2024 5+6

Researchers have found a way to genetically engineer a type of test plant to more efficiently produce different kinds of seed oil.

Some truffles are particularly expensive and therefore often the target of food fraud. For example, high-priced Piedmont truffles (Tuber magnatum) are often difficult to distinguish from the cheaper spring ...

Today the koji mold is a master fermenter, but it has a checkered past

Gouda-type cheeses were produced on a pilot-scale from raw milk (RM-G) and pasteurized milk (PM-G). Sixteen key aroma compounds previously characterized by the sensomics approach were quantitated in the unripened cheeses and at five different ripening stages (4, 7, 11, 19, and 30 weeks) by means of stable isotope dilution assays. Different trends were observed in the formation of the key aroma compounds. Short-chain free fatty acids and ethyl butanoate as well as ethyl hexanoate continuously increased during ripening but to a greater extent in RM-G. Branched-chain fatty acids such as 3-methylbutanoic acid were also continuously formed and reached a 60-fold concentration after 30 weeks, in particular in PM-G. 3-Methylbutanal and butane-2,3-dione reached a maximum concentration after 7 weeks and decreased with longer ripening. Lactones were high in the unripened cheeses and increased only slightly during ripening. Recent results have shown that free amino acids were released during ripening. The aroma compounds 3-methylbutanal, 3-methyl-1-butanol, and 3-methylbutanoic acid are suggested to be formed by microbial enzymes degrading the amino acid l-leucine following the Ehrlich pathway. To gain insight into the quantitative formation of each of the three aroma compounds, the conversion of the labeled precursors (13C6)-l-leucine and (2H3)-2-keto-4-methylpentanoic acid into the isotopically labeled aroma compounds was studied. By applying the CAMOLA approach (defined mixture of labeled and unlabeled precursor), l-leucine was confirmed as the only precursor of the three aroma compounds in the cheese with the preferential formation of 3-methylbutanoic acid.

Protein — the one macronutrient yet to be demonized by the diet industry — is in a scientific and cultural gray area. How much protein do we actually need?

During the first day of operation and the next day, yellow clusters appear in 3D printed plant cells suspended in hydrogel. The information is from ACS Central Science 2024 and available at DOI: 10 ...

Plants aren't just passive participants in Earth's climate cycle—they can play an important role in shaping it, researchers report.

The drug omalizumab, commonly used to treat asthma, nasal polyps, and hives, prevents severe reactions in people with food allergies.

In Deutschland sind vegane und vegetarische Fleischersatzprodukte immer beliebter. Der Fleischkonsum nimmt hingegen ab.

You might have heard that non-sugar sweeteners are bad for you, maybe even worse than sugar, itself. You've been misled by lazy research.

The BBC is launching a new series to explore the limits of artificial intelligence by pitting it against the most powerful thinking machines on the planet – the human brain.

The majority of shoppers are ‘unwilling to sacrifice quality’ even if that means paying a higher price, new research suggests. Plus: opportunities in dairy desserts, ice cream, label claims and pack sizes.

Most cheeses are pressed into round wheels rather than rectangular boxes, and the reason has to do with bacteria, both inside and outside the cheese.

The research aimed at lovers of white bread has been funded by the government to improve the health benefits of UK food.

The inventors of a suite of tests that enable food packages to signal whether their contents are contaminated are working to bring producers and regulators together to get their inventions into commercial ...

There are a lot of false facts about lemons floating around. We're here to set you straight with the truth about lemon's uses, health benefits, and longevity.

Mead, made from a base of honey, water, and fermented using either yeast or bacterial cultures, is believed to be the oldest alcoholic beverage in existence.

Where is jasmine grandiflorum, where is sambac, which is auriculatum, and which one is not jasmine at all? I once wrote an article about jasmine, but as usual, I tried to cover everything at once, resulting in a rather confusing and chaotic narrative. As it turned out, many people were still unclear about the difference between Jasmine grandiflorum and Jasmine sambac. Hence, I'd like to delve a bit deeper into this topic today. So, the b

For health and safety reasons, the search for green, healthy, and low-calorie sweeteners with good taste has become the demand of many consumers. Furt…

In his new book, Christof Koch views consciousness as a theorist and an aficionado.

Scientists look into how mycelium leather, which is a more sustainable alternative to traditional leather, could be grown and cultivated in an easier and more effective way. Read to learn more.

Decanting wine can make the difference between turning a good bottle into something that tastes great. Learn how to do it right from these two sommeliers.

Brown sugar is more than just an ingredient used in baking recipes. Find out how this sugar with rich molasses and deep flavor is different from other sugars.

Does your brain have a microbiome?

Evidence is mounting.

The food matrix is a complex system encompassing all constituent elements in food production. It influences the digestibility of these elements through direct interactions and affects the digestive...

Restaurants have been incorporating cicadas into their menu, serving dishes like cicada salad or roasted cicada. Read to learn more.

Cardiff University scientists are brewing beer after studying Africanised honey bees in Namibia.

There are few problems now that AI and machine learning cannot help overcome. Researchers from the Yokohama National University use this modern advantage to overcome what conventional methods cann ...