Compared to other breads, sourdough is easier to digest, has less of an impact on blood sugar, and is potentially more ...

Hydrogen is widely viewed as a promising clean energy carrier, but producing it efficiently and sustainably remains a major ...

Add Yahoo as a preferred source to see more of our stories on Google. Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good.

Florian Schattenmann, Cargill’s chief technology officer, explains how a technology that's been around for decades could help ...

"Anaerobic fermentation, carried out immediately after harvesting and before drying, is not a traditional process. However, coffee growers and experts have been seeking knowledge about the process ...

Fermentation is one of the oldest biotechnologies, yet it’s now driving some of the most cutting-edge innovations in health, nutrition, and sustainability. From therapeutic enzymes and precision ...

Preserving food isn’t new. We’ve been drying it, curing it, pickling it, and burying it (yes, in the ground) for thousands of years. I’ve always shied away from preserving, worrying that one false ...

Protein fermentation describes the microbial population's controlled breakdown and build-up of nitrogenous compounds under specific redox potential, pH balance and substrate limitation constraints.