ARS Food and Nutrition Research Briefs Issued By Kim Kaplan
January 29, 2013 Technology that will allow better evaluation of
pork tenderness and color stability in beef and pork is among
the new nutrition and health findings noted in the latest issue
of the Agricultural Research Service (ARS) Food and Nutrition
Research Briefs (FNRB) and its Spanish-language edition (Informe
de investigaciones de alimentos y nutriciÃ³n). View the English
edition here. The popular online newsletter reports discoveries
from researchers at ARS laboratories nationwide. Among other
findings, the current issue reports that: - Studies have found
that an appreciable part of the flavonols in whole cranberries
is left behind in cranberry pomace—the stems, skins, seeds, and
pulp that are left over when the berries are pressed to make
juice or canned products. - ARS scientists have bred yellow
potatoes with carotenoid levels that are two to three times
higher than those of the popular Yukon Gold potato. - Pairing
conventional antifungal