NUS Department of Food Science and Technology

Official Twitter of NUS Department of Food Science and Technology. Featuring our collection of extensive food research done by our research groups in FST.

[NUS Department of Food Science and Technology @NUS_FST]

Link to article: https://t.co/YHX9bxbm65

Link to journal article: https://t.co/JLfGL9jgd6

[NUS Department of Food Science and Technology @NUS_FST]

NUS Researchers found that people with diabetes are more willing to compromise taste and cost for healthier staple foods. Find out more about consumers' attitudes and perceptions towards novel staple foods in multi-ethnic Asian population.

[Hongshun YANG @HongshunYang]

Glad to share our recent work. Thanks
Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein
https://t.co/XnXgSqUGce

[Hongshun YANG @HongshunYang]

Yin, M., Yang, D., Lai, S., & Yang, H. 2021. Rheological properties of xanthan-modified fish gelatin and its potential to replace mammalian gelatin in low-fat stirred yogurt. LWT-Food Science and Technology, 147, 111643.
https://t.co/nwv1SWyZ5H

[NUS Department of Food Science and Technology @NUS_FST]

#NUS #FST #Research #Science #Food

[Hongshun YANG @HongshunYang]

Congratulations to my previous students, Li Cheng and Karmaine! We won 2021 Banner Award based on our co-authored paper published in Journal of Food Science in 2018!

[NUS Department of Food Science and Technology @NUS_FST]

FST's progress on writing the 'Singapore Food Story' to strengthen Singapore's food security. This project is funded by NRF Singapore through its CRP funding scheme @ACS4Authors #MyACSCover

[FOS Research @ResearchFoS]

NUS scientists discover that LED light intensity can be an efficient tool in regulating leafy vegetable quality in indoor farming. This knowledge can be critical in directing indoor farming practice for improving vegetable nutritional values. #MyACSCover
https://t.co/rHgQMJW5Fh

[NUS Department of Food Science and Technology @NUS_FST]

S$6 million gift from Prima Group to support education and research in food sciences at NUS and SIT https://t.co/jd9QZD6WO6

[NUS Department of Food Science and Technology @NUS_FST]

CNA Talking Point: What is our love for fried chicken doing to us? Episode 1
https://t.co/J2MJJZ6aTM

[NUS Department of Food Science and Technology @NUS_FST]

FST Featured! CNA+: Talking Point discusses our fried chicken obsession.
https://t.co/qvrMhEQ92U

[Hongshun YANG @HongshunYang]

Huang, M., Zhao, X., Mao, Y., Chen, L., & Yang, H. 2021. Metabolite release and rheological properties of sponge cake after in vitro digestion and the influence of a flour replacer rich in dietary fibre. Food Research International, 144, 110355.

https://t.co/1QOFbyWH1v

[Hongshun YANG @HongshunYang]

He, Y., Zhao, X., Chen, L., Zhao, L., & Yang, H. 2021. Effect of electrolysed water generated by sodium chloride combined with sodium bicarbonate solution against Listeria innocua in broth and on shrimp. Food Control, 127, 108134.
https://t.co/lOheeWGqzX

[FOS Research @ResearchFoS]

A method was developed for the separation of 42 common flavonoid glycosides in food by combining advanced mass spectrometry with chromatographic separation. This may be applied to investigate the flavour and bioactivity related to these compounds.
https://t.co/N47joYdUvr

[FOS Research @ResearchFoS]

NUS food scientists have demonstrated that grounded wheat bran enables its fortification in Asian wheat noodles by up to 20% without compromising organoleptic acceptance and it can be an effective approach in promoting people’s dietary fibre intake.

https://t.co/459lIc9mha

[NUS Department of Food Science and Technology @NUS_FST]

Research paper written by NUS food scientists, Liu Yunjiao, Yuan Wenqian, Lu Yuyun and Prof Liu Shao Quan

[FOS Research @ResearchFoS]

Spent coffee grounds (SCG) is a low-value solid food waste generated from rising consumption of coffee. The addition of yeast extracts may enhance the transformation of SCG into a potential alcoholic beverage with flavor compound complexity.

https://t.co/1qENXIA25x

[NUS Department of Food Science and Technology @NUS_FST]

FST-Featured! Find out more on plant-based alternatives in CNA Interview with Dr Leong Lai Peng: https://t.co/mEcwWzP0Cg

[NUS Department of Food Science and Technology @NUS_FST]

In order to answer the question whether coronaviruses (CoVs) can be transmitted via foods, NUS food virologists have made a comparison between CoVs with the most recognized foodborne virus, human noroviruses (NoVs).
Read More: https://t.co/1oihyzkxu2

[FOS Research @ResearchFoS]

With the use of an in vivo platform (zebrafish larva), NUS food virologists have found that fucoidan, a naturally occurring carbohydrate from brown algae could be a potential anti-viral candidate for the human norovirus.
https://t.co/cyyOI7byBM

[NUS @NUSingapore]

Fancy a #probiotic cuppa? NUS food scientists have created new coffee and tea drinks that are packed with over 1 billion units of gut-friendly live probiotics: https://t.co/7tUUPYM95m #NUSResearch #NUSInnovation

[NUS Department of Food Science and Technology @NUS_FST]

Applications for NUS Master of Science in Food Science and Human Nutrition is now opened till 1 March 2021. Apply here at https://t.co/IJesErRJ3V

#nus #fst #singapore #msc #foodscience #nutrition #university