Biochemistry news

No more brown apples?

The longer an apple retains its beautiful colour, the better it is – especially for the food industry. Therefore, the industry works intensely on inhibiting the "browning" of fruits. Chemists of the University of Vienna ...

dateNov 11, 2015 in Biochemistry
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Microbes map path toward renewable energy future

In the quest for renewable fuels, scientists are taking lessons from a humble bacterium that fills our oceans and covers moist surfaces the world over. While the organism captures light to make food in a process called photosynthesis, ...

dateNov 11, 2015 in Biochemistry
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