Ultrasound and Calcium Team Up to Make Mung Bean Starch Harder to Digest
A new study shows that combining ultrasound with calcium chloride treatment reinforces mung bean cell walls and reorganizes starch granules ...
Tag: food processing
Tiny Grains, Big Difference: How Teff Flour Particle Size Shapes Cookie Quality
New research shows that milling teff flour to finer particle sizes improves flow behavior, color, and the crispness and overall ...
Insect Oils Move From Farm Waste to Functional Food Fat
A new review maps how the molecular structure, processing history, and triacylglycerol architecture of insect oils determine their quality, digestion, ...
Scientists Reveal the Hidden Cellular Clock That Decides Whether a Jujube Turns Crisp, Soft, or Hard
A developmental study of nine jujube varieties shows that fruit texture is set by a synergy between cell architecture and ...
Refractance Window Drying Emerges as a Gentle Powerhouse for Preserving Vitamin C in Foods
A new review finds that refractance window drying and its hybrid variants consistently preserve more heat-sensitive vitamin C in fruits, ...
How Ultraprocessed Foods Hijack Metabolism and the Brain
A randomized, controlled, crossover study in Nature Metabolism shows that ultraprocessed foods produce distinct acute metabolic responses that are correlated ...
Edible Insect Proteins: Why Processing Decides Whether Bugs Become Better Food
A new review shows that the value of edible insect proteins depends less on the bugs themselves than on how ...
Ultra-Processed Food Debate: Scientists Urge Caution Before Rewriting Dietary Policy
A new BMC Medicine debate article challenges The Lancet's series on ultra-processed foods, arguing that the Nova category is too ...
How Extrusion Cooking Could Make Chocolate gentler on Blood Sugar
A randomized crossover trial found that chocolate made with extrusion cooking produced significantly lower postprandial insulin and triglyceride levels than ...
Superheated Steam Turns Highland Barley Into a Gel With Slower-Digesting Starch
A six-minute superheated steam treatment raises beta-glucan molecular weight, reorganizes starch and protein in highland barley whole flour, and yields ...
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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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