Rapeseed doesn't just contain oil but high-quality protein, too. However, protein extracts from rapeseed have an intense, bitter off-taste. A team led by food chemist Thomas Hofmann has now identified the substance that is ...
Biochemistry
Feb 1, 2019
1
4
Color can impact the taste of food, and our experiences and expectations can affect how we taste food, according to Penn State researchers, who suggest this may have implications for how food and beverage industries should ...
Other
Nov 16, 2018
0
12
From burgers to steaks, beef has a long history of being a delicious part of dinner. But what if that pleasant experience of eating beef could extend beyond the dinner plate? Now, one group reports in ACS' Journal of Agricultural ...
Biochemistry
May 16, 2018
0
5
Most poisons taste bitter: being able to tell typically leads to longer life.
Plants & Animals
Sep 16, 2015
0
9
New research by scientists at the University of York has given tea and coffee drinkers new information about why their favourite drinks taste as they do.
Other
Jul 30, 2015
0
7
(Phys.org) -- To humans they might be pretty and small, the inspiration for nursery rhymes and children's clothing, but the redder the lady bird, the worse it tastes to the bird which tries to eat it, an international research ...
Plants & Animals
Jun 6, 2012
0
0
Researchers are reporting discovery of a scientific basis for extending the shelf life of beer so that it stays fresh and tastes good longer. For the first time, they identified the main substances that cause the bitter, ...
Other
Apr 13, 2011
1
0
With millions of adults and children avoiding nutritious foods because of the bitter taste, and gagging or vomiting when forced to take bitter liquid medicines, scientists today reported an advance toward a high-tech version ...
Biochemistry
Mar 29, 2011
0
0
University of Illinois scientists have learned to mask the bitterness of ginseng, a common ingredient of energy drinks.
Other
Dec 6, 2010
0
0
Food scientists are working to block, mask and/or distract from bitter tastes in foods to make them more palatable to consumers, many of whom are genetically sensitive to bitter tastes, according to a new presentation at ...
Other
Jun 24, 2014
0
0
