Parsnip Peels and Leaves Pack the Strongest Antioxidant and Anti-Inflammatory Punch
A new study of two parsnip cultivars reveals that the skin and leaves, often discarded as waste, contain the highest ...
Tag: food by-products
Sound Waves Turn Wine and Olive Oil Waste Into Gourmet Flavored Oils
Italian researchers used ultrasound-assisted extraction to enrich refined olive and grape seed oils with antioxidants from basil and chili pepper ...
Slaughterhouse Blood Protein Emerges as a Quiet Powerhouse in Food Science
A new review argues that serum albumin, an abundant protein in slaughterhouse blood, has proven value in emulsions, foams, nanoparticles, ...
Green Solvents Turn Discarded Sea Buckthorn Seeds Into Powerful Antioxidant Microcapsules
Researchers used biodegradable deep eutectic solvents to extract proanthocyanidins from discarded sea buckthorn seeds and encapsulated them in alginate-cellulose microcapsules ...
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Mothers who receive childcare support from maternal grandparents show more parental warmth, finds NTU Singapore study
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University of Seville Breaks 120-Year-Old Mystery, Revises a Key Einstein Concept
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Bee body mass, pathogens and local climate influence heat tolerance
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Researchers record first-ever images and data of a shark experiencing a boat strike
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Groundbreaking Clinical Trial Reveals Lubiprostone Enhances Kidney Function
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