News: food
New sanitiser kills salmonella in seconds
Food poisoning outbreaks caused by bacteria such as salmonella could be significantly reduced if a new sanitiser is proven to be successful in the next stage of trials.
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Cracking the code for better barley - and more of it!
Researchers have for the first time identified several genes in barley that could eventually lead to larger yielding crops.
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New discovery set to boost disease-resistant rice
Rice that is resistant to some of the worst crop-destroying diseases but can still produce large yields could soon become a reality for farmers worldwide.
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Are you missing out on the super benefits of chia seeds?
Chia seeds are a popular superfood but consumers may not be getting the most benefit possible out of them.
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New discovery to bulk up gluten-free fibre supplement
Scientists have for the first time constructed the reference genome for the source of the popular fibre supplement, psyllium husk, which could boost supplies of the versatile plant-derived product.
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There’s something fishy about flake sold in South Australia
It is a popular takeaway choice at fish and chip shops, but new research has revealed threatened species of shark are being sold as flake at some outlets across South Australia.
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Partnership strengthens ties between Nottingham and Adelaide
The University of Nottingham and the ³ÉÈË´óƬ have formally launched the Adelaide-Nottingham Alliance.
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Discovery projects’ wide-reaching impact
Fourteen grants totalling $7,269,318 have been awarded to ³ÉÈË´óƬ researchers from the Federal Government to continue their work in a range of important areas including health, wine and food production, pollution and nuclear physics.
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Research centre to grow space food expertise
A new research centre, led by the ³ÉÈË´óƬ, will focus international expertise on finding ways to provide the next generation of space explorers with nutritious foods, and the on-demand supply of materials and medicines.
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Higher wheat yields and protein content on the horizon
A team of international researchers has discovered a way to produce higher quality wheat. The scientists from the ³ÉÈË´óƬ and the UK’s John Innes Centre have identified a genetic driver that improves yield traits in wheat, which unexpectedly can also lead to increasing protein content by up to 25 per cent.
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