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 ...

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

It is well known in the food world that the intense, at times startling flavors one encounters at Noma, the Copenhagen restaurant named the world’s best four times in a five-year period by Restaurant ...

While some parts of the world—particularly Asia—have rich histories of using fermentation, more people across the US are making their own kimchi and sauerkraut, brewing kombucha in their kitchens, and ...

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 ...

Brief description of project: This past Fall 2016, Principles of Fermentation, CHM/CPD/MBI 436A (three credits), was offered for the first time. It was team taught by Luis Actis (MBI), Jason Berberich ...

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