Proteins not only carry out the functions that are critical for the survival of cells, but also influence the development and progression of diseases. To understand their role in health and disease, researchers study the ...
Molecular & Computational biology
Mar 1, 2024
0
65
Vegan food is often sidestepped due to its rubbery consistency. Food technology researchers at Lund University in Sweden have now developed a way to make vegan food more appetizing by using new combinations of raw materials. ...
Biotechnology
Feb 16, 2024
1
33
Aldehydes are toxic compounds that are produced in the body by metabolic processes, especially upon alcohol consumption. They are dangerous because they bind to cellular macromolecules, such as DNA, RNA, and proteins, and ...
Cell & Microbiology
Nov 15, 2023
0
9
Half of plant proteins in the EU come from rapeseed plants. Until now, the plant has only been used for oil and animal feed, as it is both bitter and unsafe for human consumption. In a new study published in Nature, University ...
Molecular & Computational biology
May 8, 2023
0
78
A team of scientists led by researchers at the University of Massachusetts Amherst has recently made a surprising discovery, with the help of a wind tunnel and a flock of birds. Songbirds, many of which make twice-yearly, ...
Plants & Animals
Apr 17, 2023
2
950
A "non-essential" amino acid—so-called because the body can make it from other nutrients—can act as a nutritional cue to guide the body's responses to a low-protein diet, a RIKEN-led team has found in a study on fruit ...
Molecular & Computational biology
Oct 17, 2022
0
176
Balancing how much protein you eat with the amount your body needs could reduce nitrogen releases to aquatic systems in the U.S. by 12% and overall nitrogen losses to air and water by 4%, according to a study from the University ...
Environment
Jul 7, 2022
0
66
Meat production is a significant source of greenhouse gasses and widespread adoption of a plant-based diet is key to achieving the United Nations 2030 Sustainable Development Goals. A study publishing June 16th in PLOS Sustainability ...
Environment
Jun 16, 2022
0
13
Market-ready fungi-based meat alternatives are similar to meat in taste and texture. They involve reduced land resources and greenhouse gas emissions from agriculture and land-use change. This goes under the assumption of ...
Environment
May 4, 2022
2
116
ETH Pioneer Fellow Martin Hofmann has developed a method to produce high-quality plant-based meat alternatives. His research on the flow properties of soft materials enables him to imitate the marbling of real steaks.
Biotechnology
Mar 30, 2022
0
32
