This new margarine, Novarin, was launched by the Dutch company in November last year to be used in puff pastry and croissants to meet targets for healthier bakery products.

For the stability of the dough, saturated fat must be used. But in this case, the high saturated fatty acids cause health problems. Novarin, not only reduce [...]

Chinese scientist have developed new functional vegetable juice for diabetics. The juice include no carbohydrate but include vitamins and other nutrition of the vegetables.

The process is fermentation process. In the process lactic acid bacteria such as, L. Plantarum and L.acidophilus,  are used. The process removes carbohydrates by returning lactic acid but retains other nutrition. Scientist [...]

Although omega-3 fatty acids have beneficial effects on human health, due to double bond in its structure, it can be easily oxidized and this oxidation bad effect shelf life of the products that are rich in omega-3.

Eggs are enriched with vitamins that have antioxidant property such as A,C and E. The aim is  providing oxidative [...]