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Efficient inline analysis for liquids and solids

Precisely determine oxidation stability in oils and fats

Ultra-fast, non-destructive analysis of liquids and solids

Miso made in space tastes nuttier, researchers find

03-Apr-2025 - Miso is a traditional Japanese condiment made by fermenting cooked soybeans and salt. In a study publishing April 2 in the Cell Press journaliScience, researchers successfully made miso on the International Space Station (ISS). They found that the miso smelled and tasted similar to miso ...

natural sciences chemistry fermentation

What’s in the microbiome of the foods we eat?

30-Aug-2024 - Microbes are part of thefoodwe eat and can influence our own microbiome, but we know very little about the microbes in ourfoods. Now, researchers have developed a database of the “foodmicrobiome” by sequencing the metagenomes of 2,533 differentfoods. They identified 10,899food-associated ...

natural sciences conservation dairy products

Grinding coffee with a splash of water reduces static electricity and makes more consistent and intense espresso

07-Dec-2023 - The fracturing and friction ofcoffeebeans during grinding generates electricity that causescoffeeparticles to clump together and stick to the grinder. Researchers report December 6 in the journalMatterthatcoffeebeans with higher internal moisture produce less static electricity, which ...

natural sciences concentration electricity

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Natural sciences - 3 News by Cell Press from USA