The science of food – Page 17
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ResearchMaple 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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ResearchRadishes grown using artificial leaf-derived fertiliser
Water-splitting catalyst combined with bacteria that make ammonia and store their own fuel
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BusinessEU 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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NewsBrazil’s meaty mess
Investigation reveals corruption among Brazilian meat inspectors, use of chemicals to hide rotten meat
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ResearchTomography keeps its cool to analyse ice cream
First in-depth study of the multiphase 3D structure of ice cream possible with new experimental design
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News'Remarkably flavourful' lab-grown poultry
Artificial meat firm now racing to drive down costs with an eye on consumer sales by 2021
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NewsGlyphosate is not carcinogenic, EU chemicals association concludes
Evaluation clears the way for long term authorisation of herbicide
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OpinionUsing microbes to explore new flavours
Microbes are often enemies in the kitchen, but when used can add new dimensions to cooking
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ResearchBiochar takes the pharmaceuticals out of urine
Method for cleansing waste urine could see it used as a fertiliser
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PodcastArsenic trioxide
How a ‘daft’ pharmacy mix up led to a series of poisonings in Victorian Britain
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ResearchSimple polymer tongue can taste the difference
Sensor that can discriminate between 25 fruit juices could be used for quality control
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ResearchSalivary salt modifies cheese’s tang
Researchers chew over link between physiology and flavour
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OpinionWhy pain is part of making food delicious
The reason we love eating irritants like chillis and ginger
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NewsNew database offers one stop shop for food safety hazards
Tool brings together safety information from Europe’s food safety agency
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ResearchCompounds responsible for world’s stinkiest fruit revealed
Durian pong can be recreated with fruity and oniony volatiles
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PodcastThe Secret Life of Fat by Sylvia Tara – Book club
The Chemistry World team discusses the benfits and drawbacks of the most maligned body tissue
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ResearchSpectroscopy allows in-egg chicken sexing
Identifying male chicks before they hatch could end the practice of culling cockerels in their millions
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ResearchLow phosphorus rice offers fertiliser pollution solution
Silencing gene that directs phosphorus into rice grains could mean cheaper food and healthier rivers