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12/04/2024
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By Evangelyn Rodriguez
Here’s how fermented foods can support brain health
Fermented foods are known for being highly nutritious. According to research, the fermentation process improves not just the shelf life of plant-based foods but also their nutritional quality by increasing the bioavailability of nutrients and reducing their antinutrient content. It also facilitates the release of polyphenols from antinutrient complexes, thus increasing the antioxidant potential of such foods. This […]
02/22/2022
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By Ethan Huff
Communist China seizing control of American food supply with massive corn processing plant in North Dakota
A Chinese bio-fermentation company is setting up shop in America’s heartland. Fufeng Group Limited is reportedly building a behemoth corn processing plant in North Dakota where it will manufacture products like corn starch, animal feed and pharmaceuticals. The company is listed as being based in Hong Kong, however most of its production facilities are located […]
01/14/2021
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By Evangelyn Rodriguez
Animal study explores how fermented foods influence gene responses in the colon
In this study, Canadian researchers elucidated the role of two different sources of fermentable material (FM), fructooligosaccharides (FOS) and wheat bran (WB), on the expression of genes involved in short-chain fatty acid (SCFA) transport, G-protein signaling, apoptosis, cell proliferation and oncogenesis in colon epithelia of healthy rats. Their findings were published in the journal Nutrition Research. The […]
10/02/2020
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By Evangelyn Rodriguez
Japanese black vinegar found to be effective against metabolic syndrome
The Japanese black vinegar known simply as “kurozu” is a mild-tasting vinegar that has been brewed by artisans for more than 200 years in the town of Fukushima, Japan. Also called amber rice vinegar, this condiment is produced by slowly fermenting a mixture of rice and water in black ceramic jars using a microbe called Aspergillus oryzae. This expert fermenter […]
09/01/2019
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By Melissa Smith
Fermented green coffee has potent anticancer effects thanks to chlorogenic acid and surfactin
On their own, green coffee beans exhibit antioxidant benefits, but a study published in the Journal of Medicinal Food suggests that fermentation further enhances the beans’ health benefits. South Korean researchers from Dankook University, Korea University, Jungwon University, Hyejeon College, and Kangwon National University School of Medicine found that the antioxidant effects of chlorogenic acid and […]
07/08/2019
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By Zoey Sky
Flaxseeds can help you lose weight: Here’s how
Flaxseed is a popular superfood because it’s fiber-rich and can help improve your cholesterol levels. According to the results of an animal study, flaxseed can also be used to promote weight loss naturally. The study was published in the American Journal of Physiology: Endocrinology and Metabolism. It was a collaboration between researchers from the University of Copenhagen in Denmark […]
04/16/2019
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By Michelle Simmons
Research suggests fermented pumpkins can regulate blood sugar levels in diabetics
Diabetes has been growing in prevalence all over the world. Unfortunately, many people with this condition rely on synthetic anti-diabetes drugs that have harmful side effects. Because of this, researchers continue to search for more effective and safer medicines from natural substances. A team of researchers from the Universiti Sains Malaysia and Yeungnam University in South […]
04/03/2019
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By Michelle Simmons
Study: Researchers improve fermented pumpkin-based drink to ensure survivability of probiotics, boost antihyperglycemic properties
A study published in the journal Food Science and Human Wellness found that a fermented pumpkin-based drink can be used as a probiotic carrier. The fermented drink may be used in managing hyperglycemia. Researchers at the Universiti Sains Malaysia in Malaysia and Yeungnam University in South Korea aimed to develop an optimum fermentation and composition […]
12/05/2018
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By Edsel Cook
Soy pulp used to create a healthy probiotic drink
Singaporean researchers have found a way to get healthy use out of the pulpy leftovers after soybean has been processed. An Alpha Galileo news article described how they transformed okara into a probiotic drink full of healthy nutrients. The process of turning soybean into soy milk and tofu produces pulp is called okara. The pulp […]
10/17/2018
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By Edsel Cook
What is the best way to extend the lifespan of bread?
One of the most effective means of storing bread dough for later use is to freeze it. However, this method can negatively affect the properties of the dough. Mexican researchers determined the best way to freeze dough while preserving its properties for when it is defrosted and used to bake bread. Freezing is one of […]
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