Funky food from fruit by-products

Researchers have found that reusing the by-products of fruit and cereal processing could help promote the sustainability of the food industry, as long as its overall environmental fingerprint is clearly evaluated.

Making whole wheat bread taste and smell more appetizing

The key to giving whole wheat bread a more appetizing aroma and taste may lie in controlling the amounts of a single chemical compound that appears in the bread, which nutritionists regard as more healthful than its refined ...

Powerful enzymes create ethanol from agricultural harvest waste

The DISCO project coordinated by VTT Technical Research Centre of Finland has developed powerful enzymes, which accelerate plant biomass conversion into sugars and further into products such as bioethanol. The project's results ...

Scientists grow plants with friendly fungi

Dr. Chris Thornton and colleagues at the University of Exeter are examining whether adding a safe and harmless fungus to compost boosts the growth and proliferation of crops' roots, helping them grow with less water. Not ...

Engineering wheat arabinoxylan for new applications

Arabinoxylan, the major dietary fibre component of wheat bran, is important both from the technological and nutritional point of view. New enzymatic technologies were developed in the HEALTHGRAIN project to partly and selectively ...

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