In Singapore, at least 30 tonnes of okara are generated daily and discarded as food waste or recycled as an animal feed. Despite its richness in nutrients, the reuse of okara as human food is limited due to high amount of indigestible fibre and low palatability. The team has developed a cost-effective enzymatic and fermentaion techniques to transform okara as a functional ingredient for applying into food innovations.
Read More
Para-phenylenediamine (PPD) is a widely used chemical substance in hair dyes to give a natural look and prevent the loss of colour during shampooing...
Read More
Water capture and dehumidification of climate-controlled areas are typically performed in...
Read More
Connecting a person's biological and virtual identities a long-standing challenge. The electronic signature is the gate to...
Read More
Packing containers is an integral part of the supply chain in all industries. Currently, most of the containers used for transporting...
Read More
This technology offer is a low-cost, shutterless thermal imaging sensor with no self-heating, based on a unique, patented...
Read More
The company has developed inkjet-printed perovskite solar cells. The combination of the innovative...
Read More
Separation of oil/water mixture using wetting materials has been extensively investigated. However, the wastes released...
Read More
Typically, a hydrophobic coating is achieved by surface modification, using...
Read More
This invention is related to a novel chemical process for extracting and recycling lead from lead...
Read More