Chemistry - Other news

Studies show different types of vinegar may benefit health

The earliest known use of vinegar dates back more than 10,000 years ago and has been used as a food and medicine.  A new review article in the Journal of Food Science, published by the Institute of Food Technologists (IFT), ...

May 22, 2014
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Cheers to better beer foam

(Phys.org) —It's an unlikely beer-drinking toast: "Here's to El-Tee-Pee-Won!" Yet, the secret to optimal foam in the head of a freshly poured brew, according to Cornell food science research, is just the ...

May 09, 2014
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Blogosphere exerts new consumer influence on food industry

Earlier this year, bloggers scored a high-profile victory in their campaign against a common bread ingredient—also used in yoga mats and other plastics—when Subway announced it was dropping the substance from its dough ...

May 07, 2014
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Matching the expertise of perfumers to create new scents

From jasmine to sandalwood, the alluring scents of the most luxurious perfumes might seem more art than science, but a new way to analyze them breaks from the tradition of relying only on experts' sense of smell to blend ...

May 07, 2014
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Science finds wines' fruity flavors fade first

Testing conventional wisdom with science, recently published research from Washington State University reveals how different flavors "finish," or linger, on the palate following a sip of wine.

May 05, 2014
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Research offers 'promise' of improved food safety

The issue of food safety has rocketed up the political agenda in recent years but despite huge improvements, some concerns and problems still persist. Fears about our food are moving away from issues about ...

Apr 15, 2014
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