Enjoying a glass of juice, tucking into a hearty piece of meat or having a plate of cut fruit may be part of the diet that many do not give much thought to. However, could these common food items be more nutritious or sustainable? ...
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May 4, 2021
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Soaking "sprouted" foods in cold water, rather than the more common practice of soaking at ambient temperature, lowers the risk of salmonella growth on these increasingly popular healthy snack foods, according to an Oregon ...
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May 4, 2021
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NUS food scientists have demonstrated that finely ground wheat bran can be added to Asian wheat noodles by up to 20% without compromising organoleptic acceptance. This can be an effective approach to promote higher dietary ...
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May 3, 2021
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People might once have considered oxygen a human right. But the pandemic has revealed that access to oxygen—in a pure form, for medical use—is a luxury in most low and middle-income countries.
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May 3, 2021
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Researchers at the National Food Institute, Technical University of Denmark, have generated a lactic acid bacterium that efficiently secretes a food-grade preservative when grown on dairy waste.
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Apr 27, 2021
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California produces nearly 4 million tons of world-class wine each year, but with that comes thousands of tons of residue like grape skins, seeds, stems and pulp. What if scientists could harness that viticultural waste to ...
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Apr 23, 2021
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Catalytic converters cut down on toxic car emissions, and, according to the U.S. Environmental Protection Agency, they're one of the greatest environmental inventions of all time.
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Apr 22, 2021
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Musty, moldy, smoky or horse dung-like smelling cocoa is not suitable for chocolate production. As part of a larger research project, a team of scientists led by Martin Steinhaus from the Leibniz Institute for Food Systems ...
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Apr 20, 2021
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American artisan cheese has become increasingly popular over the past few decades. Understanding spoilage concerns and the financial consequences of defects can improve quality, profitability, and sustainability in the American ...
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Apr 20, 2021
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Skoltech Ph.D. Dima Smirnov and his colleagues from St. Petersburg, Alexander Saichenko, Vladimir Dvortsov, Mikhail Tkachenko, and Maxim Kukolev developed a cryogenic cooling technology and combined it with a cryogenic grinding ...
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Apr 14, 2021
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