The science of food – Page 13
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Research
Lemony chicken and a series of fortunate flavours
Citrus-flavoured sulfur compound found in fried chicken could replace unstable natural lemon aroma
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Research
Dietary supplement poisoning every 24 minutes in the US
275,000 calls concerning supplements were made to poison centres between 2002 and 2012
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Review
Mouthfeel: how texture makes taste
A tastebud-tingling guide for food lovers and food science scholars
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Feature
The science of distilling gin
Do you know your cold compound from your London dry? Nina Notman sorts through the botanicals to find the perfect cocktail
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Research
Computer plastics recycled into toys
Brominated flame retardants found in toys and cup lids
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Research
Burgers with a side of fluorescent nanomaterials
There are several ways to make carbon dots – laser ablation, electrochemical synthesis and barbecuing
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News
Heavy metal's revenge
Climate change could see levels of toxic mercury rise again even as the world cuts emissions
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Research
New ingredients for edible electronics
Kitchen cupboard staples used in sensors for detecting digestive disorders
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Podcast
Caesium chloride
A compound found in mineral water that is also used in medical treatments and solar cells
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Research
Garden centre plants may pose pesticide threat to bees
Insecticides on ornamental UK plants found at levels known to have an impact on pollinators
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News
UK crops at risk if EU pesticide ban expanded
Agricultural research institute calls for unbiased research on pesticides linked to bee decline
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Research
Maple syrup enhances antibiotics
A phenol-rich mixture extracted from maple syrup allows much smaller doses of antibacterial drugs to achieve the same results
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Business
EU conditionally approves Dow–DuPont merger
To satisfy competition concerns, DuPont will swap crop protection R&D assets for FMC’s nutrition business
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News
Brazil’s meaty mess
Investigation reveals corruption among Brazilian meat inspectors, use of chemicals to hide rotten meat