German Institute of Human Nutrition

Type: Organization
Name: German Institute of Human Nutrition
First reported Aug 24 2014 - Updated Aug 24 2014 - 1 reports

Flavour Development, Analysis and Perception in Food and Beverages. Woodhead Publishing Series in Food Science, Technology and Nutrition

Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour ... [Published Research and Markets - Aug 24 2014]
First reported Aug 14 2014 - Updated Aug 14 2014 - 1 reports

PhD student (f/m) Gastrointestinal Microbiology

The German Institute of Human Nutrition Potsdam-Rehbruecke , a memberof the Leibniz association, invites applications for a position asThe position is available in the department Gastrointestinal Microbiology as soonas possible. Tasks: Characterization ... [Published - Aug 14 2014]
First reported Aug 04 2014 - Updated Aug 04 2014 - 1 reports

Diabetes: A duo helps better

PUBLIC RELEASE DATE: 4-Aug-2014Various active substances in oral antidiabetic agents are frequently combined in the treatment of diabetes in order to achieve an effective reduction in the blood sugar. A new, very promising approach combines the substances ... [Published EurekAlert! - Aug 04 2014]
First reported Jul 31 2014 - Updated Jul 31 2014 - 1 reports

Hope for the overweight

PUBLIC RELEASE DATE: 31-Jul-2014White, brown and beige adipocytes, or fat cells, are inherently different. Each of these cell types has different functions and each plays its own role in metabolism. In the human body, white adipose tissue is by far the ... [Published EurekAlert! - Jul 31 2014]
First reported Jun 20 2014 - Updated Jun 20 2014 - 1 reports

Food with flair

_ The old adage that we eat with our eyes appears to be correct, according to research that suggests diners rate an artistically arranged meal as more tasty – and are prepared to pay more for it.The team at Oxford University tested the idea by gauging ... [Published - Jun 20 2014]


...mice, the double therapy produced an improvement in the long-term blood sugar level HbA1c within only two weeks," reports first author Neschen. "The duo consequently constitutes an effective treatment strategy for type 2 diabetes while also producing minimal side effects" adds Hrabě de Angelis
...the consequences of excessive caloric intake and storage, modern medicine is seeking new ways to enhance energy expenditure to reduce body weight. "Because of its function as the body's thermal power station, brown adipose tissue has the ability to burn large quantities of energy that otherwise would be stored in white adipose tissue as fat" says first author Siegfried Ussar...
"A number of chefs now are realising that they are being judged by how their foods photograph – be it in the fancy cookbooks [or], more often than not, when diners instagram their friends" explains Professor Charles Spence, experimental psychologist at the University of Oxford and a co-author of the study

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Flavour Development, Analysis and Perception in... [Published Research and Markets - Aug 24 2014]
PhD student (f/m) Gastrointestinal Microbiology [Published - Aug 14 2014]
Diabetes: A duo helps better [Published EurekAlert! - Aug 04 2014]
Hope for the overweight [Published EurekAlert! - Jul 31 2014]
Food with flair [Published - Jun 20 2014]
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