Xanthophyll esterification has been recognized as a natural method of improving carotenoid stability during grain storage. A joint study conducted by The Institute for Sustainable Agriculture and The ...

Researchers have discovered that a little-known by-product of sunflower oil production could dramatically improve the nutritional value of bread.

Researchers have found a surprising way to turn sunflower oil waste into a powerful bread upgrade. By replacing part of wheat flour with partially defatted sunflower seed flour, breads became ...