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Snacks with Resveratrol: Fortifying by encapsulation 

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September 10, 2021

Resveratrol, found in the skin of red grapes, is found to be useful to reduce stress and risk of metabolic disorders such as diabetes type 2 and cardiovascular diseases. Is it possible to use it to fortify foods? Researchers from Kashmir University investigate.

Hydrogen from Food Waste: Piloting the process

An estimated seven crore tonnes of food waste is thrown out by Indians every year, polluting the environment. Converting this waste into biohydrogen energy is an economic opportunity, say researchers from CSIR-IICT. Municipalities need to listen to this.

Is the Banana Raw, Ripe or Rotten?

How can food industries select bananas at the right stage of ripeness for making various kinds of products? Easy, say researchers from Coimbatore. They have trained a machine learning algorithm to do just that.

Bacteria to produce vanillin?

Shashwati Ghosh Sachan and team from the Birla Institute of Technology, Ranchi report isolating a bacteria that can transform eugenol to vanillin. Food industries may start using the bacteria and reduce dependence on vanilla bean.

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