Research team from the University of Göttingen investigates the influence of storage on the flavor of ripe tomatoes. There is a lot of debate about…
Posts published in “Food Science”
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Salmonella are gram-negative, rod-shaped, facultative anerobic bacteria. Zhang et al developed sensitive and specific assays to detect different serotypes of Salmonella, paving the way for…
Avocado at Cranfield University’s Plant Science Laboratory. Credit: Cranfield University Lasers and vibrations reliably assess individual fruits’ ripeness Test could reduce waste by 10% and…
Schematic showing Dr. Mustafa Akbulut’s dual-function coating that is both superhydrophobic and antimicrobial. Credit: Texas A&M University College of Engineering Texas A&M researchers have created…
Study finds ‘food networks’ centered on processed meats, starches may raise risk. It’s no secret that a healthy diet may benefit the brain. However, it…
This is a bean market in Kampala, Uganda. Credit: Neil Palmer / International Center for Tropical Agriculture The impact of global crises underscores the fragility…