"Natural" foods are trendy, and proponents claim that little or no processing helps preserve the food's inherent flavor. Research now published in the Journal of Agricultural and Food Chemistry shows that, at least for certain ...
Biochemistry
Jun 27, 2023
0
35
Specialty coffees are gaining traction in coffeehouses around the world—and now a fermented version could bring a fruity taste to your morning cup of joe. This new kind of beverage has a raspberry-like taste and aroma, ...
Biochemistry
Mar 29, 2023
0
213
The flavor of beer begins to change as soon as it's packaged, prompting a debate among afficionados: Does the beverage stay fresher in a bottle or a can? Now, researchers report in ACS Food Science & Technology that the answer ...
Analytical Chemistry
Mar 20, 2023
1
242
Whether it is enjoyed as creamy milk chocolate truffles, baked in a devilishly dark chocolate cake or even poured as hot cocoa, Americans on average consume almost 20 pounds (9 kilograms) of chocolate in a year. People have ...
Analytical Chemistry
Feb 7, 2023
0
4
The dairy industry strives to preserve the quality and safety of milk products while maintaining the freshest possible taste for consumers. To date, the industry has largely focused on packaging milk in light-blocking containers ...
Analytical Chemistry
Jan 26, 2023
0
35
Rice (Oryza sativa L.) is one of the most important crops worldwide, providing much of the calorific needs for half of the global population. Economic development and rising living standards have led to the demand for rice ...
Molecular & Computational biology
Nov 23, 2022
0
6
New research shows that the flavoring of various soft cheeses is due in part to the bacteria that colonize them during the ripening process. The research is published in Microbiology Spectrum.
Cell & Microbiology
Nov 16, 2022
0
56
Belgian investigators have improved the flavor of contemporary beer by identifying and engineering a gene that is responsible for much of the flavor of beer and some other alcoholic drinks. The research appears in Applied ...
Cell & Microbiology
Oct 4, 2022
0
122
Oregon State University brewing researchers and a team of bioengineers have shown that a genetically modified yeast strain can alter the fermentation process to create beers with significantly more pronounced hop aromas.
Biotechnology
Sep 20, 2022
0
349
From ice cream to lattes, vanilla is one of the most popular spices in the world. It's also one of the most labor-intensive to produce, and shortcuts lead to a less tasty product. Today, scientists report a profile of 20 ...
Analytical Chemistry
Aug 24, 2022
0
199
