Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
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
Scientists of city-based NIPER have claimed to have found that Nimbolide, a chemical compound derived from Neem leaves and flowers, may efficiently work towards curing breast cancer. They are approaching various agencies such as the
Indian women suffering from deficiency of vitamin D are susceptible to diabetes, according to a study published in the British Medical Journal. The study that involves 1,361 women from Delhi aged 20 to 60 years showed
A new randomized, double-blind, placebo-controlled clinical trial provides stronger evidence for the protective role of algal-derived astaxanthin against skin deterioration caused by ultraviolet (UV) light. FujiFilm’s research group conducted the research using Algatech Ltd.’s natural astaxanthin,
Scientists from Nanjing University and University of Texas have developed a wireless tagging device that can send signals to smartphones warning consumers and food distributors when meat and other perishables have spoiled. Food inspectors
The World Health Organization has declared gastroenteritis as the second leading cause of mortality in children below five years old. Most preschool kids suffer from this condition one to two times every year, experiencing
An analysis of market prices for superfruit juices in relation to their nutritional profile reveals that Concord grape juice offers a sweet-spot combination of affordability and high polyphenol content. Research has shown that Concord grape
A new study now shows that caffeine promotes the movement of a regulatory protein into mitochondria, enhancing their function and protecting cardiovascular cells from damage. Judith Haendeler and Joachim Altschmied of the Medical Faculty,
A seven-member team working through the University of Agricultural Sciences-Bengaluru (UAS-B) has demonstrated that scientifically processed eggshell powder could fortify wheat flour used in home-cooked foods like chapatis and commercial snacks like biscuits. According