Highlights
Ways to keep cut fruit fresh longer
August 24, 201524 Aug 2015 NUS food scientists have developed edible coating to extend the shelf-life of fresh-cut honeydew melon. Fresh-cut fruits…
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Designing bread for GI control
August 20, 201520 Aug 2015 NUS food scientists have reported that bread structure affected human chewing behavior which may explain the lower…
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Antimicrobial effect of blue LED in acidic foods
July 14, 201514 Jul 2015 NUS food scientists discovered that the antibacterial effect of blue LEDs could be enhanced by acidic or…
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Stinky beans as a hydrogen sulfide donor
June 09, 20159 Jun 2015 Food scientists discovered that stinky beans are a potent hydrogen sulfide donor that may be of benefit…
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Detection of Salmonella in raw duck meat
May 11, 201511 May 2015 NUS food scientists developed a real-time PCR based rapid protocol for Salmonella detection on raw duck meat,…
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Spoilage biomarkers of fresh chicken breast
March 03, 20153 Mar 2015 NUS food scientists identified volatile organic compounds (VOCs), which can be used as spoilage biomarkers of raw…
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Flavour compounds using ultrasound
February 21, 201521 Feb 2015. NUS food scientists discovered a methodology using high intensity ultrasound processing to generate Maillard reaction flavour at…
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Blue LED can kill germs
November 23, 201423 Nov 2014 NUS food scientists discovered a novel technology using blue LED to kill major deadly bacteria commonly associated…
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Taste of green tea
July 23, 201423 July 2014. NUS scientists have identified the key taste compounds responsible for the taste of unsweetened ready-to-drink (RTD) green…
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