Microgreens. They're leafy green vegetables that are relatively new to the dining room, but a study by a Colorado State University team indicates that they will be welcome company at the table.
Social Sciences
Apr 1, 2020
0
6
Eating too much salt can have significant negative health implications, and modern processed food typically contains high levels of salt to improve taste and preservation.
Other
Mar 3, 2020
0
12
Mary Ellen Camire has some good news about french fries.
Plants & Animals
Jan 31, 2020
1
7
Thousands of new spicy products hit supermarket shelves every year. Some people crave the heat, some fear the burn. But if you enjoy it, spicy food wears out taste buds quickly.
Engineering
May 9, 2019
0
9
Washington State University researchers have found a way to make food taste salty but with less of the sodium chloride tied to poor health.
Other
Apr 11, 2019
3
8
Aficionados use words like "oaky" to describe some wines, or "hoppy" when talking about certain beers. But for rum—a product with over 1,000 different varieties—putting the words together to describe what imbibers are ...
Other
Jul 31, 2017
0
2
A recent Purdue study, featured on the cover of the May edition of the Journal of Food Science, deciphers why food ingredient blends are more sensitive to changes in climate than single ingredients.
Other
May 2, 2017
0
19
A study published in the Journal of Food Science found that expectations of product quality, nutritional content and the amount of money consumers were willing to pay increased when consumers saw a product labeled "all-natural" ...
Economics & Business
Feb 22, 2017
0
7
Just under half of U.S. households (48%) opt for frozen varieties of waffles, pancakes, and French toast as their choice for breakfast (Packaged Facts). A study published in the December issue of Journal of Food Science found ...
Other
Dec 20, 2016
0
4
A new scientific study shows that eating cheese may actually increase how much someone likes the wine they are drinking. The study, published in the October issue of the Journal of Food Science, used a new sensory evaluation ...
Other
Oct 19, 2016
0
2
