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“#Gluten in wheat: What has changed during 120 years of breeding?” From the archive, the researchers selected five leading wheat varieties for each decade of the 120 years examined. In order to generate comparable samples, they cultivated the different varieties in 2015, 2016 and 2017 under the same geographical and climatic conditions. Credit: Katharina Scherf/Leibniz-LSB@TUM…
“#Wagyu beef passes the taste test of science“ The unique flavor, texture and aroma of Australia’s famous Wagyu beef can now be marketed using a world-first flavor profile developed by The University of Queensland in partnership with the Australian Agricultural Company (AACo). Sensory and flavor expert Dr. Heather Smyth and the Australian Agricultural Company’s Westholme…
“#Lessons from two pan-African giants on how to achieve genuine nuclear disarmament” Hiroshima after the US military dropped the atomic bomb on 6 August 1945. Credit: Peace Memorial Museum This year marks the 75th anniversary of the bombing of Hiroshima and Nagasaki by the US in 1945, the only time in history that nuclear bombs…
“#Beirut explosion: the disaster was exceptional but events leading up to it were not, say researchers” At the time of writing at least 100 people have lost their lives and a further 4,000 have been wounded following an explosion in the Port of Beirut. While the actual cause remains uncertain, the tragedy calls to attention…
“#First food-grade intermediate wheatgrass released” UMN Kernza researcher Prabin Bajgain evaluating intermediate wheatgrass in selection nursery at St. Paul, MN before harvest in fall 2019. Credit: Prabin Bajgain Compared to annual crops, perennial crops provide sustainable environmental benefits such as reduced soil and water erosion, reduced soil nitrate leaching, and increased carbon sequestration. Inclusion of…
“#Consumers, quats and COVID-19: Are disinfectant products safe?” Credit: CC0 Public Domain In the face of a persistent global pandemic, disinfectants are more important than ever. These products sometimes rely on quaternary ammonium compounds, or “quats,” to kill bacteria and viruses on surfaces. However, some scientists have started to examine these compounds for their possible…
“#How microbes in ‘starter cultures’ make fermented sausage tasty” Credit: Pixabay/CC0 Public Domain Microbes in “starter cultures” impart a distinctive tang and longer shelf life to food like sourdough bread, yogurt and kimchi through the process of fermentation. To get a better grasp of how microbes do this in fermented sausages, such as chorizo and…
“#An easier way to go veggie: Vitamin B12 can be produced during dough fermentation” Credit: CC0 Public Domain Vitamin B12 is an essential micronutrient that is needed for functions such as maintaining the nervous system and forming blood cells. However, B12 is mainly found in food of animal origin. Those who consume only small amounts…
“#Will COVID-19 mark the end of scientific publishing as we know it?” The ongoing pandemic has united researchers around the world. This graphic, based on data gathered by Assessment Program Librarian Chan Li, illustrates the global nature of UC Berkeley research on COVID-19, with dots on the map showing the locations of researchers who collaborated…
“#Plague to protein: Israeli firm seeks to put locusts on the menu” A worker holds a locust at the Hargol breeding farm in Kidmat Tzvi settlement in the Israeli-annexed Golan Heights From biblical plague to modern day protein, one Israeli firm wants to make locusts a sustainable food choice in the Holy Land and beyond….