Yeast Extract Could Cut Salt in Baguettes Without Sacrificing Taste, Study Finds
A comprehensive study shows yeast extract can replace up to half the salt in baguette bread while preserving flavor, color, ...
Tag: food science
Hyaluronic Acid Molecular Weight Holds the Key to Slower-Melting, Firmer Ice Cream
A new study finds that high molecular weight hyaluronic acid makes ice cream firmer, slower to melt, and more stable, ...
Kimchi Bacteria Turn Whey Into Antioxidant, Anti-Inflammatory Peptides
Lactic acid bacteria isolated from Korean dongchimi kimchi ferment whey protein into peptides with antioxidant, anti-inflammatory, and calcium-binding activity, positioning ...
Why Korean Shoppers Turn Up Their Noses at Cheaper Imported Milk
A Korean study combining gas chromatography-mass spectrometry with blind and informed taste tests found that imported milk's stronger cheese, butter, ...
Superheated Steam Unlocks a Stronger Antioxidant From Mastic Resin
Researchers optimized superheated steam extraction of Pistacia lentiscus oleo-gum resin essential oil, finding that 160°C, 120 minutes, and 0.75 mm ...
Beef vs. Plant-Based Patties: Lab Tests Reveal Surprising Nutritional Gaps and Labeling Errors
A comprehensive Korean study comparing Hanwoo beef patties with commercial plant-based alternatives reveals stark nutritional differences, superior sensory scores for ...
Why Chinese Baijiu Makes Stir-Fried Lamb Taste Better: Scientists Decode the Chemistry
A new study in Food Chemistry: X reveals how different aroma types of Baijiu chemically strip gamey odors from stir-fried ...
Golden Flower Fungus and Probiotic Bacteria Reshape the Flavor Chemistry of Dark Tea
A combined sensory and molecular networking study reveals how two probiotic strains transform the metabolites that make Liu-Pao dark tea ...
Turmeric’s Weakness Fixed: Sugar Nanoparticles Boost Curcumin Solubility 1,100-Fold
Scientists co-assembled curcumin with chitosan oligosaccharides into nanoparticles that boosted the compound's water solubility about 1,100-fold and improved its gastrointestinal ...
Pork Gelatin Emerges as the Best Bio-Ink for 3D-Printed Cultured Meat Scaffolds
A new study comparing beef, pork, and fish gelatin bio-inks finds that pork gelatin at 20 percent concentration offers 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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