The Royal Society of Chemistry, together with the British Cheese Board, has today announced the formula for making the perfect slice of cheese on toast.
Other
Aug 19, 2013
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The advanced online publication version of Nature today presents two manuscripts that provide an unprecedented glimpse into the adaptation and domestication of wheat. These achievements are the results of joint efforts led ...
Biotechnology
Mar 26, 2013
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During the processing of fruit and vegetables one third is discarded as 'waste'. The waste or by-product can be described as the core, pips and peel of the fruit or vegetable. This waste can be costly for the manufacturer ...
Other
Mar 11, 2013
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University of Alberta researchers have found a way to replace artificial preservatives in bread, making it tastier.
Cell & Microbiology
Feb 25, 2013
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Sourdough bread resists mold, unlike conventionally leavened bread. Now Michael Gaenzle and colleagues of the University of Alberta, Edmonton, show why. During sourdough production, bacteria convert the linoleic acid in bread ...
Cell & Microbiology
Feb 21, 2013
0
1
The key to giving whole wheat bread a more appetizing aroma and taste may lie in controlling the amounts of a single chemical compound that appears in the bread, which nutritionists regard as more healthful than its refined ...
Biochemistry
Jan 9, 2013
3
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A Texas company could have the answer to some consumers' unwelcome discovery that just-purchased loaves contain mold.
Other
Jan 8, 2013
16
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Bread wheat (Triticum aestivum) is one of the "big three" globally important crops, accounting for 20% of the calories consumed by people. Fully 35% of the world's 7 billion people depend on this staple crop for survival. ...
Biotechnology
Nov 28, 2012
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1
Humans ate sourdough bread in ancient times and it's remained a traditional part of the diets in some countries and regions. Now Baltic scientists have reinvented this centuries-old technique for the needs of the food industry ...
Other
Dec 5, 2011
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Any way you slice it, bread that contains critical nutrients could help combat severe malnutrition in impoverished regions. That is the goal of a group of Johns Hopkins University undergraduate students who are using synthetic ...
Biotechnology
Oct 25, 2011
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