Epigallocatechin-3-gallate (EGCG), the active compound in green tea, counteracts overeating brought about by consumption of excessive amounts of high-fat foods.
Check out the covers and top articles of the Reviews Special Issue in Molecular Nutrition & Food Research.
The company Dörrwerk turns fruits that would normally end up as scrap in the garbage, into an eatable fruit paper.
A fully edible supercapacitor has been developed from food-grade materials by researchers in the USA.
Solvay expands their portfolio of materials solutions targeting the manufacture of commercial food service equipment
An "electronic nose" sensor being commercialized by Innovation Economy Crowd (ieCrowd), will be further refined to detect deadly pathogens.
Gumbase is a rarely considered but nevertheless highly interesting material. Wacker has now developed a solid resin for simpler gumbase production.
Carbon nanotube-based ethylene sensor establishes fruit ripeness