One undergraduate student and two high school students affiliated with the lab of Tracy Anthony, associate professor in the Department of Nutritional Sciences, won prestigious research awards for their investigative and laboratory work during the summer of 2013. [Read more...]
Cooking for guests, when you’re not used to it, can be hard on the nerves. It’s often the stress that is the sole cause of things going wrong – from the jangly clanging of heavy metal utensils dropped on the floor, to kitchen accidents with burned arms, sticking plasters, and so-so food often the end result. As if reducing you to a clumsy fool isn’t enough, anxiety can also distort your perception of taste (which, to be clear, you do with your tongue) and smell (which dominates flavour discernment)…In June this year, a study by Paul Breslin of Rutgers University looking into the role of mood in taste found that taste sensitivity in his more anxious or depressive subjects (none of them were at the more acute "clinical" end of the scale) was especially dulled against fat.
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On Nov 4, the New Jersey Institute for Food, Nutrition, and Health (IFNH) hosted the first event in its series, Food and the Human Experience, at the Red Lion Cafe, Rutgers Student Center. The event, held in collaboration with the Rutgers Center for Digital Filmmaking at Mason Gross School of the Arts and the New Jersey Council for the Humanities, attracted over 120 people from across the state. [Read more...]
The Rutgers Cooperative Extension of Union County offers the following food safety tips for holiday cooking: Thaw frozen turkeys in the refrigerator (3-4 days for a 15 lb. turkey)…
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Ten worldwide experts in cranberry and health research contributed to the article, including scientists and medical experts from Tufts University, Pennsylvania State University, Boston University, Rutgers University, French National Institute for Agricultural Research, University of East Anglia in the United Kingdom and Heinrich-Heine-University in Germany…Based on the totality of the published cranberry research, the authors concluded that the cranberry fruit is truly special because of the A-type proanthocyanidins (a polyphenol from the flavanol family), in contrast to the B-type proanthocyanidins present in most other types of berries and fruit.
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