The science of food – Page 8
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ResearchFreezer magnets improve avocado puree properties
Avocado anxiety could be over as magnetic field helps puree stay fresh
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PodcastTryptophan
Ben Valsler tackles ‘zombie facts’ and the tenuous connection between tryptophan in turkey and your post-Thanksgiving dinner doze
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FeatureSeparating turmeric fact from fiction
Thousands of papers have been published on curcumin’s healing potential, but its usefulness is not yet proven, finds Andy Extance
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ResearchSynthetic hormone stops water loss in crops
Virtual screening and scaffold merging behind compound that closes plant stomata
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PodcastCiguatoxin
The toxin found in reef fish that leads to food poisoning so bad it can cause life-long symptoms
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RSCThe future of chemistry: Science Horizons and Chemistry Means Business
Hundreds of scientists contributed to the Royal Society of Chemistry’s Science Horizons report to build a picture of the challenges and opportunities the next generation will bring
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ResearchMicrobes and renewable energy turn carbon dioxide into edible protein
Sustainable method for producing proteins for human consumption made possible by clever two-stage bioprocess
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ResearchFats may complicate potency tests on cannabis-infused chocolate
Chocolate appears to suppress the signal for THC, and maybe other cannabinoids
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ArticleRSSL experts on the science behind food and pharma
Three scientists, whose contributions help world-leading brands and SMEs develop and supply innovative, safe products, share their experiences working in the labs of contract research company Reading Scientific Services Limited (RSSL)
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NewsThe ‘Impossible Whopper’ has a secret ingredient: chemistry
The plant-based patty uses haem harvested from genetically engineered yeast
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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