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UrduResearchers publishing in ACS’ Journal of Agricultural and Food Chemistry have created a prototype cultured pork using a new material: kafirin proteins isolated from red sorghum grain.
Tag: Food Chemistry
Turning plants into workout supplement bio-factories
It’s important to eat your veggies, but some essential vitamins and nutrients can only be found in animals, including certain amino acids and peptides. But, in a proof-of-concept study published in ACS’ Journal of Agricultural and Food Chemistry, researchers developed a method to produce creatine, carnosine and taurine — all animal-based nutrients and common workout supplements — right inside a plant. The system allows for different synthetic modules to be easily stacked together to boost production.
Los investigadores desarrollan una versión instantánea de la leche dorada de moda a base de cúrcuma
La leche “dorada” de cúrcuma se ha convertido en un elemento esencial de cualquier cafetería de moda. Ahora, los investigadores han desarrollado un método eficiente para hacer una versión instantánea y vegetal que mantiene las propiedades beneficiosas de los ingredientes al tiempo que prolonga la vida útil. Presentarán sus resultados en la ACS Fall 2024.
Researchers develop an instant version of trendy, golden turmeric milk
“Golden” turmeric milk has become a staple of any trendy café. Researchers have now developed an efficient method to make a plant-based, instant version that maintains the ingredients’ beneficial properties while also extending its shelf life. They will present their results at ACS Fall 2024.
Better kombucha brewing through chemistry
These chemists are investigating ways to reliably minimize alcohol and tailor taste profiles during the kombucha fermentation process to help home and commercial producers optimize their funky brews. They will present their results at ACS Spring 2024.
The many flavors of edible ants
Ants are commonly eaten in some parts of the world, roasted and eaten whole or ground and used to add flavor and texture to dishes. Each species has its own unique flavor, and researchers now report the aroma profiles of four species of edible ants. They will present their results at ACS Spring 2024.
It’s Hearty, It’s Meaty, It’s Mold
Fungi naturally produce all the ingredients needed for a cruelty-free meat substitute. Our scientists are exploring how tuning the genomes of mushrooms and molds can transform these food sources into gourmet, nutrient-packed meals made with minimal processing and a light environmental footprint.
Yogurt may be the next go-to garlic breath remedy
A new study conducted in a lab – with follow-up human breath tests being planned – showed that whole milk plain yogurt prevented almost all of the volatile compounds responsible for garlic’s pungent scent from escaping into the air.
Too much water can make whiskies taste the same
While adding a little water is popularly thought to “open up” the flavor of whisky, a Washington State University-led study indicates there’s a point at which it becomes too much: about 20%.
Blue light might be bad for humans — but good for mangoes
Plants can detect blue light, but instead of causing sleepless nights, it could help make their fruits taste better. Researchers now report in ACS’ Journal of Agricultural and Food Chemistry that mangoes can become redder, sweeter and more ripe when exposed to blue light over several days.
The chemical secrets behind vanilla’s allure
Vanilla is one of the most popular spices. Today, scientists report a profile of 20 chemicals found in vanilla bean extracts, including several previously unknown ones. The work could help producers develop better-tasting vanilla. The researchers will present their results today at ACS Fall 2022.
Human cells take in less protein from a plant-based meat than from chicken
In ACS’ Journal of Agricultural and Food Chemistry, researchers report that proteins in a model plant-based substitute were not as accessible to cells as those from meat. The team says this knowledge could eventually be used to develop more healthful products.
Lager beer, whether it contains alcohol or not, could help men’s gut microbes
In a pilot study, researchers in ACS’ Journal of Agricultural and Food Chemistry report that compared to their pre-trial microbiome, men who drank either one alcoholic or non-alcoholic lager daily had a more diverse set of gut microbes, which can reduce the risk for some diseases.
Zapping orange peel oil into new, pleasant aroma compounds
Limonene – a compound in orange peels – is used in flavorings, perfumes and cleaners. Researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have treated limonene with electricity and ethanol, resulting in a mixture of fragrant aroma compounds, some of which haven’t been identified before.