Yoghurt, beer, bread and specialities such as tasty blue cheeses or good wine—special microorganisms and refining processes first produce the pleasant flavours and enticing aromas of many foodstuffs. Researchers at Friedrich-Alexander ...
Other
Jun 22, 2017
0
5
A researcher in Germany is studying why fish sometimes smells 'fishy' and why customers often smell other aromas when they buy fish. Mohamed Mahmoud, doctoral candidate at the Department of Chemistry and Pharmacy at FAU, ...
Other
Dec 15, 2016
0
5
Most of us have tasted milk that has been left in the sun – it has a distinctive off-flavour. The reason is that milk and other dairy products turn rancid when exposed to light.
Other
Mar 3, 2015
0
9
Scientists at the Institute of Food Research on the Norwich Research Park have teamed up with Oxford Instruments to develop a fast, cheap alternative to DNA testing as a means of distinguishing horse meat from beef. Because ...
Other
Dec 1, 2014
0
0
U.S. Department of Agriculture (USDA) scientists and their colleagues found that when they applied heat and pressure to roasted peanuts, there was a significantly reduced allergic reaction from the proteins in these peanuts.
Biochemistry
Feb 11, 2014
0
0
French fries typically soak up a lot of oil while they're in the deep-fat fryer. But U.S. Department of Agriculture (USDA) scientist Zhongli Pan and his colleagues have shown that prepping the raw fries for three minutes ...
Other
Jul 30, 2013
0
0
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.
Plants & Animals
May 24, 2013
0
0
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.
Other
May 10, 2013
0
0
