The most detailed study to date of the microbes in cheese was published today in Nature Food by a team of researchers at Teagasc and APC Microbiome Ireland SFI Research Center, led by Professor Paul Cotter. For this study, ...
Cell & Microbiology
Aug 14, 2020
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26
Vitamin B12 is an essential micronutrient that is needed for functions such as maintaining the nervous system and forming blood cells. However, B12 is mainly found in food of animal origin. Those who consume only small amounts ...
Other
Aug 4, 2020
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292
Scientists at Nanyang Technological University, Singapore (NTU Singapore) have developed a green way to create chitin, by using two forms of food waste—prawn shells and discarded fruit—and fermenting them.
Materials Science
May 8, 2020
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1013
Fermented sausages can vary in taste quality depending on whether the fermentations begin "spontaneously", or using a commercial starter culture. A team of Italian investigators found that commercial starter culture produced ...
Cell & Microbiology
Dec 1, 2017
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7
The personalized collections of microorganisms and molecules found in, on and around us—known as our microbiome and metabolome, respectively—are increasingly recognized for their influences on everything from allergies ...
Cell & Microbiology
Apr 26, 2016
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7
The world's most expensive coffee can cost $80 a cup, and scientists now are reporting development of the first way to verify authenticity of this crème de la crème, the beans of which come from the feces of a Southeast ...
Other
Aug 21, 2013
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1
Food researchers are looking for new ways to reduce the sugar, fat or salt content in ready-made meals without using additives. But will consumers accept this new type of food?
Other
Jul 31, 2013
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0
Is it possible to increase the energy efficiency of brewing? Researchers from the Technische Universität München believe they have found a way to do just that. They have developed a fermentation process that takes place ...
Biotechnology
May 28, 2013
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0
(Phys.org)—The humble soybean could become an inexpensive new source of a widely used chemical for plastics, textiles, drugs, solvents and as a food additive.
Materials Science
Dec 19, 2012
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0
Crafting high-quality artisanal cheese is not complicated, but it's also not easy. Basically, heat a lot of milk, add bacterial cultures and enzymes to thicken it into a curd, drain it, salt it, and let it ferment and age. ...
Other
Dec 17, 2012
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