Growing safer spuds: removing toxins from potatoes
Scientists have discovered a way to remove toxic compounds from potatoes and tomatoes, making them safer to eat and easier to ...
University of Nebraska biochemist named to world's most prestigious group for inventors
Edgar Cahoon, a professor of biochemistry and director of UNL's Center for Plant Science Innovation, was named one of 170 new ...
Tri-State Livestock News15d
HUSKER BIOCHEMIST CAHOON NAMED NATIONAL ACADEMY OF INVENTORS FELLOW
A University of Nebraska–Lincoln biochemist has been named a fellow of the National Academy of Inventors, the highest ...
Phys.org1mon
Meat has a distinct taste, texture, aroma. A biochemist explains how plant-based alternatives mimic the real thing
Plant-based meat alternatives use plant materials ... to those juicy hamburgers or tender chicken fingers. As a biochemist who teaches students about how food fuels our bodies, I focus my research ...
The Register Citizen1mon
Meat has a distinct taste, texture and aroma − a biochemist explains how plant-based alternatives mimic the real thing
(The Conversation is an independent and nonprofit source of news, analysis and commentary from academic experts.) Julie Pollock, University of Richmond (THE CONVERSATION) When you bite into a ...