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  • March 17, 2016
  • 04:40 PM

Green fungi for a certain March-based holiday

by Rosin Cerate in Rosin Cerate

In honour of St. Patrick's Day, here are a couple of neat green fungi. I was going to do plants, but there are just so many to choose from. Ha ha.... Read more »

Santi L, Maggioli C, Mastroroberto M, Tufoni M, Napoli L, & Caraceni P. (2012) Acute liver failure caused by Amanita phalloides poisoning. International Journal of Hepatology. DOI: 10.1155/2012/487480  

Schuster A, & Schmoll M. (2010) Biology and biotechnology of Trichoderma. Applied Microbiology and Biotechnology, 87(3), 787-799. DOI: 10.1007/s00253-010-2632-1  

  • January 25, 2016
  • 02:33 PM

Bacteria can turn chocolate pudding green

by Rosin Cerate in Rosin Cerate

In 1994, a paper on pudding was published by a party of microbiologists plying their trade in South Africa.... Read more »

  • September 24, 2015
  • 05:21 PM

What we know about fungi and cured meats

by Rosin Cerate in Rosin Cerate

I've been watching a lot of the food show Mind of a Chef on Netflix lately. In a couple of episodes, a chef visits a locale where meat is being cured. I've noticed there consistently appears to be fungi (mould) growing on the meat, whether it's skerpikjøt (mutton dried using the wind on the Faroe Islands), dry-aged beef, country ham, or dry-cured sausage. These fungi, having managed to grow to such an extent as to be visible to the naked eye, obviously influence the characteristics of the ........ Read more »

  • September 10, 2015
  • 05:52 PM

Xanthophyllomyces dendrorhous brightens up lobsters and leaking trees

by Rosin Cerate in Rosin Cerate

Like people, trees can bleed. Unlike people, this bleeding occurs mostly in the spring, at least in temperate parts of the world. As winter subsides and temperatures rise, deciduous trees begin to move sap (a dilute sugar solution) from their roots up to their branches to fuel the growth of leaves and flowers. Where a tree has been wounded (e.g. by a rutting deer or logging corporation), they will often bleed sap. This stuff makes great food for yeasts. Being ubiquitous in outdoor air, these fun........ Read more »

  • August 26, 2015
  • 12:41 PM

Inadvertently edible tiny food-based animals

by Rosin Cerate in Rosin Cerate

Bacteria and fungi are basically everywhere, so it's not much of a surprise to find them in food. Heck, unless they're Salmonella or have managed to multiply to the point of being visible or stinking things up, we usually don't care. Moving up a bit on the size scale, there are a couple of tiny animals inhabiting foods we eat. These include itty bitty worms living in artisanal vinegars and mites residing upon classy European cheeses.The vinegar eelworm (Turbatrix aceti) is a resilient microbe-ea........ Read more »

  • July 8, 2015
  • 12:35 PM

Colour changing fruits and veggies

by Rosin Cerate in Rosin Cerate

The fleshy parts of plants we eat tend to change colour. This can be due to ripening (e.g. various berries turning red as they mature), intentional injury (e.g. apple slices turning brown after being cut), or changing external pH (e.g. red cabbage turning pink in vinegar). Let's look a bit at how and why this happens using a couple of examples.Strawberry fruit develops through green, white, and red stages. These correspond to changing levels of chlorophyll, anthocyanins, flavonoids, tannins, and........ Read more »

  • January 7, 2015
  • 09:44 PM

French Fries without Fat, Anyone?

by Wiley Asia Blog in Wiley Asia Blog - Life Sciences

Imagine the world where what we call junk food could be oil free. Researchers explored the alternatives of oil for fried food. Colour, texture and flavor of fried foods that attract our appetite depends on “the amount of oil absorbed during frying”. To achieve the similar characteristics of fried food, researchers found out that glucose could be used as “a nonfat frying medium”.

To identify the results of this new fries, researchers analysed moisture content, microscop........ Read more »

Al-Khusaibi, M., Ahmad Tarmizi, A., & Niranjan, K. (2014) On the Possibility of Nonfat Frying using Molten Glucose. Journal of Food Science. DOI: 10.1111/1750-3841.12713  

  • November 6, 2014
  • 10:42 PM

Diving into Energy Drinks

by Wiley Asia Blog in Wiley Asia Blog - Life Sciences

How much do you know about energy drinks? We always consume energy drinks to boost our mood in general and to enhance our physical endurance. Being consumed since 1960s in Europe and Asia, we are uncertain about the side effects that energy drinks could produce.

While energy drinks are consumed by general consumers, teenagers and young adults are targeted group of consumers. The researchers analysed various ingredients that usually contain in energy drinks as well as the market size and safet........ Read more »

  • October 16, 2014
  • 03:18 AM

World Food Day - Food Security through the Lens of Nutrition

by Wiley Asia Blog in Wiley Asia Blog - Life Sciences

The Foresight report has described an unprecedented confluence of pressures whereby a growing, and in some cases, increasingly prosperous global population, alongside increasing demand for limited resources and the pressing need to address environmental challenges, including climate change and changing weather patterns, means that food security is seriously and increasingly threatened. Much of the discussion has focused on greenhouse gas emissions associated with food production and the contribu........ Read more »

Buttriss, J. (2013) Food security through the lens of nutrition. Nutrition Bulletin, 38(2), 254-261. DOI: 10.1111/nbu.12031  

