In an era of grocery stores and home refrigerators, it is easy to lose sight of the fact that, for most of history, people have been bound by the seasonality of food. This reality has long presented humanity with a conundrum: ...
Cell & Microbiology
Jan 19, 2024
0
36
Humans have been fermenting food and drinks—everything from kimchi and yogurt to beer and kombucha—for more than 13,000 years.
Biochemistry
Dec 19, 2023
0
15
In a stride towards enhancing the quality of yogurt products, researchers from University of Chemistry and Technology, Prague have uncovered exciting findings that shed light on the combined impact of microbial transglutaminase ...
Biochemistry
Aug 29, 2023
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1
Fermented foods are deeply seated in global food culture. Many recipes are highly guarded, passed through generations and shrouded in mystery. The microbial communities that make up fermented foods are often diverse, but ...
Cell & Microbiology
Aug 15, 2023
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3
It's a place most of us have to visit daily. Sometimes eagerly. Sometimes begrudgingly. But the kitchen also can be a place of scientific discovery.
General Physics
Jun 16, 2023
1
10
Gradually replacing 20 percent of global beef and lamb consumption with meat-textured proteins grown in stainless steel vats could cut agriculture-related CO2 emissions and deforestation in half by 2050, researchers reported ...
Environment
May 7, 2022
3
95
As demand for alternative protein sources grows, Australians are increasingly looking for options that are healthy, sustainable and ethically made.
Economics & Business
Apr 19, 2022
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4
Thyme and oregano possess an anti-cancer compound that suppresses tumor development, but adding more to your tomato sauce isn't enough to gain significant benefit. The key to unlocking the power of these plants is in amplifying ...
Biochemistry
Dec 20, 2021
0
1331
Human feces don't usually stick around for long—and certainly not for thousands of years. But exceptions to this general rule are found in a few places in the world, including prehistoric salt mines of the Austrian UNESCO ...
Archaeology
Oct 13, 2021
0
518
The most detailed study to date of the microbes in cheese was published today in Nature Food by a team of researchers at Teagasc and APC Microbiome Ireland SFI Research Center, led by Professor Paul Cotter. For this study, ...
Cell & Microbiology
Aug 14, 2020
0
26
