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New research approach: Exploring the mouthfeel of food with a microscope

New research approach: Exploring the mouthfeel of food with a microscope
sciencedaily.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from sciencedaily.com Daily Mail and Mail on Sunday newspapers.

Veronika Somoza , Leibniz Institute In Freising , Leibniz Institute ,

New research approach: Exploring the mouthfeel of food with a microscope

A team led by Melanie Köhler and Veronika Somoza from the Leibniz-Institute for Food Systems Biology has presented a new research approach in the journal Nature Food. The perspectives article focuses on different ways to study the mouthfeel of food using atomic force microscopy to better understand the biophysical mechanisms that contribute to the overall sensory impression of a food. ....

Veronika Somoza , Melanie Koehler , Leibniz Institute In Freising , Institute For Food Systems Biology , Nature Food , Food Systems Biology , Leibniz Institute ,

Bitter makes the stomach acidic, but how?

Bitter makes the stomach acidic, but how?
sciencedaily.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from sciencedaily.com Daily Mail and Mail on Sunday newspapers.

Phil Richter , Gaby Andersen , Veronika Somoza , Leibniz Institute In Freising , Leibniz Institute , Scientist Gaby Andersen ,

Bitter substances make the stomach acidic: How bitter food constituents influence gastric acid production

Bitter substances make the stomach acidic: How bitter food constituents influence gastric acid production
medicalxpress.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from medicalxpress.com Daily Mail and Mail on Sunday newspapers.

Gaby Andersen , Veronika Somoza , Phil Richter , Leibniz Institute In Freising , Leibniz Institute For Food Systems Biology , Technical University Of Munich , Food Chemistry , Leibniz Institute , Food Systems Biology , Technical University , Scientist Gaby Andersen , Sodium Permeable Ion Channels , Human Gastric Parietal Cells , Cellular Response , Bitter Tasting Food Constituents ,

Pungent ginger compound puts immune cells on heightened alert: Research

Ginger is known for activating the immune system. This argument is now supported by new findings from the Leibniz Center for Food Systems Biology at the Technical University of Munich. Little doses of a spicy ginger component heightened white blood cell alertness in laboratory testing. This process also involves a type of receptor that is involved in the experience of unpleasant heat stimuli and the sensation of spiciness in food, according to the study. ....

Gaby Andersen , Veronika Somoza , Technical University Of Munich , Leibniz Institute In Freising , Leibniz Center , German Federal Statistical Office , Food Systems Biology , Technical University , Leibniz Institute ,