Using proteomics to improve your dining experience

November 17, 2011 at 11:00 am Leave a comment

Preparing the duck liver delicacy foie gras will soon become a more predictable experience, if a new hypothesis proven correct. French researchers have found metabolic signatures that they say predict whether fat loss during cooking a given liver will be low, which is a mark of good quality, or high. They suggest that lowering durations of duck overfeeding required to make foie gras may keep fat loss in check.

Read more to find out how proteomic techniques play a role in improving your dining experience.

Entry filed under: Proteomics. Tags: , , , .

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