Ice cream goes Southern, okra extracts may increase shelf-life

While okra has been widely used as a vegetable for soups and stews, a new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows how okra extracts can be used as a stabilizer in ...

A new look at what's in 'fracking' fluids raises red flags

As the oil and gas drilling technique called hydraulic fracturing (or "fracking") proliferates, a new study on the contents of the fluids involved in the process raises concerns about several ingredients. The scientists presenting ...

Ice cream sensations on the computer

Changes in coldness, creaminess or texture that we experience in the mouth while we are eating an ice cream can be visualised on a screen using coloured curves. Graphs help manufacturers improve product quality, as proven ...

'Neapolitan' exoplanets come in three flavors

(Phys.org) —The planets of our solar system come in two basic flavors, like vanilla and chocolate ice cream. We have small, rocky terrestrials like Earth and Mars, and large gas giants like Neptune and Jupiter. We're missing ...

U of T food engineers help set world record

Graduate students from the University of Toronto's Department of Chemical Engineering and Applied Chemistry’s food engineering laboratory helped to set the Guinness Book of World Record May 10 for largest ice cream cake ...

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