Supercontinuum lasers can lead to better bread and beer

Researchers from the Department of Food Science (FOOD) at the University of Copenhagen in Denmark are the first in the world to have analysed whole grains with long near-infrared wavelengths using a new type of light source, the supercontinuum laser. The research has significance for our knowledge of food ingredients and may, for example, eventually Read more about Supercontinuum lasers can lead to better bread and beer[…]