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Artificial smell to control food quality

16-Nov-2021

Researchers from IBEC, in collaboration with the University of Cordoba, recently published a study where they develop protocols that optimize the use of a technique capable of analysing, at the molecular level, substances present in the aroma of food, managing to differentiate samples of ham from ...

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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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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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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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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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UHT milk 2.0

Future UHT milk should have more taste & nutrients

22-Jul-2020

Better energy balance, longer shelf life and better nutritional properties: Jury honours Elena Kohler's innovative concept for UHT milk productionGetting young people excited about the bioeconomy - this is the goal of the "Bioeconomy Award" of the University of Hohenheim in Stuttgart. This year, ...

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BIOFACH 2020: More than a trend, organic wine is the future!

06-Feb-2020

When the international organic sector gathers at the World’s Leading Trade Fair in Nuremberg from 12 to 15 February, trade visitors from all segments of the industry will once again enjoy a wealth of inspiration for their own wine collections. In addition to the many wine-related discoveries in ...

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