Do fruit and vegetables lose vitamins in the fridge? What happens after shopping
Storage can change the nutrient content of fresh produce, but not all nutrients behave alike. A new review explains what actually changes over time.
Valentina Colazzo
Valentina Colazzo è giornalista, SEO specialist e Direttrice Responsabile della testata giornalistica The Cooking Hacks e del supplemento AnteprimaVolantino.it.
Da oltre 15 anni si occupa di editoria digitale, strategie SEO e produzione di contenuti informativi destinati al grande pubblico. Coordina l'attività editoriale delle pubblicazioni del network The Cooking Hacks e supervisiona quotidianamente contenuti dedicati ad alimentazione, salute, cucina, grande distribuzione organizzata, promozioni retail e risparmio per i consumatori.
Nel corso della sua attività ha sviluppato progetti editoriali specializzati nella divulgazione e nell'analisi delle offerte commerciali, delle abitudini di consumo e delle strategie promozionali della distribuzione moderna, con particolare attenzione alla verifica delle fonti e all'affidabilità delle informazioni pubblicate.
Potatoes, onions and avocados: where should you actually store them?
Fridge or pantry? Potatoes, onions and avocados need different storage conditions — and potato advice can even vary by country.
Mould on food, when can you cut it off and when should you throw it away?
Bread, fruit, cheese and jam need different treatment when mould appears. Here is when to discard food and what mould allergy changes.
Freezer burn explained and whether the food is still safe to eat
Freezer burn dries out frozen food but does not automatically make it unsafe. Here is how to recognise it, prevent it and decide what to do.
Does healthy eating lead to more food waste at home? What a new review found
Fresh fruit and vegetables can spoil quickly, but a new systematic review finds that healthy eating does not automatically mean producing more food waste.
Should you refrigerate or wash eggs? UK and US rules explained
Should eggs go in the fridge, and should you wash them first? The answer depends partly on where you live because eggs reach UK and US shoppers differently.
Plastic oven bags under heat: what a new study found and what it does not prove
A new study found that some plastic oven bags released more material as temperatures rose. But a toxicity result in an aquatic organism is not evidence that oven bags harm people.
Can cooking skills help reduce food waste? What the evidence shows
Cooking skills go beyond following recipes. Meal planning, food storage and using leftovers may help households waste less, although the evidence does not prove a simple cause-and-effect relationship.
Vegetable stems and leaves: are they really waste? What a new study found
Vegetable stems and leaves are often discarded. A study generated more than 200 ideas for turning certain edible parts into new foods.
Can near-freezing storage preserve fruit quality and aroma? What a new study found
A study on an apricot–plum hybrid found better quality and aroma at −1°C (30°F), but it does not change guidance for home refrigerators.
Smart food packaging: how packages could tell us when food is changing
Color-changing labels, freshness sensors and packages that communicate with smartphones are moving food packaging beyond passive protection. A new scientific review looks at what these technologies can do — and how far they still have to go.
How cooking changes eggplant when it is boiled, steamed or fried
Boiling, steaming and frying can make the same eggplant taste and feel surprisingly different. A new study compared four cooking methods and found that sensory changes do not always match measurable changes in polyphenols or soluble solids.