Insect Oils Move From Farm Waste to Functional Food Fat
A new review maps how the molecular structure, processing history, and triacylglycerol architecture of insect oils determine their quality, digestion, ...
Tag: food chemistry
Overfermented cocoa beans can smell smoky without any smoke at all
Researchers at the Leibniz Institute for Food Systems Biology in Munich have shown that overfermentation of cocoa beans produces smoky, ...
Scientists Discover an Umami Peptide from Sea Cucumber That Also Fights Inflammation in Cells
Researchers used flavoromics, bioinformatics, molecular simulation, and cell assays to identify a sea cucumber peptide, FDRGF, that delivers strong umami ...
Konjac and Carrageenan Team Up to Shield Beta-Carotene in Novel Emulsion Gels
Scientists have built a double-network emulsion gel from sodium caseinate, konjac glucomannan, and kappa-carrageenan that significantly improves the storage and ...
Pineapple Enzyme Unlocks Molecular Secrets of Meat Tenderization
A new study combines experiments and molecular simulations to reveal how bromelain from pineapple restructures beef myofibrillar proteins, with an ...
Why Ripe Chili Peppers Smell Fruitier: Ripening Links Heat and Aroma
A new study tracking eight chili pepper cultivars across three ripening stages finds that capsaicinoid accumulation and fruity ester aromas ...
Non-Alcoholic Beer Can Hide as Much Purine as Regular Beer, Study Finds
A new HPLC-based analysis of 43 beverages shows that non-alcoholic beers can retain purine levels comparable to full-strength beer, with ...
Fermented Fish Mint Emerges as a Powerful Shield for Meat Proteins
Chinese researchers found that fermenting fish mint with Lactiplantibacillus paraplantarum L-ZS9 boosts its polyphenols 2.45-fold and enables the extract to ...
Pomegranate Seeds, Long Thrown Away, Yield Protein Fractions With Surprising Food Power
A systematic fractionation of pomegranate seed protein reveals four fractions with distinct structures, functions, nutritional profiles and digestibility behaviors.
Tiny Cellulose Rods Keep Pea Starch Gels Fresh by Locking Up Water
Cellulose nanocrystals cut pea starch retrogradation nearly in half by binding water and physically blocking chain recrystallization, offering a natural ...
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Mothers who receive childcare support from maternal grandparents show more parental warmth, finds NTU Singapore study
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University of Seville Breaks 120-Year-Old Mystery, Revises a Key Einstein Concept
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Bee body mass, pathogens and local climate influence heat tolerance
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Researchers record first-ever images and data of a shark experiencing a boat strike
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Groundbreaking Clinical Trial Reveals Lubiprostone Enhances Kidney Function
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