Food Chemistry

Scientists reduce sweetener stevia's bitter bits

Good news for consumers with a sweet tooth. Cornell food scientists have reduced the sweetener stevia's bitter aftertaste by physical – rather than chemical – means, as noted in the Oct. 14 issue of the journal Food Chemistry.

dateNov 11, 2015 in Other
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Plant compounds studied for food safety chores

Though the price makes you wince, you might just buy that bottle of your favorite olive oil anyway. Perhaps it's exactly what you want for the salad dressing you're making tonight and for your special stir-fry on the weekend.

dateJun 25, 2013 in Biochemistry
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