The science of food – Page 18
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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
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OpinionWhy science says you should brine your Christmas turkey
Unlock the flavour hidden in your roast with this delicious recipe
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ResearchTraffic light label indicates food freshness
Ammonia gas diffusion basis for inexpensive colour-changing food freshness label
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ReviewIngredient: unveiling the essential elements of food
Laura Fisher peels back the layers of Ali Bouzari’s new book
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OpinionHow chefs scale up dishes without sacrificing taste
Tips to make a pavlova that can feed 600 guests this Christmas
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FeatureThe chemistry in your cuppa
Katrina Megget finds there’s more to tea than just a great brew – it’s also chemically complex
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NewsHealth agency calls for ban on neonicotinoid in Canada
Government body reports imidacloprid poses a threat to marine insects and soil-dwelling organisms
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FeatureCould artificial meat save the planet?
As meat production becomes unsustainable, Dinsa Sachan investigates the new industry of meat substitutes
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ResearchSecret of liquorice's unique smell unravelled
Chemists have identified 39 aroma compounds that give liquorice root its distinctive aroma
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NewsTaiwan moves to create chemical safety agency
Government plans to establish a bureau to oversee chemicals following a serious food contamination scandal in 2011
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OpinionWhy bubbles transform our meals
Manipulating gases can improve baking and create fizzy treats
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Research‘Ginger-meter’ tests strength of spice samples
Electrochemical sensor used to detect gingerol compounds
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BusinessEU scrutinises Syngenta–ChemChina union
European commission investigates competition concerns in agricultural megamerger
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BusinessCorn growers’ lawsuit contested by Syngenta
Syngenta opposes class action seeking over $5bn in damages related to its genetically engineered corn
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OpinionTips to beat a cheese snob with science
Why biological choices can dramatically influence the flavours, textures and aromas of dairy delights
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ResearchPCR probes purity of pork products
Double gene targeting technique distinguishes between closely-related species in meat products