Fresh meat: New biosensor accurately and efficiently determines meat freshness

Employing a porous graphene electrode with zinc oxide nanoparticles, biosensor identifies aging byproducts in meat

21-Feb-2024 - The freshness of animalmeatis an essential property determining its quality and safety. With advanced technology capable of preservingfoodfor extended periods of time,meatcan be shipped around the globe and consumed long after an animal dies. As globalmeatconsumption rates increase, so ...

The physics of gummy candy

Dozens of ingredient and storage combinations reveal what factors make some gummies harder than others and how product formulation affects shelf life

17-May-2023 - For gummy candies, texture might be even more important than taste. Biting into a hard, stale treat is disappointing, even if it still carries a burst of sweetness. Keeping gummies in good condition depends on their formulation and storage, both of which alter how the molecules in the candies ...

Extracting the best flavor from coffee

Understanding the origin of uneven extraction in brewing espresso can improve the beverage and enable substantial financial savings by using coffee more efficiently and sustainably

10-May-2023 - Espresso coffee is brewed by first grinding roasted coffee beans into grains. Hot water then forces its way through a bed of coffee grains at high pressure, and the soluble content of the coffee grains dissolves into the water (extraction) to produce espresso. In 2020, researchers found that more ...

A recipe for 3D-printing food

Researchers identify factors affecting the quality of edible materials produced by additive manufacturing.

24-Mar-2023 - 3D-printing food could address global challenges in food supply and nutrition. But there are hurdles involved in adapting additive manufacturing to produce edible materials. In Physics of Fluids, from AIP Publishing, University of Ottawa researchers Ezgi Pulatsu and Chibuike Udenigwe identify a ...

Enhanced arsenic detection in water, food, soil

Sensor can identify the global content and form of arsenic-containing molecules at very low concentrations

02-Mar-2023 - It is a cruel paradox that on a planet with a surface mostly covered by water, hundreds of millions of people don’t have access to clean drinking water. As for the pollution of potable and natural water sources, one of the main culprits is arsenic, an abundant and toxic element in the earth’s ...

The perfect pour: model predicts beer head features

Researchers take on the myriad complex questions of beer foam dynamics, pointing to more precise brewing and nozzle manufacturing

16-Feb-2023 - From creating drinks with distinctive looks to providing aromas for connoisseurs, beer foam is big business. The complex interplay between the components of a beer, the vessel from which it’s poured, and the glass it’s poured into has garnered plenty of attention from researchers, brewers, and ...

Sustainable silk material for biomedical, optical, food supply applications

Silk's unique and versatile properties present many possibilities for future technologies

06-Jan-2022 - While silk is best known as a component in clothes and fabric, the material has plentiful uses, spanning biomedicine to environmental science. InApplied Physics Reviews,by AIP Publishing, researchers from Tufts University discuss the properties of silk and recent and future applications of the ...

Tea time gets flavor boost from thin film, impure water

Rheology research brews strong results for better tea

08-Sep-2021 - Getting your day started sometimes feels like it requires magic, but making a good cup of tea requires a little science. In Physics of Fluids, by AIP Publishing, researchers from ETH Zurich describe how they applied the science of rheology to the seemingly quaint purpose of improving the quality ...

Industrial bread dough kneaders could use physics-based redesign

28-Nov-2019 - There's a specific amount of kneading involved to create high-quality bread dough, and researchers in Germany are using physics and simulations to zero in on predicting it. Bakers have been crafting bread for more than 6,000 years with four simple ingredients: flour, salt, water and yeast. Apart ...