  • August 29, 2014
  • 10:25 AM

The Friday Five for 8/29/14

by Bill Sullivan in The 'Scope

5 of the hottest science news stories this week include a lab-grown thymus, big Alzheimer’s news, and how to make the perfect pizza.... Read more »

  • June 28, 2013
  • 08:40 PM

I Know What You Ate This Summer

by Aurametrix team in Olfactics and Diagnostics

Despite active foodstagramming and foodteresting, and eagerness to show pictures of meals and diet reports to friends on social media, we don't really want others to know everything we eat. But they might know anyway.Why worry about NSA, when Google, Facebook, Amazon and many others know what we might be eating. Cameras record our ways to groceries and restaurants, credit cards record our purchases, food chains know our weaknesses, clothes shops know how, as a result, our pant sizes change over ........ Read more »

Baranska A, Tigchelaar E, Smolinska A, Dallinga JW, Moonen EJ, Dekens JA, Wijmenga C, Zhernakova A, & van Schooten FJ. (2013) Profile of volatile organic compounds in exhaled breath changes as a result of gluten-free diet. Journal of breath research, 7(3), 37104. PMID: 23774130  

  • October 11, 2011
  • 11:35 PM

MSG headaches–your food may not be to blame

by Cath in Basal Science (BS) Clarified

We usually go to Chinatown for lunch since it’s just a 10-15 minute walk from campus. Not only are the restaurants reasonably priced compared to the other lunch options available nearby, but there is a lot of variety as well. … Continue reading →... Read more »

Sano C. (2009) History of glutamate production. The American journal of clinical nutrition, 90(3). PMID: 19640955  

Walker R, & Lupien JR. (2000) The safety evaluation of monosodium glutamate. The Journal of nutrition, 130(4S Suppl). PMID: 10736380  

R.H.M Kwok. (1968) Chinese-restaurant syndrome. N. Engl. J. Med., 796. info:/

Geha RS, Beiser A, Ren C, Patterson R, Greenberger PA, Grammer LC, Ditto AM, Harris KE, Shaughnessy MA, Yarnold PR.... (2000) Review of alleged reaction to monosodium glutamate and outcome of a multicenter double-blind placebo-controlled study. The Journal of nutrition, 130(4S Suppl). PMID: 10736382  

  • October 3, 2011
  • 05:16 PM

Are raw vegetables healthier than cooked ones?

by Cath in Basal Science (BS) Clarified

Vegetables are healthy for you, but ever wonder if there are nutritional differences between raw and cooked vegetables? Does it matter how they are prepared? Raw vegetables are often believed to be more beneficial than cooked ones because cooking causes … Continue reading →... Read more »

Pellegrini, N., Chiavaro, E., Gardana, C., Mazzeo, T., Contino, D., Gallo, M., Riso, P., Fogliano, V., & Porrini, M. (2010) Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables. Journal of Agricultural and Food Chemistry, 58(7), 4310-4321. DOI: 10.1021/jf904306r  

  • June 6, 2011
  • 01:00 PM

Three ways science helps feed us

by Rebecca Nesbit in The birds, the bees and feeding the world

Preventing Foot and Mouth outbreaks, keeping food fresh with plasma and the bacteria in your gut. Video from Becky, Trish and Emma.... Read more »

Charleston, B., Bankowski, B., Gubbins, S., Chase-Topping, M., Schley, D., Howey, R., Barnett, P., Gibson, D., Juleff, N., & Woolhouse, M. (2011) Relationship Between Clinical Signs and Transmission of an Infectious Disease and the Implications for Control. Science, 332(6030), 726-729. DOI: 10.1126/science.1199884  

  • April 1, 2011
  • 05:19 AM

Eating through your Ears: Listening to Music makes Food taste better!

by Stuart Farrimond in Dr Stu's Science Blog

Do you listen to music when you eat? Does the sound of chewing and chomping irritate you? Listening to music can be great for unwinding – especially after a long day. Perhaps department stores and hotel elevators would be much more stressful if it weren’t for all the panpipe music! (although I somehow doubt that). [...]... Read more »

  • May 28, 2010
  • 11:37 AM

One bourbon, one scotch…

by Richard Grant in Naturally Selected

Culture doesn’t happen in a vacuum.
When we go to art galleries or see plays or listen to music, we invariably do it in the company of other people. We will often have dinner or a drink before, after, or even during the performance (whether in the interval or not).

Art abhors a vacuum
And not much improves [...]... Read more »

Naiping Hu, Dan Wu, Kelly Cross, Sergey Burikov, Tatiana Dolenko, Svetlana Patsaeva, & Dale W. Schaefer. (2010) Structurability: A Collective Measure of the Structural Differences in Vodkas. J. Agric. Food Chem. info:/10.1021/jf100609c

  • April 1, 2010
  • 07:24 AM

Καλό Πάσχα: Happy Easter: Frohe Ostern

by Duncan Hull in O'Really?

Whatever your inclination, it’s difficult to ignore that sandwiched between the Vernal equinox and Beltane, it’s Easter time already. So Happy Easter, Frohe Ostern or Καλό Πάσχα, as they say down south, to all readers of this O’Really? blog.
If you’re gorging yourself on chocolate (see picture right), you might like to consider the food science [...]... Read more »

Stephen T. Beckett. (2000) The Science Of Chocolate. Royal Society of Chemistry Publihshing. DOI: 10.1039/9781847552143  

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