Food Bioscience

Buckwheat Liquor Helps Cells Clean House

Osaka, Japan — Seeds like quinoa, amaranth, and buckwheat that have been used for centuries in traditional cuisine are having a trendy moment in culinary circles as alternatives to wheat and other...

What to Call Seafood Made from Fish Cells

New Brunswick, NJ — Food companies, regulators, marketers, journalists and others should use the terms “cell-based” or “cell-cultured” when labelling and talking about seafood products made from the...

An Omega-3 that’s Poison for Tumours

Louvain-la-Neuve, Belgium — So-called “good fatty acids” are essential for human health and much sought after by those who try to eat healthily. Among the Omega-3 fatty acids, DHA or docosahexaenoic...

The Science of Turning Milk into Cheese

Andalusia, Spain — The global production of sheep’s milk is one the rise, in the vast majority of cases used to produce cheese. However, a relatively large amount of milk is needed to produce...

Meeting the Meat Needs of the Future

Tokyo, Japan — Humans are largely omnivores, and meat in various forms has always featured in the diet of most cultures. However, with the increasing population and pressure on the environment, traditional...

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