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phytochemicals

07/18/2018 / By Edsel Cook

Studying the effects of pomegranate seed flour on dough and bread quality

Turkish researchers have reported that adding a certain amount of pomegranate seed flour to the dough mixture improved the nutritional content of the bread without seriously compromising its appearance or qualities. The fortified bread contained higher levels of dietary fiber while remaining appealing to the eyes and taste of the health-inclined consumer. The trial was […]

04/22/2018 / By Michelle Simmons

Repurposing wine leftovers: Waste from grapes found to have many uses, from natural food preservatives to cosmetic ingredients

No parts will be wasted in winemaking anymore, as researchers found a way to make use of the waste from grapes. The researchers at the University of Nebraska-Lincoln discovered that wine leftovers – seeds, stalks, and skins – can be used as natural food preservatives as well as ingredients in cosmetic products. In the process of making […]

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