Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
Researchers of IBM secured the patent for a coffee drone. A coffee drone that drops off coffee and monitors certain facial, body, and biometric data to decide or predict when people nearby may be in
The Kalinga Institute of Social Sciences has initiated a new research project titled “Transforming India’s Green Revolution by Research and Empowerment for Sustainable Food Supplies”. Awarded by the Cambridge University, UK, the project is
The IIT Kharagpur will set up a Re-Water Research Center, seed-funded by two alumni members to replenish and rejuvenate water resources, a statement issued by the institute said today. The move is to tackle the
Nanyang Technological University, Singapore (NTU Singapore) scientists have discovered a plant-based food preservative that is more effective than artificial preservatives. The organic preservative comprises a naturally-occurring substance known as ’flavonoids’, a diverse group of
Researchers at St. John’s Research Institute, Bengaluru have enabled better characterization of amino acid availability of various food types through dual-tracer method. Proteins are important dietary components that contribute energy as well as amino acid
Research has consistently shown that a healthy diet -- particularly one high in fruits, vegetables, whole grains, fish, nuts and legumes and low in processed meats, refined grains, sodium and sugary beverages is associated with
Researchers from the University of Illinois College of Engineering, US have developed a way of delivering curcumin so that it can be effective as a therapeutic agent for cancer. Although curcumin’s anti-cancer effect is
Researchers found that replacing rice, potatoes, and other starchy side dishes with lentils can significantly lower blood sugar levels. The study, which was carried out by a team of researchers at the University of
Osteoporosis, decreased physical activity and weight gain are serious health concerns for postmenopausal women. Researchers from the University of Missouri now have discovered through a new animal study that soy protein found in food might
New research shows that for the vast majority of individuals, sodium consumption does not increase health risks except for those who eat more than five grams a day, the equivalent of 2.5 teaspoons of salt.