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45 Current news about the topic chemistry

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Warm milk makes you sleepy — peptides could explain why

15-Oct-2021

According to time-honored advice, drinking a glass of warm milk at bedtime will encourage a good night’s rest. Milk’s sleep-enhancing properties are commonly ascribed to tryptophan, but scientists have also discovered a mixture of milk peptides, called casein tryptic hydrolysate (CTH), that ...

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How to remove pesticides from drinking water

14-Oct-2021

Let’s start by stating a fact: No drinking water is completely clean, and it makes no sense to strive for completely clean drinking water. The water we in Denmark drain from the tap, and which in other countries is bought at the supermarket, has always contained and will always contain a myriad ...

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A new method for removing lead from drinking water

Engineers have designed a relatively low-cost, energy-efficient approach to treating water contaminated with heavy metals.

27-Sep-2021

Engineers at MIT have developed a new approach to removing lead or other heavy-metal contaminants from water, in a process that they say is far more energy-efficient than any other currently used system, though there are others under development that come close. Ultimately, it might be used to ...

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Children’s dislike of cauliflower, broccoli could be written in their microbiome

24-Sep-2021

Many children, as well as adults, dislike Brassica vegetables, such as broccoli, cauliflower, cabbage and Brussels sprouts. In the mouth, enzymes from these vegetables and from bacteria in saliva can produce unpleasant, sulfurous odors. Now, researchers reporting in ACS’ Journal of Agricultural ...

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News on fine cocoa flavor

Quickly and precisely determining the flavor profile of cocoa samples

21-Sep-2021

Because a plethora of flavor compounds contribute to the distinctive taste of cocoa, its composition is difficult to analyze. Now, scientists at the Technical University of Munich (TUM) and the Leibniz Institute of Food Systems Biology (LSB) have developed a new methodology that quickly, easily, ...

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From meadow to plate: The cultured meat that replaces animals with grass

An affordable lab system that uses grass blades to turn cells into cultured meat has been developed at the University of Bath in the UK

02-Jul-2021

Researchers have successfully taken grass from the university's campus and used it to create a scaffold that animal cells can attach to and grow on. The resulting tissue has the potential to be used both as lab-made meat and as human muscle tissue to repair or replace tissue which has been ...

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Slowing down grape ripening can improve berry quality for winemaking

01-Jul-2021

Wine grapes are particularly finicky when it comes to their environment. For instance, heatwaves and droughts lead to earlier berry ripening and lackluster wine. And these types of episodes are expected to intensify as Earth's climate changes. Now, researchers reporting in ACS' Journal of ...

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Milk protein could help boost blueberries' healthfulness

25-Jun-2021

Pairing blueberry pie with a scoop of ice cream is a nice summer treat. Aside from being tasty, this combination might also help people take up more of the "superfruit's" nutrients, such as anthocyanins. Researchers reporting in ACS' Journal of Agricultural and Food Chemistry show that α-casein, ...

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What do fog and beer have in common?

A CSIC book explains the colloids present in our daily lives

21-Jun-2021

The rainbow, a custard, the waterproof sportswear that breathes and does not weigh us down, the foam with which we curl our hair or the famous hydroalcoholic gel that we constantly apply to ourselves. Colloids are present in many everyday processes and products, although most of us have never ...

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Food scientists aim to make plant-based protein tastier and healthier

New journal paper explores the scientific complexities

07-Jun-2021

As meat-eating continues to increase around the world, food scientists are focusing on ways to create healthier, better-tasting and more sustainable plant-based protein products that mimic meat, fish, milk, cheese and eggs. It's no simple task, says renowned food scientist David Julian ...

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