Tiny Wheat Germ Oil Capsules Rescue Fat-Free Goat Yogurt’s Texture and Vitamin E
Scientists fortified non-fat goat yogurt with wheat germ oil microparticles stabilized by modified starch and wheat gluten protein hydrolysate, restoring ...
Tag: food science
Grass or Grain? Scientists Reveal Why Imported and Chinese Milk Are Surprisingly Different
A new analysis of sixteen commercial UHT milk brands in China shows that domestic and imported milks carry distinct nutritional, ...
Mediterranean Herb Extract Boosts Cooking Yield in Beef Patties, Study Finds
Turkish researchers optimized an ultrasound-assisted ethanol extraction of Micromeria fruticosa and found the antioxidant-rich herb extract significantly increased cooking yield ...
Scientists Bake Silver Carp Into Bread and Create a Protein-Powered Loaf
Researchers in Bangladesh found that replacing up to 10 percent of wheat flour with silver carp fish powder significantly boosts ...
Common Food Additive HPMC Makes Rice-Wheat Noodles Stronger, Brighter, and Less Sticky
Adding small amounts of the thermogelling food hydrocolloid HPMC to rice–wheat composite flour dramatically brightens noodles, cuts their stickiness, and ...
From Nanoscale Probes to the Dinner Plate: New Model Predicts Meat Texture From Single Myofibrils
Researchers used atomic force microscopy and a multiscale mechanical model to predict the compressive texture of pork, beef, and chicken ...
Chemists Turn to Eudesmol Isomers to Grade the World’s Priciest Wood
Researchers in South Korea have developed a validated GC-FID method that uses α-, β- and γ-eudesmol as chemical markers to ...
Sous-Vide Plus Searing Rescues Low-Grade PSE Pork, Study Finds
New research shows that sous-vide cooking followed by a quick sear can make low-grade PSE pork nearly as tender, juicy, ...
Durian Seeds Could Become an Unexpected New Source of Pectin, Review Finds
A critical review finds that durian seeds, a major processing waste stream, show real promise as a novel pectin source, ...
Kitchen Waste Turned Antioxidant Gold: Litsea Cubeba Residuals Reveal Peptide Power
Researchers transformed Litsea cubeba oil-processing residuals into antioxidant peptide hydrolysates, combining fluorescence chromatography and molecular dynamics simulation to reveal the ...
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Mothers who receive childcare support from maternal grandparents show more parental warmth, finds NTU Singapore study
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University of Seville Breaks 120-Year-Old Mystery, Revises a Key Einstein Concept
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Bee body mass, pathogens and local climate influence heat tolerance
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Researchers record first-ever images and data of a shark experiencing a boat strike
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Groundbreaking Clinical Trial Reveals Lubiprostone Enhances Kidney Function
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