Magnetic nanoparticles attached to polymers have been successfully used to target and remove unwanted flavour compounds from wine.
Other
Jun 13, 2018
1
27
Experts from the University of Seville have published a study showing that reducing the water used to irrigate cherry tomato crops by more than 50% has no effect on nutritional or commercial quality, it also increases the ...
Other
Feb 22, 2018
0
16
Sipping wine is good for your colon and heart, possibly because of the beverage's abundant and structurally diverse polyphenols. Now researchers report in ACS' Journal of Agricultural and Food Chemistry that wine polyphenols ...
Biochemistry
Feb 21, 2018
2
248
Many Americans consume too much salt. Now in a study appearing in the Journal of Agricultural and Food Chemistry, scientists report that people who can easily taste salt have differing amounts of certain proteins in their ...
Other
Nov 1, 2017
0
5
Polishing an apple with your shirt might remove some dust and dirt, but getting rid of pesticide residues could take a little more work. Researchers now report in ACS' Journal of Agricultural and Food Chemistry, that washing ...
Ecology
Oct 25, 2017
0
34
Most people who have tried durian either love it or hate it. The fruit's yellowish flesh is sweet and custard-like, but it comes with an overpowering stench of garbage. Scientists studying the unique fruit have now analyzed ...
Analytical Chemistry
Jan 18, 2017
0
18
Beer is one of the world's most popular alcoholic beverages. But, made with barley, brews can contain low levels of mycotoxins, which are produced by fungi that can contaminate grains. Although not a major health threat, ...
Analytical Chemistry
Nov 2, 2016
0
5
The idea of eating bugs has created a buzz lately in both foodie and international development circles as a more sustainable alternative to consuming meat and fish. Now a report appearing in ACS' Journal of Agricultural and ...
Other
Oct 26, 2016
0
7
High-fructose corn syrup and sugar are on the outs with calorie-wary consumers. As a result, low- and no-calorie alternatives have become popular, and soon, there could be another option that tastes more sugar-like than other ...
Biochemistry
Aug 17, 2016
0
9
Chocolate is divinely delicious, mouthwateringly smooth and unfortunately full of fat. But reducing the fat content of the confection makes it harder and less likely to melt in your mouth. That's why scientists are investigating ...
Other
Apr 27, 2016
1
2
