(Phys.org) -- All chefs know that preparing the perfect chocolate mousse is one part science and one part art. ESA’s microgravity research is helping the food industry understand the science behind the foams found in ...
Space Exploration
Jul 16, 2012
0
0
Murdoch University Veterinary Hospital is warning pet owners against the temptation to share chocolate with their dogs this Easter.
Plants & Animals
Mar 29, 2012
0
0
New cacao types with unique flavors that are distinctly Peruvian have been identified by U.S. Department of Agriculture (USDA) scientists. These new flavors could one day be marketed like wine, by geographical provenance.
Ecology
Sep 26, 2011
0
0
Red wine and chocolate are part of the working week for Australian Institute for Bioengineering and Nanotechnology researcher Dr. Aaron Micallef.
Other
Aug 25, 2011
0
0
National Physical Laboratory, after over nine years of extensive research, has developed a world-leading pvT (pressure-volume-temperature) and thermal conductivity test kit that can be used to help improve the design and ...
Materials Science
Jul 11, 2011
0
0
Manufacturing and retail could get a boost from a newly-developed 3D chocolate printer.
Engineering
Jul 5, 2011
0
0
Two scientific publications report on improved methods for determining the amounts of flavanol antioxidants in cocoa and chocolate. The research, sponsored by The Hershey Center for Health and Nutrition, was a collaboration ...
Analytical Chemistry
Feb 14, 2011
0
0
In time for the chocolate-giving and chocolate-noshing fest on Valentine's Day, scientists are reporting discovery of how this treat boosts the body's production of high-density lipoprotein cholesterol (HDL) — the "good" ...
Biochemistry
Feb 7, 2011
0
0
Pet owners could avoid emergency visits to the vet over the holiday season by following a few simple guidelines from the staff of the University of Adelaide's School of Animal and Veterinary Sciences.
Plants & Animals
Dec 15, 2010
1
0
Molecular gastronomy or molecular cuisine, the culinary movement that uses chemistry, is heating up kitchens worldwide. Carnegie Mellon University Chemist Subha Das is bringing the same techniques found in the world's leading ...
Other
Mar 25, 2010
0
0
