ULTRASOUND PRETREATMENT

Squeezing more value out of every luffa might sound odd, yet that’s exactly what scientists are exploring. Instead of tossing aside the fibrous remains after fruit harvest, they’re converting the seeds into protein and then using pulsed ultrasound—like the high-pitched waves you feel in a dentist’s

Scientists have recently discovered a fascinating way to improve the texture and nutrient delivery of food gels. They used a mix of proteins from black beans and whey, linking them together with transglutaminase. The key ingredient to make these into gels is glucono-δ-lactone. Here's where it gets i