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Artificial smell to control food quality


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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Scientists on the scent of flavor enhancement


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


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


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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UHT milk 2.0

Future UHT milk should have more taste & nutrients


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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