RedOrbit According to the research team's report in the journal Lipids, the change occurred over the course of a four-year study using various mixtures of plant-based pr...
Popular Science Food manufacturers use L-cysteine, an amino acid in keratin, to stabilize dough and perk up the taste buds that detect salty, savory flavors. Although some factories derive their L-cysteine synthetically or from duck feathers, others get it from human ...
AgraNet (subscription) Evonik Industries recently announced that it began operating a pilot plant for the production of biobased ω- amino lauric acid (ALS) in Slovenska Lupca, Slovakia in early 2013. The biobased ω- amino -lauric acid is an alternative to petroleum-based laurin ...
ThePoultrySite.com US - A new type of soybean meal with a lower anti-nutritive content had a higher energy value than the conventional product and similar amino acid digestibility, according to new research from the University of Illinois. Researchers at the University ...
