Oil and water famously don't mix, but finely dispersing one in the other produces a liquid mixture with many useful properties. An emulsion consisting of tiny droplets of one of those liquids immersed in the other is the ...
Materials Science
Jan 27, 2016
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806
Truth shines a light into dark places. But sometimes to find that truth in the first place, it's better to stay in the dark. That's what recent findings at the National Institute of Standards and Technology (NIST) show about ...
Bio & Medicine
Nov 19, 2014
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(Phys.org) —Researchers at Oregon State University have discovered how to turn the pulp from crushed wine grapes into a natural food preservative, biodegradable packaging materials and a nutritional enhancement for baked ...
Materials Science
Mar 14, 2013
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Of course a nice glass of wine goes well with a hearty steak, and now researchers who study the way food feels in our mouths think they may understand why that is: The astringent wine and fatty meat are like the yin and yang ...
Biochemistry
Oct 8, 2012
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Researchers in Japan are reporting new evidence that the ordinary vinegar -- a staple in oil-and-vinegar salad dressings, pickles, and other foods -- may live up to its age-old reputation in folk medicine as a health promoter. ...
Other
Jun 19, 2009
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As consumers seek fewer preservatives in packaged food—while the environment needs less plastic waste—Cornell scientists are finding ways to make active packaging materials with a biologically-derived polymer that helps ...
Biotechnology
Apr 13, 2022
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8
In space everything is different. In a world with no up or down, hot air does not rise and liquids behave differently, too. In your kitchen, salad dressings will separate into the heavier vinegar on the bottom and the lighter ...
Space Exploration
Jun 3, 2015
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36
An emulsion is a mixture of two fluids such as oil and water that is achieved by breaking up the molecules in both substances into very fine, small droplets in order to keep the combination from separating. In the August ...
Other
Aug 20, 2013
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A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows that grape skin and seeds generated from winemaking—known as wine pomace—are a good source of antioxidant dietary ...
Other
Sep 25, 2012
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When fat, sugar and gluten come out of salad dressings, sauces, cookies, beverages, and other foods with the new genre of package labels shouting what's not there, what goes into "light" or "-free" versions of products to ...
Other
Nov 2, 2011
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