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Research
Scientists identify link between higher vitamin K intake and lower bone fracture risk late in life

Scientists identify link between higher vitamin K intake and lower bone fracture risk late in life

Vitamin K1 can help reduce the risk of fractures in older populations Breaking bones can be life-changing events, especially as we age, when hip fractures can become particularly damaging and result in disability, compromised independence

Research
Scientists add ‘invisible fibre’ to foods for healthier diet

Scientists add ‘invisible fibre’ to foods for healthier diet

Converting native starches to dietary fibre that can be added to food to make it healthier Researchers at RMIT University, Australia have worked with Microtec Engineering Group, a technology-based engineering company that supplies starch processing equipment,

Research
Excess of salty food contributes to increased stress levels: Study

Excess of salty food contributes to increased stress levels: Study

A diet containing lots of salt can contribute to increased levels of stress, a new study shows Scientists from the University of Edinburgh in the UK have found in studies of mice that a high-salt

Research
Scientists use bioengineering methods to increase yield of vegetable oils

Scientists use bioengineering methods to increase yield of vegetable oils

The team has filed a patent for their method of gene modification Scientists from Nanyang Technological University, Singapore (NTU Singapore) have successfully bioengineered an important protein in plants to increase the yield of oil from

Research
Scientists identify allergy-inducing properties of common dietary fibre in supplements

Scientists identify allergy-inducing properties of common dietary fibre in supplements

A common dietary fibre promotes allergy-like immune responses in preclinical studies A type of dietary fibre called inulin, commonly used in health supplements and known to have certain anti-inflammatory properties, can also promote an allergy-related

Nutritionals
PFNDAI associates with IFBA to promote healthy living

PFNDAI associates with IFBA to promote healthy living

Food industry is making concerted efforts to produce food that is flavourful yet safe and nutritious Protein Foods and Nutrition Development Association of India (PFNDAI) and Ind Food & Beverage Association (IFBA) have joined hands to promote healthy

Ingredients
Arjuna Natural’s botanical blend provides pain relief at half dose

Arjuna Natural’s botanical blend provides pain relief at half dose

Arjuna will showcase Rhuleave-K and other branded ingredients at CPHI, Frankfurt, on November 1-3, 2022 Results of a third clinical study reveal that Kochi-based Arjuna Natural’s Rhuleave-K is also effective in pain relief at a dosage

Research
Scientists develop fully edible sensor showing if frozen food was thawed

Scientists develop fully edible sensor showing if frozen food was thawed

Sensor provides a color readout when it’s warmed above a specific temperature, which is tunable from -58 F to 32 F Keeping food cold while it’s transported and stored is essential to retaining its flavour

Research
Scientists identify lactic acid bacteria that create natural sweetness in yoghurt

Scientists identify lactic acid bacteria that create natural sweetness in yoghurt

The developed lactic acid bacteria create natural sweetness in the yoghurt, thus reducing the need for added sugar A team of scientists at the Technical University of Denmark (DTU) has developed a yoghurt bacterium, which