University of Adelaide researchers are working with colleagues in Italy to produce better quality pasta that also adds greater value to human health.
Biotechnology
Aug 29, 2012
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Consumers could soon see packages of pasta labeled "good source of dietary fiber" and "may reduce the risk of heart disease" thanks to the development of a new genre of pasta made with barley—a grain famous for giving ...
Biochemistry
Sep 14, 2011
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Dieters are so involved with trying to eat virtuously that they are more likely than non-dieters to choose unhealthy foods that are labeled as healthy, according to a new study in the Journal of Consumer Research. It seems ...
Social Sciences
Apr 19, 2011
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