NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new ...

Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its ...

Co-fermentation method using lactic acid bacteria and yeast unlocks nutrients in kombu, boosting probiotics and GABA, and ...

A living biosensor composed of bacteria that lights up when it detects acetic acid, which is the primary chemical indicator ...

The world runs on vegetable oil. It’s the third-most-consumed food globally after rice and wheat. It’s in your morning croissant and your oat milk, your salad dressing, your afternoon snack bar, and ...

In beer brewing, fermentation is crucial. This is when yeast converts the sugars that are found in processed, malted barley into alcohol. Scientists have now determined that white noise can actually ...

Central goals of the circular economy include closing material cycles, reducing waste, and permanently keeping raw materials ...