Uncovering compounds that tame the heat of chili peppers

“...they hold significant medical potential in the design of (non-opioid) analgesic agents for pain management"

15-May-2025 - When biting into a chili pepper, you expect a fiery sensation on your tongue. This spiciness is detected because of capsaicinoid compounds. But for some peppers, despite high levels of capsaicinoids, the heat is mysteriously dull. Now, researchers reporting in ACS’ Journal of Agricultural and ...

Miso made in space tastes nuttier, researchers find

03-Apr-2025 - Miso is a traditional Japanese condiment made by fermenting cooked soybeans and salt. In a study publishing April 2 in the Cell Press journaliScience, researchers successfully made miso on the International Space Station (ISS). They found that the miso smelled and tasted similar to miso ...

Fruit juice offers a fresh take on kombucha

30-Sep-2024 - Kombucha is a fizzy, tangy drink made by fermenting tea. But brewers are now fermenting other plant-based drinks to explore nutritional properties and flavors. Researchers inACS Agricultural Science & Technologycompared the biochemistry and flavor of kombucha with brews made from apple and ...

New strategies to combat biofilm formation in the food industry to enhance food safety

24-Sep-2024 - A research team reveals that biofilm formation onfood-contact surfaces in thefoodsupply chain poses a significant challenge, providing an environment for harmful bacteria that can lead to foodborne illnesses and degradefoodquality. This review highlights the critical need for innovative ...

Study nutritional sciences online: Now at Fresenius

Cooperation with ASU for the highest quality of education

26-Jul-2024 - The Nutrition Hub and the Federal Center for Nutrition recently published the fourth edition of the Nutrition Trend Report 2023. This report, which is based on surveys of 170 experts, clearly shows that awareness of healthy eating and interest in mindful eating are constantly growing. The diet of ...

Kenyan crop contamination outbreak inspires grad student to improve rice storage

Researchers identify optimal temperature, humidity level to protect rice from aflatoxins

17-Jul-2024 - While half the global population relies on rice as a staple, about 15 percent of rice produced each year is contaminated by potentially fatal aflatoxins. Seeing this threaten lives in her home country of Kenya prompted a graduate research assistant to focus on eradicating the risk through safer ...

How milk proteins interact with caffeine in espresso

10-Jun-2024 - The swirl ofmilkand espresso — a small storm in your mug — doesn’t impact the dynamics of themilkproteins, according to research published inACSFoodScience & Technology. Researchers took a molecular view of howmilkproteins and caffeine molecules interact in water and in acoffeedrink. ...

Grinding coffee with a splash of water reduces static electricity and makes more consistent and intense espresso

07-Dec-2023 - The fracturing and friction ofcoffeebeans during grinding generates electricity that causescoffeeparticles to clump together and stick to the grinder. Researchers report December 6 in the journalMatterthatcoffeebeans with higher internal moisture produce less static electricity, which ...

Study of sourdough starter microbiomes to boost bread quality and safety

USDA grant to fund research that may benefit those with celiac disease

06-Dec-2023 - People with celiac disease, or intolerance to dietary gluten, may soon have morefoodoptions, thanks to an unlikely source: sourdough bread. Sourdough contains less gluten than other breads, making it more tolerable for people with gluten sensitivities. Now, Penn State and Colorado State ...

Oregon State researchers receive $2M to look for new ways to prevent organic potatoes from spoiling

17-Nov-2023 - Oregon State University researchers have been awarded $2 million from the U.S. Department of Agriculture to develop improved ways of preventing stored potatoes from sprouting, particularly in the organic sector. This research is pivotal given the rapid rise of the organic market in U.S. ...