Food & Beverage
Recently validated rapid "leaf-disk assay" uses chlorophyll fluorescence emissions to determine whether a weed is resistant to various systemic and contact herbicides
| 1 min read
Scientists recently reported a new way to extract the protein and fiber from brewer’s spent grain and use it to create new types of protein sources, biofuels, and more
| 3 min read
Scientists are exploring ways to create more cheese using less milk
| 2 min read
Scientists develop new surface disinfection technology that allows users to kill bacteria and raise healthy chickens with lower doses of antibiotics
| 2 min read
Researchers have recruited a fungus to bolster fertilizer efficiency, meaning tastier tomatoes can be grown with less fertilizer
| 2 min read
New publication in Nature Communications offers patentable tools to improve the efficiency of food production
| 3 min read
Scientists combine spectroscopy and deep learning in an efficient technique for detecting spoiled meat
| 2 min read
Researchers find that most classification systems' criteria are not aligned with existing scientific evidence on nutrition and food processing
| 2 min read
A step-wise biorefinery approach uses the whole cob, producing a dye and a possible nutraceutical with the pigments, and an animal litter with the leftovers
| 2 min read
Researchers find that phytol, a chlorophyll constituent, has an inhibitory effect on harmful plant nematodes, without killing them
| 2 min read
Films consist of natural ingredients, are safe, and water soluble
| 2 min read
Non-invasive methodology facilitates identification of immature or poor-quality seeds without destroying them or creating residues
| 5 min read
