Reporting and perspective, with the source in view.
A chromatography study shows how additives and calibration choices can change molecular-weight results, with a proposed correction still awaiting validation across laboratories.
A new review links umami chemistry to processing, sensory performance and the practical requirements for turning edible mushroom residues into reliable plant-based ingredients.
A September study links a two-strain fermentation to stronger sensory acceptance and changes in phytate and free amino acids, while distinguishing laboratory digestion results from human nutrition.
A four-strain comparison puts Lactiplantibacillus plantarum XJ25 ahead on several laboratory and sensory measures, while leaving commercial and nutritional questions open.
Taosu made with 2% extract had less acrylamide and 5-HMF, alongside darker colour and greater hardness. The study does not establish a longer commercial shelf life or consumer preference.
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