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Making apple spirits taste better

17-Dec-2021

The holiday season is a time of celebrations and festive drinks, some of which are made with apple liquors. These classic spirits have a long history, and surprisingly, many decisions about their processing are still subjectively determined. Now, researchers inACS Food Science & ...

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Devising new meat alternatives with 3D printing — and cocoa butter

10-Dec-2021

No longer just a dream of vegetarians and vegans, fake meat is becoming more widely available in grocery stores and restaurants. And more options are almost certainly on the way. In a study reported in ACS Food Science & Technology, one team has developed a new combination of plant-based ...

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A wild strawberry aroma for foods — from a fungus growing on fruit waste

19-Nov-2021

The wild strawberry is even more highly prized than its store-bought cousin because of its intense aroma and uniquely sweet taste. However, they’re hard to find in the wild, so some companies make synthetic versions of this flavor. Now, researchers reporting in ACS’ Journal of Agricultural and ...

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Plant-based gummy candy helps vegans and vegetarians get their vitamins

12-Nov-2021

Worldwide, millions of people follow vegan and vegetarian diets for religious, ethical, environmental or economic reasons. While these diets have purported health benefits, they can also lack essential nutrients, such as vitamins B12and D3, if not well-planned or supplemented correctly. Now, ...

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Three ways to reduce the carbon footprint of food purchased by US households

05-Nov-2021

Most consumers want to make food purchases that are smart for their wallets, their health and the environment. And while switching to a vegetarian or vegan diet can lower one’s impact on greenhouse gas emissions, it may not be realistic or healthful for everyone. Now, researchers in ACS’ ...

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Warm milk makes you sleepy — peptides could explain why

15-Oct-2021

According to time-honored advice, drinking a glass of warm milk at bedtime will encourage a good night’s rest. Milk’s sleep-enhancing properties are commonly ascribed to tryptophan, but scientists have also discovered a mixture of milk peptides, called casein tryptic hydrolysate (CTH), that ...

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Children’s dislike of cauliflower, broccoli could be written in their microbiome

24-Sep-2021

Many children, as well as adults, dislike Brassica vegetables, such as broccoli, cauliflower, cabbage and Brussels sprouts. In the mouth, enzymes from these vegetables and from bacteria in saliva can produce unpleasant, sulfurous odors. Now, researchers reporting in ACS’ Journal of Agricultural ...

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Compounds that give coffee its distinctive ‘mouthfeel’

27-Aug-2021

Coffee drinkers intuitively recognize the pleasure of swallowing a smooth, rich brew versus a watery one. Aside from added cream or sugar, the coffee itself contributes to this sensation — referred to as body or mouthfeel — but the specific compounds are not well defined. Now, researchers report ...

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Plant Veda's products presented at TEDMonterey

12-Aug-2021

Plant Veda Foods Ltd, an award-winning dairy alternative products company, is pleased to announce that its lassi and coffee creamer product lines were featured at a TED Conference held August 1-4 in Monterey, California. TED Talks are influential videos by experts in education, business, science, ...

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Slowing down grape ripening can improve berry quality for winemaking

01-Jul-2021

Wine grapes are particularly finicky when it comes to their environment. For instance, heatwaves and droughts lead to earlier berry ripening and lackluster wine. And these types of episodes are expected to intensify as Earth's climate changes. Now, researchers reporting in ACS' Journal of ...

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