The flavors of fire: How does heat make food taste good?
Sure, cooking our food can make it safer to eat and more digestible. But let's be honest. We mainly cook to create something we enjoy—something delicious.
Sure, cooking our food can make it safer to eat and more digestible. But let's be honest. We mainly cook to create something we enjoy—something delicious.
Biochemistry
Apr 8, 2024
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8
Hear the words E. coli or salmonella and food poisoning comes to mind. Rapid detection of such bacteria is crucial in preventing outbreaks of foodborne illness. While the usual practice is to take food samples to a laboratory ...
Biochemistry
Apr 5, 2024
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33
A research team led by the Leibniz Institute for Food Systems Biology at the Technical University of Munich has solved the mystery of a novel clove-like off-flavor in orange juice, the cause of which was previously unknown.
Biochemistry
Feb 6, 2024
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12
Opening a clamshell of berries and seeing them coated in fuzzy mold is a downer. And it's no small problem. Gray mold and other fungi, which cause fruit to rot, lead to significant economic losses and food waste.
Biotechnology
Oct 25, 2023
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66
It is said that there is waste in haste, but researchers from Osaka Metropolitan University have proven that doing things rapidly does not necessarily mean working ineffectively. A research group led by Professor Hiroshi ...
Biochemistry
Sep 12, 2023
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43
Scientists from Nanyang Technological University, Singapore have developed a new technique to convert kale waste for use in health and personal care products, reducing food waste and emissions.
Biochemistry
Aug 16, 2023
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17
When you bite into a juicy steak, tough isn't what you're looking for. There's a lot of science behind the spectrum from tough to tender.
Molecular & Computational biology
Jul 10, 2023
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59
"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
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35
Have you ever bitten into a plump, red strawberry, only to find it bland and watery? Certain pesticides might be responsible. A team reporting in the Journal of Agricultural and Food Chemistry has found that two common strawberry ...
Molecular & Computational biology
Feb 27, 2023
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86
In the age-old battle against mosquitos, DEET has proven effective at keeping this nemesis at bay, but the repellent is smelly and its protection is short-lived. Now, researchers report in the Journal of Agricultural and ...
Biochemistry
Jan 24, 2023
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31