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"Caramel receptor" identified

14-Oct-2021

Who doesn't like the smell of caramel? However, the olfactory receptor that contributes decisively to this sensory impression was unknown until now. Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich (LSB) have now solved the mystery of its ...

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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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Peanut consumption: Potential benefits in young and healthy people

Nuts high in energy

11-Oct-2021

A study published in the journal Clinical Nutrition provides new knowledge on the health effects of a diet rich in nuts. According to the study, focused on the consumption of peanuts, the daily intake of products from this nut could have beneficial effects on the cognitive function and stress ...

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Reducing salt in bread without sacrificing taste

29-Sep-2021

Most people in the U.S. consume too much salt; adult Americans typically eat twice the daily amount recommended by dietary guidelines. Bread may not seem like an obvious culprit; however, due to high consumption and relatively high salt content, baked goods are a major source of sodium in the ...

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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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Scientists on the scent of flavor enhancement

21-Jul-2021

Flavor is the name of the game for scientists who want to optimize food for consumption in ways that improve nutrition or combat obesity. But there is more to flavor than the substances that meet the mouth. Olfaction, our sense of smell, is a major contributor to how we perceive aromas, ...

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Progress in the functional characterization of human olfactory receptors

Odorant receptor OR5K1 is specialized to recognize pyrazines in both humans and domesticated animals

23-Jun-2021

A team of scientists from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has now discovered that the odorant receptor OR5K1 is specialized to recognize pyrazines in both humans and domesticated animals. These are volatile substances that contribute to the ...

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Food Scraps Get a Bold New Life

26-May-2021

Most people don't think much about the food scraps they throw away; however, investigators from the Institute of Industrial Science at The University of Tokyo have developed a new method to reduce food waste by recycling discarded fruit and vegetable scraps into robust construction ...

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Advances in cellulose-based food packaging material move to testing phase of industrial production

01-Feb-2021

VTT is testing Thermocell plastic film made of cellulose and fatty acids in the production of food packaging in cooperation with Arla Foods, Paulig, and Wipak. Thermocell plastic material, which is made from renewable components, is to be used in the same way as fossil-based plastic. Thanks to ...

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The Carlsberg Foundation grants DKK 19.5 million to Crops for the Future research project

13-Jan-2021

Climate change and increased population growth are challenging sustainable food production. The Carlsberg Foundation now grants DKK 19.5 million to a new Semper Ardens research project anchored by Carlsberg Research Laboratory, which together with several partners will develop climate-tolerant ...

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