The chemical reaction that forms essential biomolecules like proteins and DNA normally doesn’t occur in the presence of water. Microdroplets provide a unique environment that make it possible.
Articles on Protein
Displaying 61 - 80 of 137 articles
Eating insects can carry a much lower environmental footprint than conventional meat. Should western cultures be incorporating more of them into their diets?
Feeding insects instead of grain to animals is an inexpensive, sustainable way to increase the world food supply. An animal scientist explains what’s involved in developing insect feed for cattle.
Look out for products fortified with important vitamins and minerals.
A new ‘protein roadmap’ produced by CSIRO reveals foods set to fill fridges by 2030 as health, environmental and ethical concerns push consumers away from meat.
Potato milk may not be the most nutritious plant-based alternative – but it still has some benefits.
Reviving long-lost legume species could help improve global food security and decrease world hunger.
Months not eating or moving don’t result in muscle wasting and loss of function for animals that hibernate. New research found gut microbes help their hosts hold onto and use nitrogen to build proteins.
In almost every way, one cheeseburger does not equal six apples. With the goal of optimal health in mind, a calorie is not a calorie is not a calorie.
Technological advancements in food production have created new ways to meet the growing demand for protein. Canada’s investment in this industry may create jobs and reduce carbon emissions.
A food historian spent a month at the Library of Congress trying to answer the question of why we have historically been, and remain, so focused on dietary protein. Here is what she found.
Insect farming is growing in popularity as an alternative to traditional livestock and feed production. A scholar evaluates what that means in terms of trillions of insect lives.
The FDA has largely lost its ability to regulate the myriad pills, powders and potions that promise to grow muscle, shed body fat and improve your focus.
Many plant-based products contain similar ingredients to ultra-processed foods.
Two billion people already eat ‘prawns of the land’, so why don’t many Australians? A new CSIRO industry roadmap on edible insects explains why we should bring bugs into mainstream diets.
A lack of policy has allowed industrial chicken farms to multiply in certain parts of the UK – with a lack of consideration of the environmental and social impacts.
A dietitian breaks down everything you need to know about this viral meat substitute.
Scientists in an artificial intelligence lab have made a breakthrough in solving the problem of how proteins fold into their final three-dimensional shape. The work could speed up creation of drugs.
Most people know the benefits of physical activity. However, we tend to be less aware of how damaging inactivity can be, even for short periods — especially for older adults.
Our bodies need fuel both for exercise and recovery.
Top contributors
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Honorary Associate Professor, University of Leicester
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Doctoral Student in Biochemistry, University of Washington
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Assistant Professor in Nutrition and Healthy Aging, University of British Columbia
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Senior Lecturer, Nutrition, Swinburne University of Technology
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Clinical Trials Director, Department of Endocrinology, RPA Hospital, University of Sydney
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Senior Lecturer in Human Nutrition, University College Cork
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Associate Professor of Chemistry, University of Richmond
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Senior Lecturer in Sport, Health & Exercise Science, University of Stirling
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Senior Lecturer in Exercise Physiology Across the Lifespan, Deakin University
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Research Associate in Plant Biology, University of Cambridge
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Principal Lecturer in Sports Nutrition and Strength and Conditioning, Sheffield Hallam University
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Professor of Community Health and Wellbeing, The University of Queensland
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Professor of Sport, Health and Exercise Sciences, Durham University