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 ...
Other
Dec 9, 2020
0
13
Plants get bacterial infections, just as humans do. When food crops and trees are infected, their yield and quality can suffer. Although some compounds have been developed to protect plants, few of them work on a wide variety ...
Biochemistry
Dec 2, 2020
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7
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.
Ecology
Nov 13, 2020
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5
A team coordinated by Santiago V. Luis and Belén Altava, from the Department of Inorganic and Organic Chemistry at the Universitat Jaume I, has published a comprehensive article that includes the preparation of a series ...
Materials Science
Oct 14, 2020
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5
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 ...
Analytical Chemistry
Sep 9, 2020
0
5
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 ...
Analytical Chemistry
Sep 4, 2020
0
39
In recent years, the number of people affected by celiac disease, wheat allergy or gluten or wheat sensitivity has risen sharply. But why is this the case? Could it be that modern wheat varieties contain more immunoreactive ...
Other
Aug 11, 2020
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390
Microbes in "starter cultures" impart a distinctive tang and longer shelf life to food like sourdough bread, yogurt and kimchi through the process of fermentation. To get a better grasp of how microbes do this in fermented ...
Other
Aug 5, 2020
0
5
Wine and spirits are complex mixtures of flavor and aroma compounds, some of which arise during aging in wooden barrels. Among other compounds, oak wood releases coumarins, but how they affect wine's sensory properties is ...
Analytical Chemistry
Jul 15, 2020
0
18
Chanterelles (Cantharellus cibarius) are one of the most popular mushrooms in Germany. Depending on the weather, chanterelle season starts in early July. Connoisseurs value the mushroom's delicate fruity aroma, which is reminiscent ...
Other
Jun 30, 2020
0
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