Food – Page 7
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ResearchBacterium altered to suppress hunger faces long road to clinic
Engineered microbes produce anti-obesity molecule in mice, but moving to humans poses challenges
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ResearchSimple cooking changes make healthier rice
Adding oil to water, cooling and reheating rice makes fibre-like resistant starch, reducing calories
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ResearchPlant plaster protects wine from vine decline
Fungal infection threatening to devastate vineyards could be halted by eco-friendly nanofibre membrane
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Research
Quick and cheap test to detect horse meat
Scientists develop test for meat authentification using a benchtop NMR machine
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ResearchModelling mastication
3D computational model of human chewing predicts food breakdown and flavour release
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ResearchDNA 'barcodes' used to track food
Milk has been successfully tracked as it is turned into cheese and yogurt in an advance that could fight food fraud
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ResearchCyanide test for cassava
Colour changing system indicates if developing world staple is ok to eat
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ResearchMaking light of food allergies
Pulsed light treatment improves protein digestibility whilst retaining functionality
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ResearchIlluminating test measures fat in milk
Fluorescent probe has much to offer the dairy industry
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ResearchStefano Farris: Food packaging chemistry
Stefano Farris discusses how his research could help reduce the amount of plastic used to wrap ham, cheese and pasta
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ResearchCatching criminals' coffee adulteration
A test can detect unwelcome extra ingredients in coffee by analysing the drink’s sugar fingerprint
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ResearchCoffee cup confusion
Scientists call for better labelling after research highlights inconsistencies in the chemical composition of a cup of coffee
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ResearchGraphene oxide stands the test of time
Humans have been consuming carbon nanomaterials for millennia
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ResearchHandshake assembles new emulsions
Chance discovery to let scientists use peptides to tune the properties of emulsions for foods, cosmetics and even drug delivery
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ResearchFatal toxins found in ‘edible’ wild mushrooms
Deadly kidney disease linked to one mushroom may also be caused by a related species that was thought to be safe to eat
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ResearchTaking inspiration from green tea
Understanding how polyphenols interfere with cholesterol’s biosynthesis could aid the design of cholesterol-lowering drugs
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ResearchUncovering the secrets of tea
Tea is known for being beneficial for our health, but how exactly do the compounds exert their benefits?
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ResearchWhy can we walk on custard?
Scientists take a closer look at how shear-thickening fluids respond to impacts
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ResearchMystery of green bacon solved
Scientists have used x-ray diffraction to determine the structure of the nitrite burn on bacon