Whereas humans have one receptor on their tongues that can detect all sorts of sweet things, from real sugar to artificial sweeteners like aspartame, insects have many receptors that each detect specific types of sugars. ...
Cell & Microbiology
Mar 6, 2024
0
15
Experts at the University of Nottingham have discovered how to create different colors of blue cheese. After discovering how the classic blue-green veining is created, a team of experts from the School of Life Sciences, were ...
Cell & Microbiology
Feb 5, 2024
0
63
The perception of taste is one of the most important senses and helps us identify beneficial foods and avoid harmful substances. For instance, our fondness for sweet and savory foods results from our need to consume carbohydrates ...
Evolution
Dec 29, 2023
0
133
A trio of food scientists at Amano Enzyme Inc. Innovation Center, in Japan, has found that adding a protein-glutaminase treatment to plant-based meat alternatives can make the resulting product juicier. In their study, reported ...
Consumer skepticism about the taste of vertically farmed greens is widespread. But the first scientific taste test from the University of Copenhagen and Plant Food & Research, New Zealand, shows that respondents rate greens ...
Agriculture
Nov 30, 2023
1
1
New research from the University of Oxford has revealed that bumblebees cannot taste pesticides present in nectar, even at lethal concentrations. This means bumblebees are not able to avoid contaminated nectar, putting them ...
Plants & Animals
Nov 16, 2023
0
31
A research team from the University of Cologne, in collaboration with colleagues from the Leibniz Institute for Food Systems Biology in Freising, has discovered a receptor for bitter taste in twelve different cartilaginous ...
Evolution
Nov 13, 2023
0
57
A team led by University of California, Riverside, scientists has cracked the puzzle of why Drosophila sechellia, a fly endemic to the Seychelles, is the only fly attracted to a fruit growing on this archipelago of islands ...
Evolution
Oct 31, 2023
0
43
Scientists at the University of California, Davis, in partnership with the Mars Advanced Research Institute, have announced a significant breakthrough in the production of low-calorie sugar substitutes, such as allulose. ...
Biochemistry
Oct 24, 2023
0
132
During the Battle of Flanders in July 1917, German soldiers deployed sulfur mustard-containing artillery shells on unsuspecting British and Canadian troops, marking the first time "mustard gas" had been used as a chemical ...
Biochemistry
Oct 18, 2023
0
31
