A recent Purdue study, featured on the cover of the May edition of the Journal of Food Science, deciphers why food ingredient blends are more sensitive to changes in climate than single ingredients.
Other
May 2, 2017
0
19
Eating too much salt can have significant negative health implications, and modern processed food typically contains high levels of salt to improve taste and preservation.
Other
Mar 3, 2020
0
12
Aficionados use words like "oaky" to describe some wines, or "hoppy" when talking about certain beers. But for rum—a product with over 1,000 different varieties—putting the words together to describe what imbibers are ...
Other
Jul 31, 2017
0
2
Thousands of new spicy products hit supermarket shelves every year. Some people crave the heat, some fear the burn. But if you enjoy it, spicy food wears out taste buds quickly.
Engineering
May 9, 2019
0
9
A simple two-step process that could be scaled for use in the home kitchen has the potential to dramatically cut food waste, KAUST researchers have shown.
Cell & Microbiology
Feb 21, 2023
0
16
Food companies, regulators, marketers, journalists and others should use the terms "cell-based" or "cell-cultured" when labeling and talking about seafood products made from the cells of fish or shellfish, according to a ...
Other
Aug 9, 2021
0
74
What happens to food and its microstructure when it is fried is a complicated process, both scientifically and mathematically speaking. While consumers want a product that is crispy and tasty, food scientists seek to get ...
Other
Feb 25, 2016
0
8
Microgreens. They're leafy green vegetables that are relatively new to the dining room, but a study by a Colorado State University team indicates that they will be welcome company at the table.
Social Sciences
Apr 1, 2020
0
6
Raspberries are among the most popular berries in the world and are high in antioxidants that offer significant health benefits to consumers. The red raspberry is most commonly used in processed products like juices, jams, ...
Plants & Animals
Mar 14, 2014
0
0
A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated consumers' choice in fresh tomato selection and revealed which characteristics make the red fruit most appealing.
Other
Oct 21, 2014
0
0
