The mystery of what creates the rare, healthy sugar found in stingless bee honey, has been solved by researchers at The University of Queensland, in collaboration with Queensland Health Forensic and Scientific Services.
Plants & Animals
Aug 25, 2021
0
2888
Can something as simple as a cup of coffee with milk have an anti-inflammatory effect in humans? Apparently so, according to a new study from the University of Copenhagen. A combination of proteins and antioxidants doubles ...
Biochemistry
Jan 30, 2023
0
191
In recent years, the number of people affected by celiac disease, wheat allergy or gluten or wheat sensitivity has risen sharply. But why is this the case? Could it be that modern wheat varieties contain more immunoreactive ...
Other
Aug 11, 2020
0
390
(Phys.org) —A chemist at the University of Bath has teamed up with the UK Barista Champion to find the best type of water for making coffee. The pair are heading to the World Barista Championships in Italy on 8 June to ...
Other
Jun 5, 2014
1
0
The first scientific analysis of nutrient levels in edible microgreens has found that many of those trendy seedlings of green vegetables and herbs have more vitamins and healthful nutrients than their fully grown counterparts. ...
Biochemistry
Aug 29, 2012
0
4
Over the last few years, the use of nanomaterials for water treatment, food packaging, pesticides, cosmetics and other industries has increased. For example, farmers have used silver nanoparticles as a pesticide because of ...
Bio & Medicine
Aug 22, 2013
8
1
Many people have now embraced the plant-based meat movement. Plants high in protein, such as soybeans, are common ingredients, but it's been unclear how much of the nutrient makes it into human cells. In ACS' Journal of Agricultural ...
Biochemistry
Jun 22, 2022
1
855
Researchers at the Leibniz-Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM) have confirmed the presence of the rare amino acid ethionine in a plant—or more precisely, in the fruit ...
Other
Feb 28, 2020
0
48
Have you ever bitten into a nut or a piece of chocolate, expecting a smooth, rich taste, only to encounter an unexpected and unpleasant chalky or sour flavor? That taste is rancidity in action, and it affects pretty much ...
Analytical Chemistry
Oct 20, 2023
1
44
Scientists are working diligently to prepare for the expected increase in global population—and therefore an increased need for food production— in the coming decades. A team of engineers at Washington University in St. ...
Bio & Medicine
Apr 29, 2016
0
27
