The science of food – Page 9
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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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NewsLettuce could be used to grow drugs on Mars
Infecting plants with a bacterium that can genetically modify plants could be an answer to producing drugs on other planets
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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
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NewsAdding CBD to everything from soft drinks to cakes prompt warnings
US authorities start to take action on cannabidiol additives
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ResearchGenes that make lemons sour revealed
When life gives you lemons, mutate their proton pumps to make them sweeter
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NewsWhy cadmium is a problem for chocoholics
The EU has set new limits on the heavy metal in your food
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PodcastOmega-3 fatty acids
Many consume cod liver oil due to 'a vague sense we should be taking them for something' – but what to the omega-3 fatty acids actually do?