Curr Res Food Sci
December 2024
A key factor influencing consumer acceptance of soybean products is the aroma and taste profile, which can be modulated through fermentation using unique microbial strains. This study aimed to identify and characterize novel microbial strains with the potential to enhance flavour profiles including umami, while reducing undesirable flavour notes such as beany aromas. The results showed an 800% (8-fold) increase in free amino acids in samples fermented with , which correlated with an increase in umami intensity as measured using an E-tongue.
View Article and Find Full Text PDFContrails, formed by aircraft engines, are a major component of aviation's impact on anthropogenic climate change. Contrail avoidance is a potential option to mitigate this warming effect, however, uncertainties surrounding operational constraints and accurate formation prediction make it unclear whether it is feasible. Here we address this gap with a feasibility test through a randomized controlled trial of contrail avoidance in commercial aviation at the per-flight level.
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