Microbes in "starter cultures" impart a distinctive tang and longer shelf life to food like sourdough bread, yogurt and kimchi through the process of fermentation. To get a better grasp of how microbes do this in fermented ...
Other
Aug 5, 2020
0
5
Microalgae could provide an alternative source of healthy omega-3 fatty acids for humans while also being more environmentally friendly to produce than popular fish species. This is the result of a new study by scientists ...
Ecology
Jul 7, 2020
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10
Chanterelles (Cantharellus cibarius) are one of the most popular mushrooms in Germany. Depending on the weather, chanterelle season starts in early July. Connoisseurs value the mushroom's delicate fruity aroma, which is reminiscent ...
Other
Jun 30, 2020
0
6
Who knew a potentially deadly bacteria could be used for good?
Biochemistry
Feb 21, 2019
0
13
Our planet faces a growing food crisis. According to the United Nations, more than 800 million people are regularly undernourished. By 2050, an additional 2 to 3 billion new guests will join the planetary dinner table.
Environment
Oct 20, 2017
0
52
Every mouthful of food we eat is teeming with chemical reactions. Adding ingredients and cooking helps us control these reactions and makes the food taste better and last longer. So what if we could target food at the molecular ...
Bio & Medicine
Jun 22, 2016
0
46
Killer whales in European waters face extinction due to outlawed but long-lived pollutants that also threaten several species of dolphins, according a study released Thursday.
Plants & Animals
Jan 14, 2016
1
76
A new study published this week in Nature's Scientific Reports reveals the importance of omega-3 fatty acids for the health of the ocean.
Plants & Animals
Sep 17, 2015
0
52
Methane is an organic carbon compound containing the fundamental building block of nearly all living material: carbon. It provides an important source of energy and nutrients for bacteria. Methane is produced in oxygen-free ...
Earth Sciences
Aug 27, 2012
0
0
Martijn Eggink is cultivating a new bell pepper variety with an exotic flavour. This is the basis for his PhD research at Wageningen UR, in which he will correlate the flavour of the bell pepper to sugars, acids and aroma ...
Biotechnology
May 3, 2012
0
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