Fermented foods like kimchi have been an integral part of Korean cuisine for thousands of years. Since ancient times, Korean chefs have used onggi—traditional handmade clay jars—to ferment kimchi. Today, most kimchi is ...
Analytical Chemistry
Apr 12, 2023
1
475
Researchers have succeeded for the first time in adding a highly purified form of curcumin to yogurt in a way that ensures it remains dissolved in the dairy product and preserves it, while tasting good.
Cell & Microbiology
Apr 3, 2023
0
38
A simple two-step process that could be scaled for use in the home kitchen has the potential to dramatically cut food waste, KAUST researchers have shown.
Cell & Microbiology
Feb 21, 2023
0
16
In a study published in Analytical Methods, a research group led by Li Bei from the Changchun Institute of Optics, Fine Mechanics and Physics (CIOMP) of the Chinese Academy of Sciences (CAS) proposed the rapid detection of ...
Biochemistry
Jan 13, 2023
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19
Photosynthesis is a valuable natural system for sequestering carbon dioxide. However, simply forming biomass does not fully exploit this system. A Chinese team of researchers, whose study is published in the journal Angewandte ...
Biochemistry
Dec 9, 2022
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39
During the COVID-19 pandemic, the world has become aware of the value of using sewage analyses to monitor disease development in an area. However, at DTU National Food Institute, a group of researchers has been using sewage ...
Biotechnology
Dec 1, 2022
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37
Researchers from the Università Cattolica at Piacenza, have developed a new fertilizer from food chain waste, specifically from the waste of the productions of lactic acid bacteria that currently have to be eliminated through ...
Biotechnology
Nov 18, 2022
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16
New research shows that the flavoring of various soft cheeses is due in part to the bacteria that colonize them during the ripening process. The research is published in Microbiology Spectrum.
Cell & Microbiology
Nov 16, 2022
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56
It's no secret that whipped cream is composed of 38% saturated fat, making it a not so fluffy caloric and climate issue as well. Therefore, a group of researchers at the University of Copenhagen's Department of Food Science ...
Cell & Microbiology
Oct 28, 2022
0
31
Researchers at DTU have developed a yogurt bacterium, which can cleave lactose in a cost-effective and sustainable manner. This makes it possible to create natural sweetness in yogurt with less added sugar.
Biochemistry
Sep 15, 2022
0
59
