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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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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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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(Phys.org)—Batches of wine that get "stuck" or slowed during the fermentation process pose a big problem for winemakers, costing them time, money and a lot of ruined batches.
Biochemistry
Sep 12, 2012
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In evaluating the bioactive compounds of Illinois blueberry and blackberry wines, University of Illinois scientists have found compounds that inhibit enzymes responsible for carbohydrate absorption and assimilation. And that ...
Biochemistry
Aug 20, 2012
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Sewage sludge, wastewater and liquid manure are valuable sources of fertilizer for food production. Fraunhofer researchers have now developed a chemical-free, eco-friendly process that enables the recovered salts to be converted ...
Engineering
Aug 3, 2012
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More than 192 million tonnes of fruit and vegetable waste is produced in Europe every year. The continued use of oil as a raw material is a serious obstacle in the way of sustainable industrial development, since it is harmful ...
Materials Science
Jan 12, 2012
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In 1925, Henry Ford observed that fuel is present in all vegetative matter that can be fermented and predicted that Americans would some day grow their own fuel. Last year, global biofuel production reached 28 billion US ...
Biotechnology
Nov 16, 2011
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Researchers from Delft University of Technology in the Netherlands have succeeded in making a significant leap forward in the production of biochemicals and biofuels from waste wood. They discovered that the bacterium Cupriavidus ...
Biochemistry
Mar 10, 2010
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Fermented foods are deeply seated in global food culture. Many recipes are highly guarded, passed through generations and shrouded in mystery. The microbial communities that make up fermented foods are often diverse, but ...
Cell & Microbiology
Aug 15, 2023
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