A team of food scientists from the National University of Singapore (NUS) has successfully formulated a recipe for making healthier bread by adding a natural plant pigment, called anthocyanin, extracted from black rice. This ...
Other
Feb 25, 2016
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17
Wheat yields could be significantly increased thanks to varieties with a superior form of a common enzyme, according to new research.
Biotechnology
Jan 28, 2016
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14
The International Wheat Genome Sequencing Consortium (IWGSC) announced today the production of a whole genome assembly of bread wheat, the most widely grown cereal in the world, significantly accelerating global research ...
Biotechnology
Jan 6, 2016
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13
The German Federal Ministry of Food and Agriculture announced today that it would award 1.5 million Euros to a project aimed at providing a reference sequence for two wheat chromosomes, part of the international effort to ...
Biotechnology
Dec 2, 2015
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8
The International Wheat Genome Sequencing Consortium (IWGSC) announced today that it has started a new project to speed up gene discovery in bread wheat. It will provide plant breeders around the world with essential resources ...
Biotechnology
Nov 5, 2015
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19
Asian-style steamed bread has a lower glycemic index (GI) than western-style baked bread, A*STAR researchers have found1. This preparation method could be more widely adopted as a useful weapon in the battle against diseases ...
Other
Nov 4, 2015
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42
Kansas State University wheat scientists have completed the first study of a chromosome in a tertiary gene pool and have called it a breakthrough in exploring wheat wild relatives for future crop improvement.
Biotechnology
Oct 6, 2015
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9
Wheat farmers have reason to celebrate, as the Canadian Triticum Applied Genomics (CTAG2) project is about to step up its contribution to the global effort to decipher the wheat genome, led by the International Wheat Genome ...
Biotechnology
Sep 29, 2015
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46
Three food science researchers at the University of Alberta have discovered how to reduce salt in bread by half without compromising its taste or texture.
Other
Aug 17, 2015
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63
A new, high-quality rice flour could help towards aiding global food poverty. "This rice flour serves not only as an alternative to wheat flour for those with wheat intolerance, but could also help to overcome the global ...
Biotechnology
Jun 29, 2015
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16
