NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new ...
Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its ...
Central goals of the circular economy include closing material cycles, reducing waste, and permanently keeping raw materials ...
The new two-step fermentation process removes 99% of unpleasant odors from plant-based proteins, making vegan foods more ...
A living biosensor composed of bacteria that lights up when it detects acetic acid, which is the primary chemical indicator ...
Researchers developed a two-step fermentation using Lactobacillus plantarum and yogurt cultures to remove 95–99% of ...
Hormonal fluctuations during the menstrual cycle can influence digestion, sometimes causing bloating, gas, and even loose ...
Luke Coutinho shares some handy tips to help you enjoy beans without the side effects.
Study Finds on MSN
'Smart' underwear tracks gut bacteria by measuring flatulence
New tech by University of Maryland scientists monitors gut bacteria via flatulence In A Nutshell Scientists developed a ...
The Spicy Chefs on MSN
What is kimchi and why does everyone love it so much?
Kimchi sits at the heart of Korean cuisine as a fermented vegetable dish that delivers a punch of flavor in every bite.
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