The science of food – Page 8
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ResearchCatalyst metal recovery adds greener notes to whisky production
Bacteria harnessed to make magnetite nanoparticles that can trap copper for click reactions
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ResearchPoly(ionic liquid)s respond like taste buds in new saccharide detection system
System that exploits non-covalent interactions between ionic liquid moieties and carbohydrates could have multiple real-world applications
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Research2D synthetic clay sheets could create easy to recycle crisp packets
Alternative to metal-coated plastics possible thanks to new environmentally-friendly synthesis
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ResearchHumans consuming thousands of microplastic particles in their food every year
Fans of seafood and bottled water are exposed to thousands of microplastic particles each year
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ResearchRainproof pesticide uses sticky peptides to defend against Asian soybean rust
Devastating fungal disease tackled with antimicrobial and anchor peptide combo
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ResearchSwitching to sulfur stops deadly bacteria growth
Modified sugar prevents growth of Clostridium difficile while retaining useful properties
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ResearchEnzyme redesign magnifies rare sugar synthesis
Tweaks could allow scientists to explore the commercial potential of an unusual disaccharide found in Japanese sake
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ResearchPizza-baking process generates fluorescent nanoparticles
Scientists test toxicity of extra toppings
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BusinessBuilding a biological biocide
Aqualution Systems produces stable hypochlorous acid, a natural biocide up to 300 times more effective than bleach
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NewsIupac names 10 chemistry innovations that will change the world
Nanopesticides, MOFs and 3D bioprinting among potential breakthrough technologies for a sustainable future
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PodcastTocopherols
Mike Freemantle discovers sea buckthorn fruits also called 'beauty berries' because of their high concentration of tocopherols and tocotrienols, collectively known as vitamin E
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PodcastTrichloroanisole: Cork taint
If you've ever been unlucky enough to experience 'corked' wine, then 2,4,6-trichloroanisole, or TCA was likely the chemical culprit
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ResearchCo-crystals fish out cannabinoid from plant extract
Purifying cannabidiol from natural cannabis extract made cheap and easy thanks to amino acid partner
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OpinionWould you buy synthetic wine?
Can we replicate the chemical profiles of famously expensive drinks? And would people drink them?
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ArticleCombating food fraud
Tackling the issue of food fraud in the industry requires equipping scientists with the right analytical tools and technologies
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ReviewThe Poison Squad
Katrina Kramer reviews a biography of Harvey Wiley, who transformed US food safety laws