Food Chemistry

The lab at National Taiwan University has developed a simple fluorescence-based method to rapidly test the activity of an enzyme that phosphorylates phenolic compounds. This new platform makes it much easier to screen thousands of enzyme variants and provides a practical tool for exploring and improving phenolic compound–phosphorylating enzymes.

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.