Tastier pork comes from pigs that eat the barley left over after making the Japanese liquor shochu. A team of professional brewers and academic farmers state that nutrients in the leftover fermented barley may reduce the ...
Plants & Animals
Jul 21, 2020
1
52
The World Institute of Kimchi (WiKim) has announced its development of a rapid analysis method for quantifying capsaicin (CAP) and dihydrocapsaicin (DHC), which are major pungency components in kimchi, within one minute.
Biochemistry
Jun 15, 2020
0
10
Maybe words such as ethyl butanoate and octalactone sound unfamiliar to most people who drink wine. However, these substances are some of the ones that give this popular drink its own scent. A recent piece of research published ...
Analytical Chemistry
Feb 3, 2020
0
82
In the European Union, hen eggs are labeled with a code starting with numerals 0, 1, 2 or 3, depending on whether the hens are organically produced, free-range, floor-raised or caged, respectively. Now, researchers at the ...
Ecology
Oct 17, 2019
0
3
Kefir is a fermented dairy product that is gradually becoming more and more common on the shelves of Spanish shops and supermarkets. Since it is a milk-based product, made from lactic acid and alcoholic fermentation, it is ...
Biochemistry
Jun 25, 2019
0
3
Scientists at the University of Illinois have developed new hybrids of purple corn containing different combinations of phytochemicals that may fight obesity, inflammation and diabetes, a new study in mice indicates.
Biotechnology
Apr 15, 2019
0
11
Eat your spinach in the form of a smoothie or juice – this is the best way to obtain the antioxidant lutein, according to research from Linköping University, Sweden. High levels of lutein are found in dark green vegetables, ...
Other
Dec 21, 2018
1
20
Nanyang Technological University, Singapore (NTU Singapore) scientists have discovered a plant-based food preservative that is more effective than artificial preservatives. The organic preservative comprises naturally occurring ...
Biochemistry
Aug 17, 2018
0
24
Researchers from the Quadram Institute have developed a new technique to distinguish between superior Arabica coffee and cheaper, lower quality Robusta.
Other
May 16, 2018
0
4
Food scientists from the National University of Singapore (NUS) developed a rapid and highly sensitive screening technique capable of detecting minute amounts of pyrethroids in vegetables, a common type of synthetic pesticide ...
Analytical Chemistry
Feb 20, 2018
0
14
