Researchers show that lettuce plants can metabolize tire wear products into new compounds with unknown toxicities.
Tag: food chemistry
Toxic food for thought: detecting illegally added chemicals in fresh food products
Researchers develop a novel method for detecting illegally added formaldehyde in food products.
Boiling mulberry juice increases its anti-cancer properties
Black mulberry juice is a known antioxidant – compounds that can consume free radicals before they can harm your cells. Researchers at Guangdong University also show that boiling mulberries increases its ability to treat colon cancer in cell culture, but not through antioxidant mechanisms.
Want fluffy whole wheat bread? Use smaller flour particles
Chemists take a gander at how to make more appealing whole wheat loaves. For your COVID-19 baking needs and beyond!
Edible microorganism: the food of the future?
A group from the University of Tübingen obtained single-cell proteins with circular resources and renewable energy.
Chemistry, archaeology and the ergot fungi: solving the mystery of the past
During thousands of years of burial, cereals from ancient artifacts are degraded and consumed, but ergot fungi produce a fingerprint of lipids that we can use to trace them.