Taste receptors for bitter substances are not only found on the tongue but also on cells outside the oral cavity. As a new study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich now ...
Evolution
Jul 3, 2023
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37
Cropping systems are one of the most important components in the crop production system, which is intensified to feed a growing global population. Previous studies focused on high yield with less attention to production of ...
Agriculture
Jun 29, 2022
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19
The word starch brings to mind for many people either a food component or something used to stiffen clothing—but its use covers much territory. Starch is used in a wide variety of food and non-food settings. In fact, the ...
Biotechnology
Jun 20, 2019
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0
The pungent compound 6-gingerol, a constituent of ginger, stimulates an enzyme in saliva that breaks down foul-smelling substances. It thus ensures fresh breath and a better aftertaste. Citric acid, on the other hand, increases ...
Other
Jul 31, 2018
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10
Food scientist Hang Xiao of the University of Massachusetts Amherst recently received a four-year, $491,220 grant to study the biochemical fate of nanoemulsion-based food delivery systems in the gastrointestinal (GI) tract, ...
Bio & Medicine
Jan 17, 2014
1
0
(Phys.org) —Silicon is in great demand. When used in lithium-ion batteries (LIBs), which power smartphones and electric and hybrid cars, silicon anodes have a much greater theoretical capacity than conventional graphite ...
Strawberry lovers rejoice: the days of unpacking your luscious berries from the refrigerator only to find them sprouting wispy goatees of mold may be numbered. A research team from the U.S. Department of Agriculture's (USDA) ...
Optics & Photonics
Jun 4, 2013
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0
(Phys.org)—Nanotechnology is such a new innovation that no one is really sure what will come of it. Predictions range from the ability to reproduce things like diamonds and food, to the world being devoured by self-replicating ...
Bio & Medicine
Feb 13, 2013
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0
(Phys.org)—Batches of wine that get "stuck" or slowed during the fermentation process pose a big problem for winemakers, costing them time, money and a lot of ruined batches.
Biochemistry
Sep 12, 2012
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0
In evaluating the bioactive compounds of Illinois blueberry and blackberry wines, University of Illinois scientists have found compounds that inhibit enzymes responsible for carbohydrate absorption and assimilation. And that ...
Biochemistry
Aug 20, 2012
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