Food and nutrition
Ten interesting quotes from the JBC archives
Older papers include archaic quirks and long-abandoned biological concepts. Some show flashes of ideas that grew into their own fields, and others show that some things never change.
Cracking the recipe for perfect plant-based eggs
It involves finding just the right proteins. With new ingredients and processes, the next generation of substitutes will be not just more egg-like, but potentially more nutritious.
The decision to eat may come down to these three neurons
The circuit that connects a hunger-signaling hormone to the jaw to stimulate chewing movements is surprisingly simple, Rockefeller University researchers have found.
Beneficial gut microbe has surprising metabolic capabilities
WashU researchers’ mouse study of therapeutic food for malnourished children shows a new gut bacterial enzyme's wide-ranging functions.
From lab to land: Crop modifications are fortifying our food supply against climate change
Scientists explore genetic and biochemical innovations fueling future-proofing agriculture
How antioxidant-enhanced ice cream is changing the game for frozen treats
University of Wisconsin scientists create a sweet treat with more nutrients and better stability using tannins
Bananapocalypse – the tricky genetics of a devastating fungus
Fusarium oxysporum can infect over 120 plant species. Whether it destroys Cavendish bananas as it did their predecessor depends on the agricultural industry and consumers.
Modified pea proteins are shaping the future of meat alternatives
University of Minnesota scientists use enzymes to mimic beef texture in plant-based protein.
What makes lager yeast special? Inside the genetics of beer
University of Wisconsin scientists explore a microbe’s cold-tolerance for better brewing.