BBSRC funded UK research institute, Rothamsted Research, has been granted permission by Defra to run a series of field trials of wheat that has been genome edited.
Molecular & Computational biology
Sep 13, 2021
0
27
Researchers say the high salt content of whey—the watery part of milk left behind after cheesemaking—helps make it one of the most polluting byproducts in the food processing industry. In a new study, chemists demonstrate ...
Materials Science
Sep 2, 2021
0
309
The unused parts of fruits and vegetables such as pulp after juicing often contain more phytochemicals with bioregulatory functions than the used parts but are regularly discarded. Since food functionality research is conducted ...
Other
Aug 5, 2021
0
91
The discovery of antibiotics was a huge breakthrough in medicine, which helped save countless lives. Unfortunately, their widespread use has led to the rapid evolution of highly resistant bacterial strains, which threaten ...
Biochemistry
Jul 27, 2021
0
24
Asian seabass (Lates calcarifer) is one of the most commonly consumed food fish by Singaporeans. Seabass is loved by many consumers because of its high protein, low fat and ideal fatty acids composition. However, seabass ...
Biochemistry
Jun 28, 2021
0
13
Québec produces more strawberries than any other Canadian province. Strawberries are delicate and difficult to keep fresh. In response to this challenge, Monique Lacroix, a professor at at the Institut national de la recherche ...
Other
Jun 16, 2021
0
2
A traditional Vietnamese meat snack could hold the key to developing a safe and natural food preservative, addressing the twin global problems of food waste and food-borne illnesses.
Biochemistry
Jun 7, 2021
1
916
From city centres to rural fields, human activity has decimated populations of France's most common bird species, scientists warned on Monday, citing data collected over 30 years by volunteer ornithologists.
Ecology
May 31, 2021
0
17
Close to 1 percent of the worldwide population suffers from coeliac disease, a complex and autoimmune disorder caused by ingesting gluten and for which there is no treatment beyond removing it from the person's diet. In Spain, ...
Biochemistry
May 26, 2021
0
10
NUS food scientists have demonstrated that finely ground wheat bran can be added to Asian wheat noodles by up to 20% without compromising organoleptic acceptance. This can be an effective approach to promote higher dietary ...
Other
May 3, 2021
0
44
