Grain-free diets are one of the largest growing segments of the pet food market. More and more pet owners are choosing these diets, which are billed as more natural and less likely to cause health problems and allergies. ...
Plants & Animals
Apr 11, 2017
1
7
A team from a Danish food ingredients company has manipulated the metabolic properties of yogurt-producing bacteria to sweeten the yogurt naturally, while reducing sugar in the final product. Similar manipulations have also ...
Cell & Microbiology
Apr 22, 2016
0
6
Imagine a dinner party somewhere in Italy to which, as it turns out, my dad has been invited. On the menu tonight is a sliced tomato, basil and mozzarella salad, pasta with a creamy mushroom sauce topped with parmesan cheese, ...
Other
Mar 11, 2016
0
19
A collaboration led by Shigeyuki Yokoyama of RIKEN and Takashi Kadowaki and Toshimasa Yamauchi of the University of Tokyo has used the SPring-8 synchrotron facility in Harima, Japan to elucidate the structure of two receptors ...
Biochemistry
Apr 8, 2015
0
21
By analysing DNA extracted from the petrous bones of skulls of ancient Europeans, scientists have identified that these peoples remained intolerant to lactose (natural sugar in the milk of mammals) for 5,000 years after they ...
Archaeology
Oct 21, 2014
6
1
Back in the Middle Ages, Central Europeans were already capable of digesting milk, yoghurt and cheese just as well as us today. Researchers at the University of Zurich's Centre for Evolutionary Medicine have discovered that ...
Evolution
Jan 23, 2014
1
0
Ancient DNA from early Iberian farmers shows that the wideheld evolutionary hypothesis of calcium absorption was not the only reason Europeans evolved milk tolerance.
Evolution
Jan 21, 2014
1
0
Researchers at the Universitat Politècnica de València have obtained new products fermented with probiotic bacteria from grains and nuts - what is known as plant-based or vegetable "milks" - which are an alternative to ...
Biotechnology
Jan 5, 2014
0
0
