The science of food – Page 15
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OpinionUsing microbes to explore new flavours
Microbes are often enemies in the kitchen, but when used can add new dimensions to cooking
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ResearchBiochar takes the pharmaceuticals out of urine
Method for cleansing waste urine could see it used as a fertiliser
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PodcastArsenic trioxide
How a ‘daft’ pharmacy mix up led to a series of poisonings in Victorian Britain
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ResearchSimple polymer tongue can taste the difference
Sensor that can discriminate between 25 fruit juices could be used for quality control
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ResearchSalivary salt modifies cheese’s tang
Researchers chew over link between physiology and flavour
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OpinionWhy pain is part of making food delicious
The reason we love eating irritants like chillis and ginger
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NewsNew database offers one stop shop for food safety hazards
Tool brings together safety information from Europe’s food safety agency
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ResearchCompounds responsible for world’s stinkiest fruit revealed
Durian pong can be recreated with fruity and oniony volatiles
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PodcastThe Secret Life of Fat by Sylvia Tara – Book club
The Chemistry World team discusses the benfits and drawbacks of the most maligned body tissue
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ResearchSpectroscopy allows in-egg chicken sexing
Identifying male chicks before they hatch could end the practice of culling cockerels in their millions
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ResearchLow phosphorus rice offers fertiliser pollution solution
Silencing gene that directs phosphorus into rice grains could mean cheaper food and healthier rivers
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OpinionWhy science says you should brine your Christmas turkey
Unlock the flavour hidden in your roast with this delicious recipe
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ResearchTraffic light label indicates food freshness
Ammonia gas diffusion basis for inexpensive colour-changing food freshness label
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ReviewIngredient: unveiling the essential elements of food
Laura Fisher peels back the layers of Ali Bouzari’s new book
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OpinionHow chefs scale up dishes without sacrificing taste
Tips to make a pavlova that can feed 600 guests this Christmas
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FeatureThe chemistry in your cuppa
Katrina Megget finds there’s more to tea than just a great brew – it’s also chemically complex
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