Nanotechnology also has the potential to improve food processes that use enzymes to confer nutrition and health benefits. For example, enzymes are often added to food to hydrolyze anti-nutritive ...

In a new study, researchers find that disruptions to the community of microbes that live inside the leaves of a spindly plant ...

To understand why apples brown and the best ways to keep them from changing color, we consulted a food scientist. Here’s ...

While flies may carry certain pathogens, that does not mean they will reach what experts call an infectious dose, or the dose ...

Researchers want to transform the natural and abundant resource wood into useful materials, and central to that is a ...

Foods spoil if they undergo a chemical or physical change ... A sudden increase in temperature and cooling deactivates the enzymes that cause some foods to ripen and go off. Raw foods can be ...

The food staple, known locally as chuño, contains very little, if any, water. Without it, bacteria cannot grow and the chuño resists spoilage ... to assay-critical enzymes, laboratories are ...

While many frozen foods will acquire a distasteful “freezer burn” from enzymes that keep working ... I haven’t ever lost a jar to spoilage. Remove the jars to a counter covered with a ...

Improving the aerobic stability of silages with microbial and chemical additives Understanding how additives affect the microbiome of silages during fermentation and aerobic spoilage The use of ...

According to Brent Fuscaldo, a Chicago-based assistant team leader and certified cheese professional for Whole Foods Market ... and as it ages, the enzymes will continue to break it down from ...

Feeling sluggish and stopped up? Oatmeal is great, but there are other tasty breakfast foods that can get things going again.

First, moisture makes the grain sprout, priming its enzymes to transform starch into ... the Research Center Weihenstephan for Brewing and Food Quality at the Technical University of Munich.