Total Gluten and Morinaga ELISA kits provided the best overall detection of #gluten contamination in #oat samples. Pure oats are important source of fibers for many #celiacs in #glutenfreediet. #research@JAgFoodChem
Original publication: https://t.co/BbWWqzXFMM
Happy #WorldPulsesDay! 🌱
#Pulses not only taste delicious, but they're also a great choice for both you and the environment.
🧑🏾🤝🧑🏼 They are a low fat, high fibre source of protein that is full of vitamins & minerals.
🌍They have a low carbon footprint and enrich the soil.
Happy #WorldPulsesDay! 🌱
#Pulses not only taste delicious, but they're also a great choice for both you and the environment.
🧑🏾🤝🧑🏼 They are a low fat, high fibre source of protein that is full of vitamins & minerals.
🌍They have a low carbon footprint and enrich the soil.
@funbrewproject - @susfood_eranet - new article on Microbial Cell Factories!
"Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16"
https://t.co/XIPtNMYKJH
How can we use surplus bread again as food ingredient? read below to discover how it can find "life" again as bread :)
https://t.co/FMdAxdY71A
https://t.co/rLjDHA6XJE
#mdpifoods Read the Paper of Editor’s Choice: "Recent Advances in the Use of #Sourdough Biotechnology in #Pasta Making" from Dr. Carlo Giuseppe Rizzello @CarloRizzello . More details at: https://t.co/PxhfEMWQZ9
The Eurotransbio project meeting in St. Petersburg. After research talking, what a wonderful experience has been to visit the Hermitage! Thanks to all the partners :)
Our research group had two presentations in Cereals & Grains 19 conference (Denver) by Mikko Immonen and Chong Xie. Both of the presentations were awarded. Congratulations to both Mikko and Chong!
The @funbrewproject takes beer brewing, microbes, and laboratory science and aims to make these all work together to create sustainable food products!!
Find out much more about it here: https://t.co/qFGTxtBM7S
Postdoctoral researcher form the grain technology group is doing research at Fazer through PoDoCo program.
Ryhmämme tutkijatohtori Xin Huang tekee tutkimusta PoDoCo-ohjelman kautta Fazerilla. Lue lisää:
https://t.co/YWV9ksPSgw
#WednesdayThoughts
In the UK, bread is top of the list of our most wasted household food items. We waste almost 900,000 tonnes of bread every year – around 24 million slices every day. In terms of calories, that’s enough to lift over 26 million people out of hunger.