Highlights
Culturing pork fat tissue on rye protein scaffolds
October 03, 2024Food scientists at the National University of Singapore (NUS) have developed a simple and scalable method for culturing pork fat…
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Improving sleep quality by mediating gut health
August 07, 2024National University of Singapore (NUS) nutritionists have found that 5-Hydroxytryptophan (HTP) supplementation can improve sleep quality in Singaporean older adults,…
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3D-printed plant protein scaffolds for cell-based meat culture
May 01, 2023National University of Singapore (NUS) food scientists developed three-dimensional (3D)-printed edible scaffolds for cell-based meat culture using ink based on…
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Catalyst-free oxidative coupling of flavones in food grade alkaline water
November 21, 2022NUS food scientists developed a method to synthesize bioactive bi- and tri-flavones using molecular oxygen and food-grade alkaline water. Flavonoids…
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Enhancing health benefits of coffee with probiotics
October 20, 2021NUS food scientists have developed a coffee beverage rich in live probiotics and health-promoting metabolites that enhance gut health and…
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Edible coating for seabass preservation
June 28, 2021NUS food scientists have developed a fish gelatin-based coating containing grape seed extract introduced by the vacuum impregnation process which…
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Noodles enriched in dietary fibre by advanced technology remains tasty
May 03, 2021NUS food scientists have demonstrated that finely ground wheat bran can be added to Asian wheat noodles by up to…
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Metabolic diversity of the “big six” of E. coli
April 13, 2020NUS food scientists have discovered that the six major strains of Escherichia coli (E. coli) that cause foodborne illnesses have…
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Keeping food safe from bacteria
June 07, 2019NUS food scientists have found that a combination of lactic acid with food grade sodium hypochlorite is an effective sanitiser…
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Detecting ethylene, the fruit ripening hormone
March 26, 2019NUS chemists have developed fluorescent probes for the detection of ethylene gas for fruit harvesting and storage. Ethylene is a…
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Soy alcoholic beverage: The next in-thing
November 27, 201727 Nov 2017. NUS food scientists have produced an alcoholic beverage from tofu whey, a waste product from the food…
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Okara: Biotransformed and back in action
October 26, 201726 Oct 2017. NUS food scientists have given okara, a soybean byproduct, a nutritional and flavour makeover using various enzymes…
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