It takes four kilograms of milk to make just one kilogram of Greek yogurt. That means a lot of natural nutrients from milk are not readily being captured and Australians consume a lot of Greek yogurt.
Other
Sep 22, 2016
0
9
With the race for renewable energy sources in full swing, plants offer one of the most promising candidates for replacing crude oil. Lignocellulose in particular—biomass from non-edible plants like grass, leaves, and wood ...
Biochemistry
Aug 27, 2020
0
111
The Innovation Center of NanoMedicine reported in ACS Nano together with the group of Prof. Yu Matsumoto of Otorhinolaryngology and Head and Neck Surgery and the group of Prof. Horacio Cabral of the Department of Bioengineering ...
Bio & Medicine
Feb 26, 2021
0
43
Antibiotics can make easy work of infections. But how do they affect the complex ecosystems of friendly bacteria that make up our microbiome?
Cell & Microbiology
Mar 5, 2020
0
198
Finnish research center VTT has examined one of five bottles of beer salvaged last summer by divers from the wreck of a ship that sank an estimated 170 years ago in the Aland Islands.
Archaeology
Jun 27, 2011
5
0
Three food science researchers at the University of Alberta have discovered how to reduce salt in bread by half without compromising its taste or texture.
Other
Aug 17, 2015
0
63
Scientists from the Microbiology Department of the Faculty of Biology of the Lomonosov Moscow State University have discovered a new strain of lactic acid bacteria (LAB) that could be promising as a biopreservative for food ...
Cell & Microbiology
Dec 7, 2016
0
3
Sour beer, the tart and tangy outcome of a brewing process that's been used in Europe for centuries, has recently surged in popularity in the U.S. Today, scientists report progress on a study of how acids and other flavor ...
Materials Science
Aug 17, 2020
0
250
Earthworms are a welcome sight for gardeners and farmers because the wriggling invertebrates recycle nutrients from soil, making them more accessible to plants. As worms burrow, they consume almost everything in their path, ...
Environment
Apr 6, 2022
0
76
Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which are commonly present in vegetables cause the spontaneous fermentation of vegetables, ...
Cell & Microbiology
Jul 26, 2024
0
3
