Sequencing the bread wheat genome has long been considered an almost insurmountable task, due to its enormous size and complexity. Yet it is vitally important for the global food supply, providing more than 20 percent of ...
Biotechnology
Nov 15, 2017
0
122
A genetic breakthrough has opened new opportunities for iron-fortified vegetables and cereal crops to help address the global health issue of anemia.
Molecular & Computational biology
Oct 31, 2023
1
136
In a large-scale study, now published in npj Science of Food and conducted by the University of Hohenheim in Stuttgart and the University Medical Center Mainz, researchers identified a total of 2,896 different proteins in ...
Molecular & Computational biology
Jun 19, 2023
0
105
Orange, starchy sweet potatoes are great mashed, cut into fries or just roasted whole. But you likely haven't considered grinding them into a flour and baking them into your next batch of cookies—or at least, not yet. Recent ...
Analytical Chemistry
Feb 13, 2023
0
111
Researchers have shown how a process for the "carbonization" of wheat flour creates numerous tiny pores that capture carbon dioxide, representing a potential renewable technology to reduce the industrial emission of carbon ...
Materials Science
Oct 6, 2016
2
0
Naturally occurring polyphenols and proteins from pigmented waxy rice may help starch ingredients improve texture without any chemical modification—a change some consumers may welcome, said Ya-Jane Wang, professor of carbohydrate ...
Cell & Microbiology
Mar 29, 2024
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3
Sorghum bran, often a low-cost byproduct of sorghum milling, can enhance gluten-free bread's nutritional value without compromising its flavor, according to a study published in the Journal of Food Science.
Agriculture
Apr 25, 2023
0
12
In the HBO series "The Last of Us," named after the popular video game of the same name, the flour supplies of the world are contaminated with a fungus called Cordyceps. When people eat pancakes or other foods made with that ...
Cell & Microbiology
Mar 8, 2023
0
2
Banana peels aren't always destined for the trash or compost anymore. They're making their way onto people's plates, replacing pork in "pulled peel" sandwiches and getting fried up into "bacon." And now, researchers reporting ...
Biochemistry
Aug 9, 2022
0
72
As wheat prices are driven upwards by the war in Ukraine, bakers in the West African state of Ivory Coast are starting to use locally produced cassava flour to bake bread.
Agriculture
Jul 5, 2022
0
10
