Scientists report a new way to extract the protein and fiber from brewer’s spent grain and use it to create new types of protein sources,…
Posts published in “Food Science”
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This diagram shows the steps Boston College and WPI researchers took to isolate and seed primary bovine satellite cells on a decellularized spinach leaf scaffold.…
Collaborative research shows more severe slowdowns in warmer regions like Africa and Latin America. The University of Maryland (UMD) has collaborated with Cornell University and…
There are 35 species of pepper in the Capsicum family, including five domesticated species. Credit: World Vegetable Center Scientists investigating the genetics of chili pepper…
Wasted in 2019: 931 million tonnes of food sold to households, retailers, restaurants and other food services; Study finds food waste is a global, not…
Researchers at The University of Tokyo develop a method of culturing meat in the laboratory in the form of millimeter-scale contractile beef muscle that closely…
Researchers aim to reduce the gluten content in wheat to make it less allergenic for individuals with Celiac disease and gluten sensitivity. Credit: Jonathan Windham…
In research that may eventually help crops survive drought, scientists at Princeton University have uncovered a key reason that mixing material called hydrogels with soil…
Time-lapse of dry spot formation on a frying pan. Credit: Alex Fedorchenko Despite the use of nonstick frying pans, foods will sometimes get stuck to…
A ‘foodscape’ assembled with 3D-printed designs made from garden peas, carrots, and corn. Credit: SUTD / NTU / KTPH Singapore researchers develop new method for…
New research finds that adding a mushroom serving to the diet increased the intake of several micronutrients, including shortfall nutrients such as vitamin D, without…
Industrial scale micro-algal bioreactors. Credit: Stock images Marine microalgae-based cellular agriculture is a promising new way to sustainably produce plant-based ‘meat’ and healthy ‘superfoods’ for…
Layered Sheets of Cells Stack Up to Slabs of Lab-Made Meat McMaster researchers have developed a new form of cultivated meat using a method that…
Three roughly 2,000-year-old corn cobs from the El Gigante rock shelter site in Honduras. These corn cobs were genetically analyzed by an international team of…
Food engineers in Brazil and France developed gels based on modified starch for use as “ink” to make foods and novel materials by additive manufacturing.…
Pepper plants were grown in a greenhouse at the Museo Nacional de Ciencias Naturales (CSIC) in Madrid to investigate how their below-ground behavior differed when…
Chemical compounds in muscadine grapes effectively inhibit an important SARS-CoV-2 protease. Credit: De-Yu Xie, NC State University Chemical compounds in foods or beverages like green…
Almond trees are at full bloom in late February. Most almond fields have two or more varieties within the field and require cross pollination by…
The largest study of the COVID-19’s impacts on U.S. seafood industry suggests that fishmongers may flounder — or go belly up — without more government…
Professor Robert Henry collects wild rice samples in northern Australia. Credit: (c) The University of Queensland Researchers investigating the heritage of thousands of rice varieties…