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
Beans are a versatile, inexpensive staple that can boost essential nutrients in a diet, especially for people in low-resource areas where food options are limited. To get the most out of these legumes, new research suggests ...
Other
Nov 16, 2016
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5
Chocoholics around the globe have been aware for the last few years that their favourite sweet treat is under threat. Researchers at Bangor University may have come up with an answer that could help find a solution to the ...
Other
Sep 2, 2016
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1
Humans have put yeast to work for thousands of years to make bread, beer, and wine. Wild strains of yeast are also found in the natural fermentations that are essential for chocolate and coffee production. But, as new genetic ...
Biotechnology
Mar 24, 2016
0
20
Imagine a dinner party somewhere in Italy to which, as it turns out, my dad has been invited. On the menu tonight is a sliced tomato, basil and mozzarella salad, pasta with a creamy mushroom sauce topped with parmesan cheese, ...
Other
Mar 11, 2016
0
19
Two decades ago, Brandeis biophysicist Dan Perlman '68 and nutritionist K.C. Hayes developed the "healthy fats" blend in the Smart Balance buttery spread. Perlman has now come up with a new invention – the parbaked coffee ...
Other
Jan 8, 2016
0
26
Nitrogen fixation is one of the best examples of cooperation in nature. Soil microbes - naturally occurring bacteria in the soil - work with plants to pull nitrogen from the air. They turn the nitrogen into a form the plant ...
Environment
Jan 6, 2016
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8
Researchers of Leuven University and VIB in Belgium have shown that the yeasts used to ferment cocoa during chocolate production can modify the aroma of the resulting chocolate.
Biotechnology
Dec 3, 2015
0
9
A team of Belgian researchers has shown that the yeasts used to ferment cocoa during chocolate production can modify the aroma of the resulting chocolate. "This makes it possible to create a whole range of boutique chocolates ...
Cell & Microbiology
Nov 20, 2015
0
44
The explosion in worldwide coffee consumption in the past two decades has generally not benefitted farmers of coffee beans in poorer nations along the equator.
Ecology
Aug 23, 2015
0
47
