desiccation) from the surface of frozen foods over time during frozen storage, yielding an opaque dehydrated surface. In the broadest use of the term, freezer burn describes both the dehydration and associated degradation in color, texture, and flavor that can occur on the surface of frozen foods, over time during frozen storage. These undesirable quality changes are exemplified by the toughening and discoloration of the surface of meat and poultry products, such as color changes in beef from red to brown and in skinless chicken breasts from pink to tan; the shriveling of the surface of frozen foods, shown in for frozen green beans; and the occurrence of lipid oxidation, which negatively impacts food flavor. Freezer-burned food is safe to consume from a microbial perspective, but is of poor eating quality. If the freezer-burned area is not too extensive, you can simply cut the affected portions off before or after cooking. [MORE]

Food Nanotechnology

The National Nanotechnology Initiative defines nanotechnology as “the understanding and control of matter at dimensions of roughly 1 to 100 nanometers, where unique phenomena enable novel applications.”

The Institute of Food Technologists (IFT) has issued a Scientific Status Summary on potential applications of nanotechnology in the food industry. According to the Summary, nanotechnology as it applies to the food industry, may involve using biological molecules to detect food pathogens and other contaminants, to track food products, to develop controlled-release delivery of food ingredients such as flavors, antioxidants, and nutraceuticals. [MORE]

Is there a need for more safety information? This from an article in the March 2008 edition of Scientific American - "Do Nanoparticles in Food Pose a Health Risk?"

Also, FDA Readies for More ‘Nanoscale’ Challenges

Breakthrough in salt technology

Two Indian scientists have developed round salt granules. Why is is this a food technology breakthrough? Cubical salt crystals have flat faces that can make pouring difficult.  The new crystals have more sides that allow the crystals to flow freely. Thus anti-caking additives that can cloud solutions are no longer needed [MORE]. 

What is salt? (Salt Institute) Sodium chloride or common salt is the chemical compound NaCl, composed of the elements sodium and chloride. Salt occurs naturally in many parts of the world as the mineral halite and as mixed evaporites in salt lakes [MORE].

Salt (or more correctly sodium) is a problem for some people. What are the technological options for reducing sodium levels in food while still making it taste good?  Experts suggest 1) use salt substitutes, such as potassium chloride, 2) replace salt wtih extracts, nucleotides, and monosodium glutamate, and 3) change the physical form of the salt so that it is more taste bioavailable and therefore less is needed [MORE].

New degree programs produce chef-scientists

  Rapidly changing technology and the demand for tastier, more nutritious and safer foods are driving a new educational trend that many in the food industry predict will result in new flavors and food products that reach consumers faster....Culinology [MORE]. 

Members of the The Research Chefs Association are the pioneers of the discipline of Culinology - the blending of culinary arts and the science of food.