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21-Feb-2022 - Although microgreens were initially gourmet ingredients for upscale restaurants, they’ve become popular among gardeners and home cooks. Despite their “superfood” label, the levels of healthful compounds, such as phytonutrients, in most varieties of microgreens are unknown. Researchers inACS Food ...
16-Nov-2021 - Researchers from IBEC, in collaboration with the University of Cordoba, recently published a study where they develop protocols that optimize the use of a technique capable of analysing, at the molecular level, substances present in the aroma of food, managing to differentiate samples of ham from ...
29-Jul-2020 - Got milk? Most people have seen the famous ads featuring celebrities that highlight the importance of drinking milk for building strong bones. Research shows that milk has other benefits, especially for babies, such as helping them grow and strengthening their immune systems. But scientists still ...
Key substances for the kokumi sensation
01-Jul-2020 - Chanterelles give savoury dishes a rich body and a unique complex flavour. Experts refer to this as the kokumi effect. A research team from the Technical University of Munich (TUM) and the Leibniz-Institute for Food Systems Biology recently developed the first method to clearly quantify ...
Better food quality control
01-Aug-2019 - Scientists at the Technical University of Munich (TUM) and the Leibniz-Institute for Food Systems Biology have developed a new methodology for the simultaneous analysis of odorants and tastants. It could simplify and accelerate the quality control of food in the future. Whether a food tastes ...
17-Aug-2018 - Aging usually improves the flavor of cheese, but that's not why some very old cheese discovered in an Egyptian tomb is drawing attention. Instead, it's thought to be the most ancient solid cheese ever found, according to a study published in ACS' journal Analytical Chemistry. The tomb of Ptahmes, ...
01-Dec-2017 - Researchers at the University of British Columbia have found a better way to identify unwanted animal products in ground beef. Food science students led by professor Xiaonan Lu used a laser-equipped spectrometer and statistical analysis to determine with 99 per cent accuracy whether ground beef ...
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