I am constantly amazed at the breadth and depth of food science research. This is amply illustrated by the studies in this issue of the journal. Although I have just selected a few studies for this column, each of the studies in this issue contained findings worthy of being highlighted. Particularly noteworthy is the study exploring the potential nanoscale in vitro toxicity of titanium dioxide and silicon dioxide, ingredients that have been used in the foods as coloring and an-ticaking agents. The researchers' preliminary results demonstrated that the nanoscale particles of these ingredients had adverse effects on human mesenchymal stem cells. The researchers indicate that more research is needed to fully explore the toxicity of these nanoscale particles. The results also indicate the importance of evaluating food ingredients while considering particle size of nan-otechnology based products. Other studies in the this issue explored meat quality consumer preference, modifying soy isolate functionality, lactic acid bacteria in water buffalo mozzarella cheese, making better fries, preventing oxidation in soybean oil, and identifying where Pomelos originate.
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