Page 28 - William Chen News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Healing properties of the stinky durian’s thorns Adrian Wilson 1st April 2021 Food scientists from Nanyang Technological University in Singapore (NTU Singapore) have made an antibacterial gel bandage using the discarded husks of the popular durian tropical fruit. Known as the King of Fruits in Southeast Asia, but with a highly pungent odour many find distasteful – it has been banned on public transport in certain regions – the durian has a thick husk with spiky thorns. The husk is discarded, while the sweet flesh surrounding the seeds on the inside is considered a delicacy. By extractin...

Thursday, 11 Mar 2021 08:39 AM MYT Alkaline water has a higher pH level than regular water. pH is a measure of how acidic or alkaline a solution is. — AFP pic Subscribe to our Telegram channel for the latest updates on news you need to know. SINGAPORE, Mar 11 — Alkaline water systems are gaining popularity in Singapore, with companies recording annual jumps in sales of up to 30 per cent over the years.  But even as the popularity of these machines climbs, the Consumers Association of Singapore (Case) called out the “unfair practices” of one such company, Triple Lifestyle Marketing, a...

March 05, 2021 Crab cakes made from microalgae protein by Singapore food tech start-up Sophie’s Bionutrients. Sophie's Bionutrients Plant-based meat alternatives – from burger patties and sausages to minced pork and even shrimp – are an increasingly common sight on supermarket shelves and dining tables across Asia. Indeed, a recent study projects that the market for meat analogues in Asia-Pacific will grow by 25 per cent over the next five years. Most of these products are derived from mainstream ingredients such as soy, wheat, peas and gluten – and for good reason. For instance, the ...

Cool innovation: Singapore firm and academics create probiotic ice cubes Singapore ice supplier Uni-Tat Ice & Marketing has launched a probiotic ice cube product in several supermarkets across the island-state. Made from filtered water, each ice cube weighing 26g contains Bifidobacterium lactis ​at a CFU count of 2.8bn. The innovation is a result of its collaboration with Nanyang Technological University (NTU) via a project partially funded by government agency Enterprise Singapore. Speaking to NutraIngredients-Asia, ​Andy Goh, general manager at Uni-Tat Ice...

The Straits Times Use of technology could cushion agriculture sector from the impact of climate change ECO-ARK https://str.sg/JHfy They can read the article in full after signing up for a free account. Share link: Or share via: Sign up or log in to read this article in full Sign up All done! This article is now fully available for you Read now Get unlimited access to all stories at $0.99/month for the first 3 months. Get unlimited access to all stories at $0.99/month for the first 3 months. including the ST News Tablet worth $398. Let's go! Spin the wheel for ST Read and Win now.