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
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
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
UK research collaboration develops a new bioinformatics pipeline that enables automated primer design for multiple genome species, significantly reducing turnaround time.
Biotechnology
Apr 16, 2015
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26
Through a combination of high-throughput sequencing, high performance computing, and genetic mapping, DOE JGI researchers have derived a sequence assembly for the highly repetitive plant genome of bread wheat (Triticum aestivum).
Biotechnology
Apr 16, 2015
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10
After years of research efforts worldwide, researchers have finally identified a draft sequence of the bread wheat genome - an accomplishment that will lead to more robust and better wheat varieties in the years ahead.
Biotechnology
Jan 27, 2015
0
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