Ultra-processed foods, animal-plant protein intake ratios' environmental impacts
(sciencedirect.com)
There is growing concern about the various impacts of food consumption, both on human and planetary health.
There is growing concern about the various impacts of food consumption, both on human and planetary health.
Fruits (2020)
(graphallthethings.com)
I got curious about the evolutionary history of the fruits we commonly eat.
I got curious about the evolutionary history of the fruits we commonly eat.
Toxic Compounds Derived from the Maillard Reaction in Thermal Food Processing
(sciencedirect.com)
Advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), and polycyclic aromatic hydrocarbons (PAHs) are toxic substances that are produced in certain foods during thermal processing by using common high-temperature unit operations such as frying, baking, roasting, grill cooking, extrusion, among others.
Advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), and polycyclic aromatic hydrocarbons (PAHs) are toxic substances that are produced in certain foods during thermal processing by using common high-temperature unit operations such as frying, baking, roasting, grill cooking, extrusion, among others.
Ingredients used in chewing gum help tilapia survive cold climates
(phys.org)
Two common ingredients in ordinary chewing gum—Arabic gum and lecithin—have been found to help improve the overall health of tilapia, helping these fish survive better even in cold climates.
Two common ingredients in ordinary chewing gum—Arabic gum and lecithin—have been found to help improve the overall health of tilapia, helping these fish survive better even in cold climates.
Substituting Sugar in Pastry and Bakery Products with Functional Ingredients
(mdpi.com)
Replacing the amount of sugar in pastries with functional ingredients may be a strategy of interest to food manufacturers.
Replacing the amount of sugar in pastries with functional ingredients may be a strategy of interest to food manufacturers.
“Golden Lettuce” is genetically engineered to have higher beta-carotene levels
(newatlas.com)
Most of us don’t eat as much fruit and veggies as we know we should, but that goal might now be a bit more achievable. Scientists in Spain have engineered a new “Golden Lettuce” with 30 times more nutrients than the regular green stuff.
Most of us don’t eat as much fruit and veggies as we know we should, but that goal might now be a bit more achievable. Scientists in Spain have engineered a new “Golden Lettuce” with 30 times more nutrients than the regular green stuff.
How a scientist is pushing to supersize research into ultra-processed foods
(statnews.com)
CHICAGO — The last place you might have expected Kevin Hall to make a plea for help was at a conference of scientists who work for global food conglomerates.
CHICAGO — The last place you might have expected Kevin Hall to make a plea for help was at a conference of scientists who work for global food conglomerates.
MSG is back. Is the idea it's bad for us just a myth or food science?
(theconversation.com)
MSG is making a comeback. The internet’s favourite cucumber salad recipe includes fish sauce, cucumber, garlic and – as the video’s creator Logan tells us with a generous sprinkle from the bag – “MSG, obviously”.
MSG is making a comeback. The internet’s favourite cucumber salad recipe includes fish sauce, cucumber, garlic and – as the video’s creator Logan tells us with a generous sprinkle from the bag – “MSG, obviously”.
Common food dye found to make skin and muscle temporarily transparent
(theguardian.com)
Researchers have peered into the brains and bodies of living animals after discovering that a common food dye can make skin, muscle and connective tissues temporarily transparent.
Researchers have peered into the brains and bodies of living animals after discovering that a common food dye can make skin, muscle and connective tissues temporarily transparent.