Scientists working for the US Department of Agriculture (USDA) are
developing new techniques to produce bread with high beta-glucan
content in a bid to create a loaf with increased functionally and
health benefits.
Researchers from the US Agricultural Research Service (ARS) claim
to have stabilised a process of using extrusion technology to make
healthy and tasty snacks out of legumes.
A snack bar which can stay moist and chewy for up to 24 months
without the need for artificial preservatives has been developed by
scientists in California.
US government scientists have launched a new online database that
allows for the exploration of the soybean's genetic makeup, which
makes it possible to compare current soybean genetic maps.
A new oat variety containing high levels of cholesterol-lowering
beta-glucan has been developed, meaning that food manufacturers
could soon offer whole oat products that pack the same health
benefits as ordinary oats into smaller...
US researchers open up potential opportunities held in the citrus
genome, helping to detect specific genes related to pathogen
resistance and to high flavonoid and nutrient levels.
A technique for changing the water repellency of plastic films
usingcoatings of steam-jet-cooked starch has been developed by
AgriculturalResearch Service (ARS) scientists.
An improvement in the quality of flour ingredients is the focus of
new research by US government scientists who are taking a closer
look at hundreds of different proteins in the wheat kernels.
Hispanic-style cheese made in Mexico may provide US scientists at
the Agricultural Research Service with a better scientific
understanding of how to improve the overall quality of cheese in
general.
Berries of all shapes and forms are making the news on a regular
basis as scientists tap into the potential health benefits held
therewithin. Can blueberries boost our brain power? New findings
released this week.
A special orchard in Northern California is home to more than 100
different kinds of figs from around the globe. This fig genebank
ranks as one of the world's largest living assortments of edible
figs, writes the US Agriculatural...
Scientists use oat, soybean or rice hulls to produce new high-fibre
fat replacer. Company behind the research is looking for food
processors to help market Z-trim - for use in dairy products, baked
goods, ground meats, pasta, snack...
As a result of interest in releasing a new subclass of soft wheats
with enhanced dough mixing strength for crackers, the US
Agricultural Research Service (ARS) scientistsare now using a new
industry test to screen for "soft but...
Scientists at the U.S. Department of Agriculture's Agricultural
ResearchService (ARS) have investigated a variety of broccoli to
discover if theyinduce...
