What We’re Reading – Page 3

Food Genomes & Food Safety

July 30, 2015/in What We're Reading/by Grant Alkin

In more than two-thirds of cases arising from food-borne illnesses, the cause of the illness is never identified. However, the Food and Drug Administration has recently been using whole genome sequencing to track down the pathogens responsible for tainted foods in an effort to thwart outbreaks. Researchers at IBM Research and Mars Incorporated are also undergoing a project to sequence the DNA of the food supply chain to get a baseline of safe food ingredients.
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Legendary Coconuts & Hydration Myths

July 16, 2015/in What We're Reading/by Grant Alkin

Thenghu chathikkilla is an old adage in Malayalam which translates to, “a coconut tree won’t let you down.” Well, meet the double coconut tree (Lodoicea maldivica), which bears the largest seed known to science (25 kg), can live up to 1000 years, and (according to legend) can confer immunity against poisons. The problem is, there’s only one double coconut tree planted in India and it’s a globally threatened species. Scientists from the Botanical Survey of India spent decades researching ways to preserve this near-mythical tree. Heat got you craving for a bottle of something hydrating? Registered dietitian and nutritionist Ellie Krieger gives a breakdown on the different types of waters on the market, from bottled waters to plant-derived waters and explains the benefits each one offers (or doesn’t).
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Microbes & the Future

July 2, 2015/in What We're Reading/by Grant Alkin

The vanillin (major flavor compound in vanilla beans) found in most food products on the market is derived from a three-step synthetic process that converts the molecule guaiacol to vanillin. Both natural and chemical methods for this conversion has shown to be expensive and environmentally burdensome, but biotech company Gen9 is providing a more promising route to synthesize vanillin that begins with glucose, using yeast to “ferment it just like beer.” David Chang of Momofuku and microbiologist Ben Wolfe further elaborate on how microbes may very well be the future of food.
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Hangry Hoarders & Juice Processing

June 18, 2015/in What We're Reading/by Grant Alkin

Hunger may motivate eating, but a team of researchers recently investigated how hunger can influence people to hoard items that can’t be eaten. Thirsty for juice instead? It turns out that cold-pressing juice isn’t as beneficial as people may tout, due to the multitude of factors that go into how micronutrients are absorbed by the human body.
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Cheese Holes & “Imaginary Meals”

June 4, 2015/in What We're Reading/by Grant Alkin

As it turns out, the holes in Swiss cheese may be from hay particles found in milk, say Swiss scientists. Also, scientists in California have developed a diet drug called Fexaramine, which may trick the digestive system into burning fat without food. Read more

Fruit Images & Wasabi Meds

May 21, 2015/in What We're Reading/by Grant Alkin

Yes, that’s a strawberry as seen from under the microscope. Wait ’til you see what a peach looks like zoomed in. For more “Whoa!”, the burn from wasabi could be useful in developing new pain medications.
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Sour Beers & Skunky Beers

May 7, 2015/in What We're Reading/by Grant Alkin

“Fermenting yeasts produce more than just ethanol and carbon dioxide. They make flavorful, aromatic molecules: acids and esters. But which ones make which ones?” wonders William Bostwick as he attempts to recreate a sour beer in his kitchen in San Francisco’s Mission District. If you’re more interested in preventing your beer from getting skunky than making your own, we found some chemistry to help you out.
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Coffee Revolution & Freakish Vegetables

April 23, 2015/in What We're Reading/by Grant Alkin

Are you ready? A cold brew revolution is upon us, according to Espressoworks, and they have an infographic explaining why. If you’re looking for greater and colder things, look towards Alaska, where giant vegetables grow to set world records.

BBQ Physics & Meat Flavors

April 9, 2015/in What We're Reading/by Grant Alkin

Ever put a slab of pork shoulder or beef brisket on the smoker for a BBQ, only to eventually hit “The Plateau”? Physicist Dr. Greg Blonder has the explanation for why the temperature of these meats will rise steadily for a few hours before it inexplicably stops and stalls at several degrees lower than the ideal 190°F. Fortunately, his explanation also comes with a solution. Once that dilemma is solved, check out the science that makes meat so delicious.
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Cheese Microbes & Pizza Math

March 26, 2015/in What We're Reading/by Grant Alkin

Researchers at the American Academy of Microbiology answer the FAQs of cheese-making and Carl Friedrich Gauss, a famous 19th century mathematician, explains the best way to hold a pizza slice–using math, of course.
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