Have you ever bitten into a nut or a piece of chocolate, expecting a smooth, rich taste, only to encounter an unexpected and unpleasant chalky or sour flavor? That taste is rancidity in action, and it affects pretty much ...
Analytical Chemistry
Oct 20, 2023
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44
The cosmetics industry is turning towards natural alternatives to chemical agents used in products to pave the way towards a more sustainable future.
Biochemistry
Oct 20, 2023
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34
Plant-based alternatives such as tempeh and bean burgers provide protein-rich options for those who want to reduce their meat consumption. However, replicating meat's flavors and aromas has proven challenging, with companies ...
Plants & Animals
Sep 6, 2023
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7
After comparing 90 varieties of spelt with 9 varieties of modern, common wheat, a study by the UCO concluded that the marked heterogeneity characterizing the nutritional compounds of the different varieties makes it impossible ...
Molecular & Computational biology
Aug 30, 2023
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30
A few years ago, amid lockdown boredom, it seemed like everyone was perfecting their sourdoughs. A simple, fermented mixture of flour and water, the bread is powered by microbes that provide its one-of-a-kind tangy flavor. ...
Analytical Chemistry
Aug 16, 2023
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96
Almost everyone has a bag of veggies shoved into the dark recesses of their freezer that's now essentially an unrecognizable block of ice crystals. And when thawed, foods damaged by excessive ice lose their texture and become ...
Biochemistry
Jul 19, 2023
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13
When you bite into a juicy steak, tough isn't what you're looking for. There's a lot of science behind the spectrum from tough to tender.
Molecular & Computational biology
Jul 10, 2023
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59
"Natural" foods are trendy, and proponents claim that little or no processing helps preserve the food's inherent flavor. Research now published in the Journal of Agricultural and Food Chemistry shows that, at least for certain ...
Biochemistry
Jun 27, 2023
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35
Perfect noncaloric replacements for sugar and high fructose corn syrup just don't exist yet. For example, some alternatives have a lingering sweet aftertaste and lack a sugar-like mouthfeel, leaving consumers unsatisfied. ...
Biochemistry
Jun 15, 2023
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100
A research team from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has analyzed the aroma of walnut kernels and deciphered the underlying odorant code. As the team shows for the first ...
Biochemistry
Jun 14, 2023
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221
