Goyal Salt expands product portfolio with launch of black salt
Pea-based drinks contain the most phosphorus, selenium and zinc Plant-based milk alternatives are an attractive option for people with allergies or intolerances, or who prefer a dairy-free diet. However, because some essential minerals are required
Overcomes limitations of chemical methods of synthesis & time delays associated with conventional fermentation Indian Institute of Technology Guwahati (IIT-G) researchers have developed an ultrasound-assisted fermentation method to produce a safe sugar substitute called ‘Xylitol’ from sugarcane bagasse
X-ray screening identifies compounds blocking a major coronavirus enzyme Three natural compounds present in foods like green tea, olive oil and red wine are promising candidates for the development of drugs against the coronavirus. In
Substituting some of the wheat flour in sugar cookies with banana peel flour 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
Daily intake of 1,200 milligrams of calcium may help prevent first-time and recurrent kidney stones Kidney stones can cause not only excruciating pain but also are associated with chronic kidney disease, osteoporosis and cardiovascular disease.
Using oils as a carrier of organic acids is a novel approach to delivering antimicrobial compounds against food-borne pathogens Recent outbreaks of food-borne Salmonella have been associated with chocolate and peanut butter. Although Salmonella cannot grow in either of
Currently, there are no pharmacological treatments for NASH because scientists don't understand the mechanics of the disease Scientists at Duke-NUS Medical School in Singapore have uncovered a mechanism that leads to an advanced form of
Reearchers will closely study the substance's impact on human gut health From the wide variety of sodas, candies and baked goods that are sold worldwide, it's clear that people love their sweet treats. But consuming
Researchers offer an inexpensive way for consumers to determine nitrite levels in foods Nitrates and nitrites give processed meats their characteristic pink color and robust flavor. Although many consumers want to limit consumption of these
General consumption of fish, poultry and eggs was not associated with increased cardiovascular risk Chemicals produced in the digestive tract by gut microbes after eating red meat may help explain part of the higher risk