AI-designed proteins could unlock a new generation of sweetness
Researchers used RFdiffusion, ProteinMPNN, and molecular dynamics to design novel protein binders against the human sweet taste receptor TAS1R2, creating ...
Tag: Food science
White Tea Extract Keeps Fresh-Cut Lotus Root Bright and Boosts Gut Bacteria
A new study shows white tea extract inhibits the browning enzyme PPO in fresh-cut lotus root more effectively than vitamin ...
Scientists Decode the Microbial Alchemy Behind China’s 2,000-Year-Old Sour Meat
In ceramic jars buried in the kitchens of Guizhou Province, China, a quiet microbial revolution has been unfolding for more ...
Chemists Fine-Tune Cocoa Butter With Two Kitchen Alkalis in a First-of-Its-Kind Study
A first-of-its-kind study applies central composite design to cocoa butter alkalization, revealing how potassium carbonate and ammonium bicarbonate reshape acidity, ...
Scientists Redesign Cocoa Fermentation to Unlock Hidden Health Compounds Beyond Chocolate
A comprehensive review in Heliyon argues that cocoa fermentation, the step that creates chocolate flavor, simultaneously destroys many health-promoting compounds, ...
Electronic tongue and metabolomics trace how Xinyang Maojian green tea builds its sweet taste
A new study in Food Chemistry: X pairs a tea-specific mass spectrometry database with an electronic tongue to trace how ...
Scientists Brew a Probiotic, Omega-3-Packed Milk Alternative from Macadamia Nuts
Researchers in Paraguay and Argentina developed a macadamia nut beverage fortified with encapsulated fish-oil omega-3s and probiotic Lactiplantibacillus plantarum, achieving ...
Green Solvents Unlock Safer Ginkgo Extracts by Separating Toxins from Healing Compounds
Researchers used computationally screened deep eutectic solvents to recover ginkgo flavonoids while removing allergenic ginkgolic acids with high selectivity.
The Red Pigment Powering Food, Farms and Future Medicine: Inside the Astaxanthin Boom
A new review synthesizes 25 years of research on astaxanthin, tracing how the potent but fragile antioxidant pigment is sourced, ...
From Oil Mill Waste to Superfood: The Hidden Protein Goldmine in Seed Byproducts
A new review reveals that defatted oilseed meals from soybean to cottonseed are packed with functional proteins and bioactive peptides ...
Dead Honeybees From the Hive Floor Emerge as a Surprisingly Potent Functional Food Candidate
A new study finds that dried dead honeybees collected from hives are rich in protein, minerals, chitin, and phenolic compounds ...
Sprouting Ancient Andean Grains Supercharges Their Nutrition, Review Finds
A new review synthesizing 2020–2025 research shows that germinating Andean grains such as quinoa, cañihua, kiwicha, and tarwi boosts protein, ...
Rhubarb’s Hidden Chemistry Mapped: Roots, Stalks and Microbes Reveal Harvest Secrets
A new metabolomic and microbiomic study of Rheum tanguticum reveals that tissue identity outweighs seasonal timing in shaping the plant's ...
Mushroom Peptides That Make Less Salt Taste Like More, Found by Virtual Screening
Researchers identified three short peptides from beech mushrooms that enhance the perception and duration of saltiness, pointing toward tastier low-sodium ...
Nanoemulsions Are Quietly Rewriting How Food Protects and Delivers Nutrients
A sweeping review of 7,909 studies shows how food-grade nanoemulsions are transforming nutrient delivery, food preservation, and intelligent packaging while ...
AI Scans Entire Proteomes to Find the Next Generation of Sustainable Food Proteins
Researchers at Kookmin University have developed AlterProtX, an AI framework that compares animal and non-animal proteomes at scale to identify ...
Scientists Decode the Molecular Secrets of Roasted Peanut Flavor
A multi-omics study has mapped the structural and molecular mechanisms that generate roasted peanut flavor, identifying key lipid, amino acid, ...
Free Web Tool Brings Powerful NMR Data Analysis to Any Browser
Brazilian researchers have launched a free, browser-based WebApp that performs the mathematically demanding inverse Laplace transform on time-domain NMR signals, ...
Why Your Latte Feels So Smooth: Milk Fat Rewrites the Physics of Coffee’s Mouthfeel
New research reveals that milk proteins and coffee components form friction-increasing aggregates while fat globules break them apart, explaining why ...
Moroccan Bee Pollen Reveals Potent Antioxidant and Blood Sugar Benefits
A new multi-regional study of Moroccan bee pollen reveals striking variation in nutrition, phenolic compounds, and diabetes-related enzyme inhibition driven ...
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