Browsing Tag

Biochemistry

Subtle flavors

Scientists discover a new class of taste receptors Evolution is a tinkerer, not an engineer. "Evolution does not produce novelties from scratch. It works with what already exists," wrote Nobel laureate François Jacob in 1977, and…

Models explain changes in cooking meat

By treating meat as a network of flexible polymers surrounded by flowing moisture, computer models can accurately predict how much it will shrink when cooked. Meat is no ordinary solid. Made up of complex networks of moisture-saturated…