News tagged with protein foods
Cellular secrets of plant fatty acid production understood; discovery could boost bioeconomy
(Phys.org) -- Research groups from Iowa State University and the Salk Institute for Biological Studies have uncovered the function of three plant proteins, a discovery that could help plant scientists boost ...
May 14, 2012 |
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Researchers uncover secrets of 'miracle fruit'
(PhysOrg.com) -- Though not very well known in the United States, at least until the past few years, the miracle fruit is a cranberry like fruit that has the unique property of being able to make acidic or ...
Sep 27, 2011 |
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A 'B12 shot' for marine algae? Scientists find key protein for algae growth in the ocean
Scientists have revealed a key cog in the biochemical machinery that allows marine algae at the base of the oceanic food chain to thrive. They have discovered a previously unknown protein in algae that grabs an essential ...
May 31, 2012 |
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Diatom biosensor could shine light on future nanomaterials
(PhysOrg.com) -- A glow coming from the glassy shell of microscopic marine algae called diatoms could someday help us detect chemicals and other substances in water samples. And the fact that this diatom can ...
Mar 23, 2012 |
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Decoding the molecular machine behind E. coli and cholera
Scientists from Queen Mary, University of London have discovered the workings behind some of the bacteria that kill hundreds of thousands every year, possibly paving the way for new antibiotics that could treat infections ...
Feb 09, 2012 |
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Closing in on an ulcer- and cancer-causing bacterium
A research team led by scientists at the Chinese University of Hong Kong is releasing study results this week showing how a bacterium, Helicobacter pylori, that causes more than half of peptic ulcers worldw ...
Dec 07, 2011 |
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Researchers crack pigeonpea genome
Once referred to as an "orphan crop" mainly grown by poor farmers, pigeonpea is now set to join the world's league of major food crops with the completion of its genome sequence.
Nov 06, 2011 |
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Scientists sniff out the evolution of chemical nociception
Whenever you choke on acrid cigarette smoke, feel like you're burning up from a mouthful of wasabi-laced sushi, or cry while cutting raw onions and garlic, your response is being triggered by a primordial chemical sensor ...
Mar 17, 2010 |
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It looks, feels and tastes like chicken, but it's made of soy
Sure, some delicacies might taste just like chicken, but they usually feel and look much different. Soy meat alternatives, such as the soy burger, have become more popular recently, with increased sales of ...
Feb 04, 2010 |
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Passover's matzoh ball soup may be good for your health
With the Jewish holiday of Passover beginning at sundown next Wednesday, April 8, a staple of the traditional dinner -- chicken soup with matzoh balls -- may take on medicinal importance based on findings ...
Apr 02, 2009 |
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Is one diet as good as another? New study says no and tells you why
Any diet will do? Not if you want to lose fat instead of muscle. Not if you want to lower your triglyceride levels so you'll be less likely to develop diabetes and heart disease. Not if you want to avoid cravings that tempt ...
Mar 04, 2009 |
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Egg-irony: High cholesterol food may reduce blood pressure
Researchers in Canada are reporting evidence that eggs — often frowned upon for their high cholesterol content — may reduce another heart disease risk factor — high blood pressure.
Feb 20, 2009 |
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Study shows soy protein alleviates symptoms of fatty liver disease
University of Illinois researchers report this week that new research shows how soy protein could significantly reduce fat accumulation and triglycerides in the livers of obese patients by partially restoring the function ...
Apr 23, 2012 |
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Standard test may miss food ingredients that cause milk allergy
The standard test used to detect milk-protein residues in processed foods may not work as well as previously believed in all applications, sometimes missing ingredients that can cause milk allergy, the most common childhood ...
Chemistry / Analytical Chemistry
Mar 28, 2012 |
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Shedding light on why it is so 'tough' to make healthier hot dogs
In part of an effort to replace animal fat in hot dogs, sausages, hamburgers and other foods with healthier fat, scientists are reporting an advance in solving the mystery of why hot dogs develop an unpleasant tough texture ...
Dec 07, 2011 |
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