When it comes to pasta and pizza dishes, nothing beats a sprinkle of grated parmesan on top. But the flavor quality of the popular cheese can be inconsistent. Now scientists are using "molecular food engineering" to help ...
Other
Mar 2, 2016
0
7
The secrets of mozzarella cheese are being unravelled by PhD student Anita Pax.
Other
Oct 13, 2015
1
16
Figuring out why the French have low cardiovascular disease rates despite a diet high in saturated fats has spurred research and many theories to account for this phenomenon known as the "French paradox." Most explanations ...
Other
Apr 8, 2015
2
101
Go ahead and call Rachel Dutton's research cheesy if you must. As far as she's concerned, it's anything but an insult. A Bauer Fellow at the Faculty of Arts and Sciences' Center for Systems Biology, Dutton and her lab study ...
Cell & Microbiology
Jul 17, 2014
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0
Bacteria and moulds are vital to the ripening and aroma of many cheeses. Scientists from the Institute for Milk Hygiene, Milk Technology and Food Science at the University of Veterinary Medicine, Vienna are working to identify ...
Cell & Microbiology
May 9, 2014
1
0
Hungry dogs would be expected to choose alternatives leading to more food rather than less food. But just as with humans and monkeys, they sometimes show a "less is more" effect. Thus conclude Kristina Pattison and Thomas ...
Plants & Animals
Mar 19, 2014
0
0
According to Simona Manescu and Johannes Frasnelli of the University of Montreal's Department of Psychology, an odour is judged differently depending on whether it is accompanied by a positive or negative description when ...
Other
Feb 12, 2014
0
0
Consumers are more likely to purchase a product if they have previously focused their attention on it but are less likely to purchase a product they have previously ignored, according to a new study in the Journal of Consumer ...
Social Sciences
Dec 11, 2012
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0
Whether fruit, meat or cheese - the quality of food is not always as consumers would like it to be. But, in future, a spectrometer will allow them to gage the quality of food before they buy it. No bigger than a sugar cube, ...
Engineering
May 9, 2012
0
0
By carefully analyzing the genetics of specific bacteria killers, a BYU research team has been able to pinpoint where cheese contamination starts.
Biotechnology
Mar 21, 2012
0
0
