New species of truffle found in Finland
Tomatoes with extra vitamin C via LED lamps
(Phys.org) —Tomatoes can contain more vitamin C if they are exposed to extra light from LED lamps while growing on the plant. This has been proven by research by Wageningen UR Greenhouse Horticulture in ...
May 09, 2013
5 / 5 (1)
0
High-nutrition and disease-resistant purple and yellow-fleshed potato clones obtained
The Basque Institute for Agricultural Research and Development, Neiker-Tecnalia, has created four new potato clones which are characterised by their high antioxidant content, their good production both in ...
Apr 24, 2013
not rated yet
0
Verifying that sorghum is a new safe grain for people with celiac disease
Strong new biochemical evidence exists showing that the cereal grain sorghum is a safe food for people with celiac disease, who must avoid wheat and certain other grains, scientists are reporting. Their study, ...
Apr 03, 2013
1 / 5 (1)
0
Enhancing yogurt with healthful fiber from oats
Adding about one-quarter teaspoon of a fiber-rich component of oats boosts the nutritional value of low-fat yogurt without noticeably affecting the taste or texture of this increasingly popular dairy food.
Mar 26, 2013
5 / 5 (1)
0
'Fat worms' inch scientists toward better biofuel production
Fat worms confirm that researchers from Michigan State University have successfully engineered a plant with oily leaves—a feat that could enhance biofuel production as well as lead to improved animal feeds.
Feb 26, 2013
not rated yet
0
|
Using lysine estimates to detect heat damage in DDGS
Distillers dried grains with solubles (DDGS) are a good source of energy and protein in swine diets. However, they can be damaged by excessive heat during processing, compromising their nutritional value. University of Illinois ...
Jan 14, 2013
not rated yet
0
Poorer quality wheat when carbon dioxide levels in the air rise
Rising levels of atmospheric carbon dioxide have a negative impact on the protein content of wheat grain and thus its nutritional quality. This is the finding of researchers at the University of Gothenburg, Sweden, in a recently ...
Dec 11, 2012
5 / 5 (3)
1
Fruit fly's 'sweet tooth' short-lived, research finds
While flies initially prefer food with a sweet flavor, they quickly learn to opt for less sweet food sources that offer more calories and nutritional value, according to new research by University of British ...
Oct 16, 2012
5 / 5 (1)
0
|
Cost-efficient method developed for maximizing benefits from wine waste
African fruit 'brightest' thing in nature but does not use pigment to create its extraordinary colour
(Phys.org)—The 'brightest' thing in nature, the Pollia condensata fruit, does not get its blue colour from pigment but instead uses structural colour – a method of reflecting light of particular wavelengths- ...
Sep 10, 2012
4.6 / 5 (28)
29
Chinese dust cloud 'improves smelly Japanese dish'
Natto, the Japanese breakfast dish of fermented soybeans, has a smell likened to sweaty feet but researchers have come up with an unlikely way of making it less whiffy—using bacteria from Chinese dust clouds.
Sep 04, 2012
5 / 5 (1)
0
Drink made from berry wine may provide tasty drug for diabetes
In evaluating the bioactive compounds of Illinois blueberry and blackberry wines, University of Illinois scientists have found compounds that inhibit enzymes responsible for carbohydrate absorption and assimilation. And that ...
Aug 20, 2012
5 / 5 (2)
0
Augmented reality makes shopping more personal
While in-store shopping accounts for 92 percent of retail volume, consumers are expecting the same levels of personalization and customization that they do when they shop online; 58 percent of consumers want ...
Jul 03, 2012
not rated yet
0
