According to a well-known proverb “one apple a day keeps the doctor away“, suggesting that the healthy components which occur in fruits and vegetables can prevent diet-related diseases. Unfortunately, fresh fruits and vegetables are not always available and frozen food is not really handy either. What is less complicated, however, is dried food. During the past two years scientists from the Friedrich-Schiller-Universität Jena and the Technische Universität Dresden/Germany as well as the Zittauer Fruchtveredlungs GmbH (ZIFRU) have been successfully testing how dried food can be processed so gently as to preserve as many vitamins and secondary plant compounds as possible.
Examining various processing conditions, the researchers noticed that the food not only kept its valuable substances after drying but it also showed other attractive characteristics such as a crispy texture, stable colour and puffed structure. Moreover, the scientists found that the method which was tested for strawberries can be transferred to other kinds of berries, apples and vegetables, too. Therefore, the vacuum microwave puffing technology could soon stand as a new synonym of food preservation.
The Jena university carried out a complementary study, examining the impact of both frozen strawberries and strawberries dried using the innovative vacuum microwave puffing technolgy on the human body. In both cases the anti-oxidative capacity in the blood increased and the immune system was strengthened, which can be explained by the amount of vitamins contained in the strawberries. After two years of research an impressing comparison was finally drawn: 2 ounces dried strawberries deliver as many nutritionally valuable substances as 12 ounces frozen srawberries. In other words, two handfuls of dried strawberries are the same as two packages of frozen ones.
Prof Harald Rohm | alfa
Study tracks inner workings of the brain with new biosensor
16.08.2018 | Rheinische Friedrich-Wilhelms-Universität Bonn
Foods of the future
15.08.2018 | Georg-August-Universität Göttingen
There are currently great hopes for solid-state batteries. They contain no liquid parts that could leak or catch fire. For this reason, they do not require cooling and are considered to be much safer, more reliable, and longer lasting than traditional lithium-ion batteries. Jülich scientists have now introduced a new concept that allows currents up to ten times greater during charging and discharging than previously described in the literature. The improvement was achieved by a “clever” choice of materials with a focus on consistently good compatibility. All components were made from phosphate compounds, which are well matched both chemically and mechanically.
The low current is considered one of the biggest hurdles in the development of solid-state batteries. It is the reason why the batteries take a relatively long...
New design tool automatically creates nanostructure 3D-print templates for user-given colors
Scientists present work at prestigious SIGGRAPH conference
Most of the objects we see are colored by pigments, but using pigments has disadvantages: such colors can fade, industrial pigments are often toxic, and...
Scientists at the University of California, Los Angeles present new research on a curious cosmic phenomenon known as "whistlers" -- very low frequency packets...
Scientists develop first tool to use machine learning methods to compute flow around interactively designable 3D objects. Tool will be presented at this year’s prestigious SIGGRAPH conference.
When engineers or designers want to test the aerodynamic properties of the newly designed shape of a car, airplane, or other object, they would normally model...
Researchers from TU Graz and their industry partners have unveiled a world first: the prototype of a robot-controlled, high-speed combined charging system (CCS) for electric vehicles that enables series charging of cars in various parking positions.
Global demand for electric vehicles is forecast to rise sharply: by 2025, the number of new vehicle registrations is expected to reach 25 million per year....
17.08.2018 | Event News
08.08.2018 | Event News
27.07.2018 | Event News
20.08.2018 | Information Technology
20.08.2018 | Life Sciences
20.08.2018 | Information Technology