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

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

Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers.

XX Photo 1A team of NUS food scientists consisting of Assoc Prof Liu Shao Quan (centre), Dr Lu Yuyun (right) and Ms Geng ...

People have long given up on the search for the Fountain of Youth, a mythical spring that could reverse aging. But for some scientists, the hunt has not ended—it's just moved to a different place.

Hyperuricemia (HUA) is a metabolic disease caused by purine metabolism disorder, which is an important hub for many chronic ...

Your gut bacteria are constantly sensing, moving, and sharing nutrients to keep the microbiome thriving.

Off-putting smells can make even the healthiest of foods unpalatable. In a new study, researchers have developed a way to remove unpleasant aromas from plant-based proteins to make them smell more ...

Move over kombucha, we have a new fermented drink in town, which is gaining popularity.

About 70% of Indians suffer from some form of digestive issue. So, consuming enough probiotic foods is necessary. Here are the foods that have more probiotics than a bowl of curd.

Dog probiotics support gut health, immunity, and digestion through three essential strain types with proper dosing guidelines ...