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 ...
Co-fermentation method using lactic acid bacteria and yeast unlocks nutrients in kombu, boosting probiotics and GABA, and ...
News-Medical.Net on MSN
NUS scientists transform kombu into a probiotic superfood with fruity aromas
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 ...
XX Photo 1A team of NUS food scientists consisting of Assoc Prof Liu Shao Quan (centre), Dr Lu Yuyun (right) and Ms Geng ...
Welltica+ on MSN
How to get more protein in your oatmeal
Oatmeal is healthy and filling, but on its own it often provides too little protein. With a few simple adjustments, you can ...
That doesn’t make the effort futile. It places it in context. Bio-based foams represent one strategy among many: redesign packaging, reduce unnecessary cushioning, regulate the worst offenders, and ...
Chemical recycling was validated step-by-step from laboratory scale to pilot scale. After optimizing conditions at the lab level, pilot-scale testing confirmed that high-purity, high-quality recycled ...
Mama Loves to Eat on MSN
The truth about these 12 must-try foods isn't pretty
We've all been there, scrolling through our feeds and seeing impossibly pretty bowls of purple acai, glistening avocado toast ...
Who says exfoliants have to dry out your skin? This lactic acid serum combines gentle lactic acid with hydrating hyaluronic acid, making it suitable for sensitive complexions. Lightweight and ...
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