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  • Visualization of artificial proteins with cryo-electron microscopy

    A team of researchers managed to visualize the atomic structure of peptoids.

    • Publication date : 2019/12/30
  • Savour the moment: Ice-cream that takes longer to melt

    Researchers found that a protein called Bs1A can be used to create ice-cream which takes longer to melt

    • Publication date : 2015/09/06
  • Vaccines: a step towards thermostability

    Ensilication of the protein molecules of a vaccine against tuberculosis prevents its deterioration by heat.

    • Publication date : 2019/10/30
    • Subjects: Developing country
  • Lick it and it lights up! The jellyfish ice cream that glows.

    Lick Me I'm Delicious, a UK firm, has created a glow-in-the-dark ice cream made from jellyfish proteins.

    • Publication date : 2013/12/02
  • Briefs: Edible optics to prevent food poisoning

    Edible nanosensors made from silk could alert consumers regarding potential contamination of food thanks to a hologram-type indicator embedded in the pack. Researchers at Tufts University in the US are working on the development of bioactive silk...

    • Publication date : 2008/10/25
  • Briefs: Snow fleas and transplant organs

    Researchers have discovered that a potent antifreeze protein (AFP) that protects snow fleas from freezing may allow longer storage of transplant organs. The protein has been isolated and inhibits ice growth, potentially making it possible to store...

    • Publication date : 2007/02/12
  • Cryochemistry: chemical reactions accelerated by freezing

    Surprisingly, some chemical reactions can be accelerated by freezing. The possible applications of studying such cryoreactions include the food and pharmaceutical cold chain, as well...

    • Publication date : 2022/02/28
    • Subjects: Environment, Technology
  • Brief: Coated chicken

    Raw chicken often harbours the pathogen Campylobacter jejuni, which is a leading source of bacterial diarrhoea. Chicken contaminated during raw processing can contaminate other products in refrigerators, even at 2-4°C. Researchers at the Louisiana...

    • Publication date : 2004/11/10
  • Briefs: Ice cream scoops

    A new edible antifreeze developed by a US researcher could keep ice cream smooth and tasty by preventing the formation of gritty crystals when the ice cream is subjected to sudden temperature fluctuation. The antifreeze contains proteins similar...

    • Publication date : 2008/05/13
  • Invasion of a Body Snatcher

    New research by French scientists has revealed how Listeria monocytogenes can activate the cellular transport machinery that transports viruses and small molecules and proteins and use it to invade cells and hide from the body's immune system....

    • Publication date : 2005/11/23
  • Out of the ordinary: ice cream

    A group of New Zealand scientists has developed a new therapeutic to help cancer patients recover from chemotherapy. Development of the ice cream, named ReCharge, began 8 years ago with the formation of LactoPharma, a collaborative research...

    • Publication date : 2010/05/27
  • TTI: new developments

    Time-Temperature Integrators (TTIs) are "intelligent labels" that simulate bacterial development, as a function of time-and-temperature parameters. As soon as a critical threshold is crossed, a change in colour alerts the consumer that the...

    • Publication date : 2006/11/15
  • Cold temperatures, a potential ally against cancer

    Exposure to cold temperatures can reduce tumour growth by slowing down the glucose metabolism of cancer cells. 

    • Publication date : 2022/09/28
    • Subjects: Technology
  • Ice cream global trade data

    Various market analysts predict an upward trend in the global ice cream market, particularly in Asia-Pacific and several emerging economies. Europe led global exports of ice cream in...

    • Publication date : 2022/06/07
    • Subjects: Figures, economy
  • Cryopreservation techniques in reproductive medicine: improving cell survival after warming

    A recent literature review presents the technical progress in cryopreservation techniques. The vitrification concept is presented as crucial to ensure cell survival after cryopreservation. 

    • Publication date : 2020/11/27