Tag: food science

Researchers combined peptidomics, machine learning and molecular simulation to identify five novel long-chain umami peptides in Dengchuan beef that taste ...

Researchers developed an oat milk-based probiotic dessert fortified with microencapsulated Lactiplantibacillus plantarum and Balangu Shirazi seed gum that maintained high ...

A comprehensive review shows that slaughter blood, a largely wasted byproduct of meat processing, can be enzymatically converted into proline-rich ...

Researchers have developed and structurally characterized a solid fat analogue system that can replace saturated animal fat in emulsified sausages ...

A comprehensive metabolomic study of Korean red pepper powders reveals that cultivar, fruit tissue, and harvest timing each shape the ...

Researchers have combined scanning X-ray scattering and fluorescence with machine learning to map the multi-scale structure of yellow pea seeds ...

New research shows ethylene boosts fruity ester aromas in stored kiwifruit while 1-methylcyclopropene freezes aroma development, offering a precision roadmap ...

A new review in Food Science and Biotechnology details how bigel systems combining oleogels and hydrogels can replace unhealthy fats ...

A new tagging method reveals that orphan and supposedly nonfunctional human bitter taste receptors reach the cell surface, suggesting they ...

A new study shows that sun-drying and steaming alter the structure, physicochemical properties, and gut-related functions of polysaccharides from Ehretia ...