Asian Stocks Rebound as Oil Prices Fall, Nvidia Earnings in Focus 
Asian Currencies Mixed as Aussie Dollar Rises on Hot Inflation 
Tokio Marine Eyes Multibillion-Dollar Suncorp Takeover 
Trian Drops Wendy’s Take-Private Bid Plans, Shares Plunge 14% 
SK Hynix Shares Fall as Workers Reject Wage Deal 
Debate over H-1B visas shines spotlight on US tech worker shortages 
Nvidia Options Price in $280 Billion Earnings Swing 
Want to cut your energy bills? Here’s how five experts are doing it 
FDA Adds Fatal Risk Warning to J&J and Legend Biotech’s Carvykti Cancer Therapy 
US-Canada Tariff War Escalates With 50% Auto Duties 
Booked to travel through the Middle East? Here’s why you shouldn’t cancel your flight 
Trump Escalates Canada Trade War With 50% Tariffs 
Heritage, desire and diplomacy: why China still values scotch whisky 
Blue Origin’s New Glenn Achieves Breakthrough Success With First NASA Mission 
The American mass exodus to Canada amid Trump 2.0 has yet to materialize 
U.S. Unleashes New Iran Sanctions, Targets Oil, Crypto and Trade Networks 
Why a ‘rip-off’ degree might be worth the money after all – research study 
Add as a preferred source on Google
Yatsurugigiken Inc. and Shinshu University’s Faculty of Agriculture, both in Nagano Prefecture, joined forces to create a machine that estimates the tastiness of soba or buckwheat noodles within seconds..
They expect restaurant operators, millers, agricultural cooperatives, and those from related industries be interested in the device.
According to Naoya Shimizu, president of Yatsurugigiken, millers have relied on skilled workers’ insights for flavor assessment, but their machine could evaluate the noodle’s quality in an objective fashion,
Soba noodle flavor is difficult to predict because the manner of boiling can change how they smell and taste.
Because of this, engineers from Yatsurugigiken and Shinshu University computed savory levels for buckwheat flour, the key component of soba.
They discovered that they could quickly assess the flavor index levels of phospholipids, proteins, and other components by applying UV LED-induced fluorescence to about 2 grams of buckwheat flour.
The device displays its evaluations on a scale of 1 to 100 in four categories, including fragrance and color.
The technology, which Shimizu referred to as the first of its sort in the world, excited him, he said.
