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37 Current newsrss
Chloride ions bind to sweet taste receptors and evoke taste sensation
Humans perceive five basic taste sensations: sweet, umami, bitter, salty, and sour. Specific foods trigger taste recognition of these sensations through the activation of different receptors in our taste buds. In the case for table salt, the concentration is also an important factor in ...
Selective and sensitive measurement of reactive polysulfides in 22 different vegetables
The health-promoting effects of sulfur-rich vegetables such as onions and garlic have been known for a long time. How food containing sulfur compounds promotes health has not been easy to explore, as the levels—and types—of reactive polysulfides found in different vegetables had not been ...
Imidazole dipeptides (IDPs), which are abundant in meat and fish, are substances produced in the bodies of various animals, including humans, and have been reported to be effective in relieving fatigue and preventing dementia. However, the physiological mechanism by which IDPs exhibit these ...
Meat has multiple nutritional benefits and is consumed as the primary source of protein by an increasing segment of the world’s population. However, there have been significant environmental costs associated with the growing demand for meat. The Food and Agriculture Organization of the United ...
Scientists reveal genetic mechanism associated with high-calorie food-fueled obesity
High-calorie foods—high in fat, oil, and sugar—can taste good but often cause overeating, leading to obesity and major health problems. But what stimulates the brain to cause overeating? Recently, it has become clear that a gene called CREB-Regulated Transcription Coactivator 1 (CRTC1) is ...
When starved of glucose, yeast kills its own clones and other surrounding microorganisms to survive in a newly discovered phenomenon named latecomer killing
Yeast is not the simple single-celled microorganism we once thought, but a competitive killer. When starved of glucose, yeast releases a toxin that will poison other microorganisms that have entered its surrounding habitat, even its own clones. This venomous phenomenon was previously unknown and ...
Researchers from Osaka University develop “interiqr”, a novel three-dimensional (3D) printing method of embedding edible QR codes—a type of barcode—in the interior of cookies
There is currently a race to develop edible tags for food so that, for example, you can see where the food comes from or its ingredients, and the information disappears once you’ve eaten it. Now, researchers from Japan have developed a way to include an unobtrusive edible tag embedded inside the ...
A simple, rapid method to simultaneously identify multiple food poisoning bacteria
Osaka Metropolitan University scientists have developed a simple, rapid method to simultaneously identify multiple food poisoning bacteria, based on color differences in the scattered light by nanometer-scaled organic metal nanohybrid structures (NHs) that bind via antibodies to those bacteria. ...
DIC Corporation (DIC) announced the start of the second phase of a joint development agreement with California-based biotech startup Debut Biotechnology, Inc. (Debut Biotech), a synthetic biology company at the forefront of advanced biomanufacturing technology. The agreement focuses on creating ...
People must consume enough, safe, and nutritious food to remain alive and healthy. Consumption of unsafe foods, contaminated with harmful bacteria, viruses, parasites, or chemical substances, is responsible for more than 200 diseases, ranging from diarrhea to cancer. Diarrheal diseases are the ...