NASA awarded 11 grants for new Space Biology research that will advance NASA’s understanding of how exposure to lunar dust/regolith impacts both plant and animal systems. The research will test the ability of lunar soil to act as a growth substrate for crop-producing plants including grains.
Carbon emissions can be significantly lowered by replacing chicken with beef, and plant milk with cow’s milk, new research finds – which also means a healthier diet. According to a new study co-authored by a Tulane University researcher and published in the journal Nature Food, making such simple substitutions could reduce the average American’s carbon footprint from food by 35%, while also boosting diet quality by between 4-10%.
An internationally recognized method helps characterize the water absorption capacity with ease and efficiency. Like many baked products, cookie flavor is an essential aspect of overall quality, as is their texture and appearance.
Queen Margaret University’s food experts have developed a new plant-based, clean-label ingredient to replace palm fat in a wide variety of products across the bakery sector, such as cakes and biscuits. This development could reduce dependency on palm-based ingredients.
Margarine has been a key ingredient in fine pastries for decades, with dedicated products being offered for nearly every single application. An interesting contender is analyzed for its opportunities in baking: liquid oil.
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