Your favorite foods and beverages could soon taste even better, thanks to new calculations developed at A*STAR. One significant source of flavor loss for food and beverage is from aroma molecules that are absorbed into the ...
Bananas are one of the world's most popular fruits. But how they're stored prior to reaching grocery shelves can adversely affect their flavor and smell. Now in a study appearing in ACS' Journal of Agricultural and Food Chemistry, ...
Magnetic nanoparticles attached to polymers have been successfully used to target and remove unwanted flavour compounds from wine.
At a cost of thousands of dollars per pound, truffles are an expensive food. The fungi are prized for their distinctive aroma, and many foods claim truffles or their aromas as ingredients. But some of these foods may actually ...
Renowned for its soft texture and characteristic flavor, Wagyu beef—often referred to as Kobe beef in the U.S.—has become one of the world's most sought-after meats. Now in a study appearing in the Journal of Agricultural ...
If wine is cultivated in an area where forest fires occur more often, such as in Australia or Southern Italy, aromas that make the alcoholic drink unpalatable can develop in the finished product. Until now, it wasn't known ...
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 ...
In a research article recently published in Frontiers in Chemistry, a team of researchers investigated the effects of fungal infection on wine produced from the grape varieties White Riesling, Red Riesling and Gewürztraminer, ...
An authentic French baguette is one of those key staples that foodies hunt for. Now scientists have gained new insight into why a crisp crust is a must for this quintessential bread. They report their findings on how crumb ...
A study published in the Journal of Food Science found that adding a small amount of Chardonnay grape seed pomace (GSP), a waste stream of wine production, to coffee may augment the antioxidant capacity of the beverage without ...
Aug 16, 2018
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