Eating processed meat has been linked with an increased risk of developing dementia, say Leeds researchers exploring a potential link between consumption of meat and development of dementia.
Developed by researchers at the University of São Paulo, the non-invasive methodology facilitates identification of immature or poor-quality seeds without destroying them or creating residues.
In recent years, fermented dairy foods have been gaining attention for their health benefits, and a new review published in the Journal of Dairy Science indicates these foods could help reduce conditions like hypertension (high blood pressure). A team of investigators report on numerous studies of fermented milks as antihypertensive treatments and in relation to gut microbiota modulation. They also examine the potential mechanistic pathways of gut modulation through antihypertensive fermented milks.
Zhao and colleagues studied the co-evolutionary relationship between rust fungi and its hosts using genes specifically needed for the host infection at different spore stages. They compared the transcriptomes of Pst during infection of wheat and barberry leaves and identified the genes needed for wheat or barberry infection and the genes needed to infect both. They found a larger proportion of evolutionarily conserved genes in barberry, implying a longer history of interaction with Pst.
As one of the founding members of the International Rye Genome Sequencing Group, the University of Maryland (UMD) co-published the first full reference genome sequence for rye. UMD and international collaborators saw the need to track rye's useful genes to fulfill its potential for crop improvement across all major small grains. The result is a valuable resource that can help improve grain yield, disease resistance, and temperature tolerance to increase climate resilience.
Malting, the processing of cereal grains into malt, generates rootlets as a side-stream product, which is currently mostly utilised as animal feed. However, this leftover material has not only a high protein content, but also high amounts of phytochemicals, which makes it a highly potential source of development for the food industry, according to a recent study from the University of Eastern Finland, published in npj Science of Food.
Researchers improve their newly established quantum algorithm, bringing it to one-tenth the computational cost of Quantum Phase Estimation, and use it to directly calculate the vertical ionization energies of light atoms and molecules such as CO, O2, CN, F2, H2O, NH3 within 0.1 electron volts of precision.
The popular stevia sweetener comes from a tropical crop. New research is helping find the varieties that can grow in colder climates.
A bit of seaweed in cattle feed could reduce methane emissions from beef cattle as much as 82 percent, according to new findings from researchers at the University of California, Davis.
Subsidising low carbon emission meals could encourage more people to choose them, according to new research.