Salt, microbes, acid and heat in food preservation

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: ...

Study of crabs suggests they are capable of feeling pain

(Phys.org)—A pair of researchers with Queen's University in the U.K. has found via testing, that contrary to conventional thinking, crabs appear to be capable of feeling pain. In their paper published in the journal Biology ...

Want better kimchi? Make it like the ancients did

Fermented foods like kimchi have been an integral part of Korean cuisine for thousands of years. Since ancient times, Korean chefs have used onggi—traditional handmade clay jars—to ferment kimchi. Today, most kimchi is ...

Microbes help make the coffee

When it comes to processing coffee beans, longer fermentation times can result in better taste, contrary to conventional wisdom. Lactic acid bacteria play an important, positive role in this process. Other species of microbes ...

Bioplastic – greener than ever

Polylactic acid is a degradable plastic used mostly for packaging. To meet the rising demand, ETH researchers have developed an eco-friendly process to make large amounts of lactic acid from glycerol, a waste by-product in ...

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