Publisher
American Chemical Society
Country
United States
History
1950-present
Website
http://pubs.acs.org/journal/jafcau
Impact factor
2.816 (2010)

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Spilling the beans on coffee's true identity

People worldwide want their coffee to be both satisfying and reasonably priced. To meet these standards, roasters typically use a blend of two types of beans, arabica and robusta. But, some use more of the cheaper robusta ...

'Sniffing out' fruity thiols in hoppy beers

Hoppy beers such as pale ales are becoming increasingly popular. One reason is their pleasant fruity aroma that partially stems from compounds called thiols. Brewers have been looking for an accurate way to track thiols in ...

Sous vide cooking method makes beef protein more digestible

Once used to prepare cuisine in only the finest restaurants, sous vide is now making its way into home chefs' kitchens. French for "under vacuum," the technique involves vacuum sealing food in a plastic pouch and then slowly ...

Identifying the best chickpea crops for cattle feed

While hummus used to be an exotic spread enjoyed only in the Middle East, it has become a staple in grocery stores throughout the world. Recently, the savory dish has gained popularity amongst a new fan base: herds of cows.

Making dog food more delectable by analyzing aromas

Dogs aren't known for being picky about their food, eating the same kibble day after day with relish. However, owners of pampered pooches want their pets to have the best possible culinary experience, especially for those ...

Unraveling the secrets of Tennessee whiskey

More than a century has passed since the last scientific analyses of the famed "Lincoln County [Tennessee] process" was published, but the secrets of the famous Tennessee whiskey flavor are starting to unravel at the University ...

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