Co-fermentation method using lactic acid bacteria and yeast unlocks nutrients in kombu, boosting probiotics and GABA, and ...

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 ...

XX Photo 1A team of NUS food scientists consisting of Assoc Prof Liu Shao Quan (centre), Dr Lu Yuyun (right) and Ms Geng ...

Kombu ( Saccharina japonica ) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers ...

The new two-step fermentation process removes 99% of unpleasant odors from plant-based proteins, making vegan foods more ...

The EU-funded UNICO2RN project is using biogenic CO2 as feedstock to produce biodegradable plastics, aiming to help European ...

A living biosensor composed of bacteria that lights up when it detects acetic acid, which is the primary chemical indicator ...

Kombucha is typically considered healthy, but does the added sugar in the fermented tea spike your blood sugar? Here's what ...

Hormonal fluctuations during the menstrual cycle can influence digestion, sometimes causing bloating, gas, and even loose ...