The science of food – Page 19
-
OpinionWhy we need an allergic reaction
Michael Walker calls for a grand vision to protect people with food allergy
-
NewsCrispr-edited mushroom dodges regulation
Anti-browning mushroom developed using Crispr-Cas9 gene editing will not be regulated as a GMO by US agricultural agency
-
ResearchGolden opportunity to fight blindness with bananas
Studies on ‘golden bananas’ may help researchers develop carotenoid-rich varieties to combat vitamin A deficiency
-
-
OpinionWholesome additions
Ali Bouzari explains how whole ingredients are helping to defuse the unjustified public distrust of additives
-
ResearchBacterial behaviour a slippery slope to sewer fatbergs
Microorganisms in grease traps could magnify fat, oil and grease deposits in sewers
-
ResearchChemists identify taste ‘blueprint’ for Parmesan cheese
The compounds that make the Italian cheese unique have been pinpointed by food scientists
-
Research
California Bay area sees 39% drop in PBDEs in breast milk
Decade old Californian ban on flame retardants delivering results
-
OpinionSticky situations
Ali Bouzari reveals how mastering the science of stickiness can improve flavours or ease food preparation
-
ResearchTest to tell if your mince is telling porkies
Metabolites offer a new way to check for ham in your hamburger
-
-
PodcastBrominated vegetable oil
Too much cola can mess with your brain. The effects of excess brominated vegetable oil explained
-
NewsUpdated European regulation spells uncertainty for food nanomaterials
Questions over nanomaterial definition could hamper use in foods
-
-
ResearchEnzyme mutagenesis sweetens prebiotics
Cheaper and cleaner route to health-boosting carbohydrate that could replace conventional sugar in food
-
ResearchRubber-like structure for caramel proposed
Science behind caramel isn’t as sticky as we thought
-
-
ResearchMilk could aid fight against malnutrition
New animal model shows milk proteins can repair intestinal damage
-
OpinionThank you for smoking
Smoking foods may have its roots in preservation, but its chemistry can produce a range of delicious tastes, says Ali Bouzari
-
