Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
For more than two decades, DuPont scientists have been at the forefront of studying the physiological effects of betaine and developing products that relieve metabolic stress situations in the body, including those caused by consumption
A weighty new study shows that CRISPR therapies can cut fat without cutting DNA. In a paper recently published, in the journal Science, UC San Francisco researchers describe how a modified version of CRISPR was
Neem is a storehouse of useful chemicals, the most important being Azadirachtin A, which is well known natural insecticide. It belongs to a class of chemicals known as tetranor-triterpenoids or limonoids. Over 150 limonoids
Researchers at the National Heart, Lung and Blood Institute (NHLBI) have identified another reason to limit red meat consumption: high levels of a gut-generated chemical called trimethylamine N-oxide (TMAO), that also is linked to heart
Dr Chai Lay Ching, food microbiologist from Faculty of Science, University of Malaya (UM), proposed a solution to identify pathogenic bacteria in food based on the detection of specific volatile organic compounds (VOCs) produced by bacteria.
Scientists at the Australian Commonwealth Scientific and Industrial Research Organisation (CSIRO) have come up with a tool called Cybertongue that that can rapidly detect lactose and spoilt milk. The next-generation diagnostic tool uses biological
According to a study by researchers at Johns Hopkins Bloomberg School of Public Health, oils from garlic and several other common herbs and medicinal plants show strong activity against the bacterium that causes Lyme disease.
A team of scientists at Tamil Nadu Agricultural University (TNAU) found that a plant growth promoting rhizobacteria called Bacillus amyloliquefaciens can be used to fight Tobacco Streak Virus (TSV) in cotton crop. The formulation,
A team of researchers from the University of Nottingham, UK has used plant carbohydrates and proteins to develop a 100 per cent biodegradable and edible food packaging. Derived from konjac flour and starch, cellulose
World Institute of Kimchi, which discovers and promotes kimchi’s scientific excellence, announces that the results of an animal test showed that lactic acid bacteria isolated from kimchi (a probiotic) significantly reduced cholesterol levels in blood.