Asian diets feature rice as a staple grain, contributing towards nearly 90% of the world's rice consumption. Brown rice, in particular, is known to have several health benefits. As a regular addition to the diet, it can help ...
Biochemistry
Jan 19, 2023
0
5
A group of researchers from the University of Alicante Department of Analytical Chemistry, Nutrition and Food Sciences has been working, since the end of 2021, on a project on development of natural bioaromas to increase ...
Biochemistry
Apr 11, 2022
0
41
A research team at the University of Cadiz (Spain), together with researchers from the University of Aveiro (Portugal) from the research group Biopol4fun, have developed a bioactive or functionalised plastic made from nanofibrillated ...
Biochemistry
Jul 26, 2021
0
23
Texas A&M AgriLife Research scientists found benefits of insect leaf-wounding in fruit and vegetable production. Stress responses created in the fruits and vegetables initiated an increase in antioxidant compounds prior to ...
Plants & Animals
Jan 8, 2020
1
310
The world drinks a lot of wine, and that means a lot of grapes are consumed every year. But not every part of the grape ends up in the bottle. Seeds, stalks and skins—roughly a quarter of the grapes —- are typically discarded ...
Environment
Mar 19, 2018
0
208
Scientists from Tomsk Polytechnic University together with their colleagues from USA and Japan have proposed a novel way to address the most important and fundamental challenge of organic chemistry, i.e. breaking a bond between ...
Materials Science
Dec 22, 2017
0
10
A team of scientists from Lomonosov Moscow State University and the Russian Academy of Sciences has found a new substance with antioxidant properties able to protect living organisms from toxic compounds. The results of the ...
Biochemistry
Nov 30, 2017
0
3
New research has identified genes that control vitamin E content in maize grain, a finding that could lead to improving the nutritional profile of this staple crop.
Biotechnology
Nov 1, 2017
0
2
Food scientists at the University of British Columbia have developed a faster and cheaper way to quantify antioxidant levels in chocolate. It's a method they plan to use in new research to help uncover when antioxidant levels ...
Analytical Chemistry
Nov 30, 2016
0
7
Researchers from the University of Granada (UGR) have proven that frying in extra virgin olive oil (EVOO) increases the phenolic fraction present in raw vegetables typical in the Mediterranean diet (potato, pumpkin, tomato ...
Other
Jan 20, 2016
0
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