Researchers from the US Agricultural Research Service (ARS) claim
to have stabilised a process of using extrusion technology to make
healthy and tasty snacks out of legumes.
A snack bar which can stay moist and chewy for up to 24 months
without the need for artificial preservatives has been developed by
scientists in California.
US researchers open up potential opportunities held in the citrus
genome, helping to detect specific genes related to pathogen
resistance and to high flavonoid and nutrient levels.
An improvement in the quality of flour ingredients is the focus of
new research by US government scientists who are taking a closer
look at hundreds of different proteins in the wheat kernels.
Scientists in the US have developed two new breeding lines for
smooth root sugar beet that could pave the way for more efficient
processing method for manufacturers.
