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
Olive oil classification is currently very costly and slow. In order to categorize oil into extra virgin (EVOO), virgin (VOO) and lampante olive oil (LOO), an offical method is used, consisting of a physicochemical analysis ...
Analytical Chemistry
May 16, 2019
0
4
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
Manipulating the temperature and the length of time under which cocoa beans are roasted can simultaneously preserve and even boost the potency of some bioactive and antioxidant compounds while protecting desired sensory aspects ...
Other
Apr 4, 2018
0
197
More than half of the world's fish and seafood products come from aquaculture. The increasing demand and the simultaneous decline of the natural stocks due to overfishing have led to strong growth of the aquaculture industry ...
Ecology
Mar 28, 2018
0
12
Experts from the University of Seville have published a study showing that reducing the water used to irrigate cherry tomato crops by more than 50% has no effect on nutritional or commercial quality, it also increases the ...
Other
Feb 22, 2018
0
16
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
