In a laboratory study pairing food chemistry and cancer biology, scientists at the Johns Hopkins Kimmel Cancer Center tested the potentially harmful effect of foods and flavorings on the DNA of cells. They found that liquid ...
Biochemistry
Mar 27, 2013
11
0
Do all cuisines thrive on kindred flavors? New research suggests that some cuisines may be based on combinations of dissimilar ingredients, but critics say the work is not filtering out flavors that may be unimportant to ...
Other
Dec 26, 2011
1
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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
Almost 800 years after farmers in the village of Gouda in Holland first brought a creamy new cheese to market, scientists in Germany say they have cracked the secret of Gouda’s good taste. They have identified the key protein ...
Other
Mar 4, 2009
0
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University of Alabama at Birmingham professor Tracy Hamilton, Ph.D., is applying his chemistry expertise to two popular beverages: beer and coffee.
Other
Sep 1, 2014
1
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Like its flavor profile, the genome of Arabica coffee is large and complex. This makes breeding and genetic survey work more difficult, but this diverse genetic background may have contributed to bean's popularity, practicality, ...
Molecular & Computational biology
Jan 24, 2024
0
69
In a surprise discovery that may help boxed wine shake off its image as a gauche alternative to bottles, scientists in Canada are reporting that multilayer aseptic cartons (a.k.a. ‘boxes’) may help reduce levels of substances ...
Other
Jun 4, 2009
2
0
Unlike wine, which generally improves with time, beer does not age well. Usually within a year of bottling, the beverage starts to develop an unpleasant papery or cardboard-like flavor that drinkers describe as "stale." Now, ...
Other
Dec 4, 2019
0
35
North Americans and Western Europeans love a good mix of alpha-terpineol, 4-methylpentanoic acid and ethyl propionate for dinner, flavor compounds shared in popular ingredients like tomatoes, parmesan cheese and white wine. ...
Other
Dec 15, 2011
1
0
(Phys.org)—A team of researchers at the Indian Institute of Technology has found that unlike western cuisine, ingredients in Indian food are less likely to have flavors in common. In their paper uploaded to the preprint ...
