Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
The incidence of food allergies has increased in recent decades: It affects three to four percent of the adult population and five percent of children. Tomatoes (Solanum lycopersicum) and strawberries (Fragaria x ananassa) can cause
A team of researchers led by Dr Baskaran Thyagarajan, at the University of Vyoming in the US, has found out that a novel drug based on capsaicin, the compound that gives chili peppers their spicy
Researchers have found that consuming a broth rich in umami -- or savory taste -- can cause subtle changes in the brain that promote healthy eating behaviors and food choices, especially in women at risk
The study published in the American Journal of Clinical Nutrition has found no significant link between dairy fats and cause of death or, more specifically, heart disease and stroke – two of the country’s biggest
A team of scientists at Assam Agricultural University, Jorhat have reported that oil extracted from the seeds of some of the tea varieties grown in Assam is good for the heart and has high levels
Researchers studied 90 women, 75 to 80 years old, all generally healthy but with low bone mineral density. They measured their bone density at the start of the study, and then randomly assigned them to
Researchers from Samara State Technical University, Russia, have created a packaging based on fruit or vegetable puree which consists of natural ingredients. Moreover, the product is very low on caloric value, thus can be considered
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In a latest finding that comes from a study published in JAMA Internal Medicine, coffee has been shown to boost longevity. Participants included about a half-million people in England, Scotland and Wales and ranged in age
Umami, known as the savory taste, was discovered more than a century ago; yet recent research continues to document the benefits of umami. Currently underway is a year-long recognition of umami’s 110th anniversary since its
A group of scientists at the University of Hyderabad (UoH) has turned to nanotechnology in order to address the poor bioavailability of harpin proteins. The team found out that harpin biopesticide brought about 80-90 per