This study offers insights that will be pivotal for breeding groundnut varieties that are fully resistant to Aspergillus infection in the future The discovery of a natural defence mechanism in peanuts that resists fungal infection holds promise for the future development of disease-resistant peanut varieties. Peanut, an economically significant oilseed,[Read More…]
Academic
Concept of edible campus takes place in Australia
The researchers leading this project, Professor Karen Charlton and Dr Anne McMahon, are passionate about food quality, affordability and sustainability for students and staff A team of nutrition and dietetics experts in Australia are promoting the concept of edible campuses by introducing an aquaponics system at the University of Wollongong[Read More…]
Chinese scientists decipher genetic code of double-grain rice
The research team conducted large-scale chemical mutagenesis on clustered-spikelet rice germplasm, creating about 10,000 clustered-spikelet rice muted lines, and studied their panicles one by one in the field Chinese scientists have made a breakthrough in agricultural science by deciphering the genetic basis behind the formation of clustered-spikelet rice. This distinctive[Read More…]
How home food availability affects young children’s nutrient intake: study
A new study from the University of Illinois Urbana-Champaign looks at changes in home food availability and nutrient intake for children from 2 to 4 years old Early childhood is an important time for learning about nutrition and establishing healthy eating behaviours. Young children rely on parents to provide food options, and the availability[Read More…]
Common plants could help reduce food insecurity, researchers find
The researchers found that the Carolina strain of Azolla is more digestible and nutritious for humans than Azolla varieties that grow in the wild and also are cultivated in Asia and Africa for livestock feed An often-overlooked water plant that can double its biomass in two days, capture nitrogen from[Read More…]
German scientists discover new type of apple juice improves heart health
They used a novel squeezing method called a spiral filter press to maximize the polyphenols in apple juice Scientists at Hochschule Geisenheim University in Germany have discovered a new type of apple juice that has the potential to improve heart health by increasing blood flow. They used a novel squeezing[Read More…]
Thai Scientists transform coconut jelly bio waste into food ingredients
These additives can be upcycled for use in the food, pharmaceutical, and cosmetic industries, reducing the need for costly imported additives in Thailand Cello-gum, a groundbreaking innovation by Prof. Dr. Hathaikarn Manuspiya from the Petroleum and Petrochemical College at Chulalongkorn University, transforms coconut jelly bio waste into valuable food ingredients worth[Read More…]
Research uncovers reason behind blue colour of blueberries
The chromatic blue-UV reflectance arises from the interaction of the randomly arranged crystal structures of the epicuticular wax with light Tiny external structures in the wax coating of blueberries give them their blue colour, researchers at the University of Bristol can reveal. This applies to lots of fruits that are[Read More…]
Korean researchers develop cultured beef rice
The hybrid rice was found to have 8 per cent more protein and 7 per cent more fat than regular rice, with a firmer texture A group of Korean researchers has developed a unique way to create refined by growing animal muscle and fat cells inside rice grains. This innovative[Read More…]
Brazil develops biodegradable sensors to monitor levels of pesticides in fruit and vegetables
Made from cellulose acetate, a material derived from wood pulp, the device has been named plant-wearable A team of researchers from the University of São Paulo (USP) and the Federal University of Viçosa (UFV) in Brazil have developed a sustainable sensor that can be directly placed on the surface of[Read More…]
