A new study has shown how food processing changes dietary fiber structure and so affects the nutritional value of food.
Plants & Animals
Mar 22, 2021
1
149
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
1
0
We are all aware of the health benefits of "dietary fibre". But what is dietary fiber and how do we metabolise it?
Cell & Microbiology
Jan 19, 2014
0
0
Food scientists at the National University of Singapore (NUS) have given okara – the residue from the production of soy milk and tofu that is usually discarded – a new lease on life by turning it into a refreshing drink ...
Other
Aug 27, 2018
0
7
Organised cellulose fibres allow plants to grow, support themselves and store fixed carbon from the atmosphere. Wood and dietary fibre is largely made of cellulose, and coal is derived from cellulose synthesised millions ...
Plants & Animals
Feb 6, 2020
0
111
University of Adelaide researchers are working with colleagues in Italy to produce better quality pasta that also adds greater value to human health.
Biotechnology
Aug 29, 2012
0
0
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
1
0
Every year, the food industry generates substantial amounts of side streams, such as cereal brans. Instead of using them for food, they are primarily utilized as feed or in energy production.
Plants & Animals
Mar 10, 2021
0
3
