Pasteurizing grapefruit juice often leaves it tasting bitter. Food scientists at Cornell University, however, have developed an “active” container to battle this consumer turnoff. The bitterness in grapefruit juice is caused by culprits that include the acid naringin. By coating the inside of the carton with a cellulose-acetate film harboring an enzyme that breaks down the acid, the food scientists have made the juice taste sweeter. The Cornell group, led by Joseph Hotchkiss, says such cartons show the feasibility of “active packaging” that doesn’t just passively protect its contents but actually improves the quality of the food it holds.
This startup wants to copy you into an embryo for organ harvesting
With plans to create realistic synthetic embryos, grown in jars, Renewal Bio is on a journey to the horizon of science and ethics.
VR is as good as psychedelics at helping people reach transcendence
On key metrics, a VR experience elicited a response indistinguishable from subjects who took medium doses of LSD or magic mushrooms.
This nanoparticle could be the key to a universal covid vaccine
Ending the covid pandemic might well require a vaccine that protects against any new strains. Researchers may have found a strategy that will work.
This artist is dominating AI-generated art. And he’s not happy about it.
Greg Rutkowski is a more popular prompt than Picasso.
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