Food Chemistry

Researchers from the Institute of Industrial Science, The University of Tokyo, track and control levels of key flavor compounds in cultured beef

The lipids in some herbal teas have been identified in detail for the first time, preparing the ground for investigating their contribution to the health benefits of the teas.

Osaka Metropolitan University scientists successfully quantified the total reactive polysulfide content of 22 different types of vegetables, including onions and garlic. They also revealed that reactive polysulfides are not only found in the leek genus (Allium), such as onions and garlic but also in the cruciferous family of vegetables (Brassicaceae), such as broccoli and cabbage.