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
Anti-cancer compounds in rocket salad leaves have been found to increase during postharvest shelf life, countering the idea that nutritional content decreases during commercial processing.
Other
Apr 24, 2017
0
8
Wolffia globosa, a tiny, rootless duckweed, or water lens, apparently has what it takes to achieve great things.
Other
Jan 11, 2017
0
7
Wheat, one of the most widely consumed grains in the world, contains gluten, a mixture of proteins that can be toxic for people with coeliac disease. A new study that analysed the toxic components of these proteins in various ...
Biotechnology
Dec 13, 2016
0
30
Food scientists at the University of British Columbia have developed a faster and cheaper way to quantify antioxidant levels in chocolate. It's a method they plan to use in new research to help uncover when antioxidant levels ...
Analytical Chemistry
Nov 30, 2016
0
7
A team of food scientists from the National University of Singapore (NUS) has successfully formulated a recipe for making healthier bread by adding a natural plant pigment, called anthocyanin, extracted from black rice. This ...
Other
Feb 25, 2016
0
17
Saffron from Spain is one of the world's most superior varieties, but the majority of this product which is labelled and exported as such originates in other countries. Scientists from the Czech Republic and Spain confirmed ...
Other
Jan 20, 2016
0
24
Researchers from the University of Granada (UGR) have proven that frying in extra virgin olive oil (EVOO) increases the phenolic fraction present in raw vegetables typical in the Mediterranean diet (potato, pumpkin, tomato ...
Other
Jan 20, 2016
0
485
Good news for consumers with a sweet tooth. Cornell food scientists have reduced the sweetener stevia's bitter aftertaste by physical – rather than chemical – means, as noted in the Oct. 14 issue of the journal Food Chemistry.
Other
Nov 11, 2015
0
27
Asian-style steamed bread has a lower glycemic index (GI) than western-style baked bread, A*STAR researchers have found1. This preparation method could be more widely adopted as a useful weapon in the battle against diseases ...
Other
Nov 4, 2015
0
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