Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which are commonly present in vegetables cause the spontaneous fermentation of vegetables, ...
Cell & Microbiology
Jul 26, 2024
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In so-called precision fermentation, egg and milk proteins are produced with the help of bacteria, yeasts or other fungi. This results in foods such as milk or cheese with a familiar flavor and texture. Supporters hope that ...
Social Sciences
Jul 22, 2024
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1
Soil salinization poses a threat to global agricultural production, food security and sustainable development. Affected by China's population growth and social and economic development, China's arable land has been decreasing ...
Ecology
Jul 8, 2024
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The soaring demand for avocados in Europe and North America has led to a trebling of global production in just over 20 years. However, this popular fruit is increasingly controversial because of the environmental impacts ...
Ecology
Jun 20, 2024
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1
Aquaculture has been a traditional and vibrant farming practice in China for 8,000 years. In the 21st century, the success of Chinese aquaculture and its contributions to global food security have attracted extensive attention ...
Agriculture
Jun 13, 2024
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A decline of natural tree hollows is forcing arboreal mammal numbers to fall, according to a new study exploring why these species are disappearing in Northern Australia.
Plants & Animals
Jun 7, 2024
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38
Researchers and artists have joined forces to "paint with light"—making invisible air pollution visible and demonstrating the health risks posed to people living and working in Ethiopia, India, and the UK.
Environment
Jun 5, 2024
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Seafood is in high demand across several regions of the world. Moreover, this demand for seafood is expected to surge by a whopping 56% by 2050. Given the high moisture content and susceptibility of seafood to microbial and ...
Biotechnology
May 30, 2024
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27
Montesinho Natural Park (MNP) is celebrated for its diverse flora and unique climate, creating an ideal environment for producing honey with distinctive attributes. With the demand for natural products and Protected Designation ...
Molecular & Computational biology
Apr 22, 2024
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4
Sometimes the processing that makes food safe can compromise flavor and nutrients, but food scientist Jennifer Acuff is looking for a way to make food safe and minimize loss of quality.
Cell & Microbiology
Apr 12, 2024
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