Making scents of aromas that differentiate beer and wine

31-Oct-2024 - Today, people increasingly seek non-alcoholic versions ofbeeror wine. Despite boasting different flavors, these two drinks share many aromas, which makes it difficult to produce alcohol-free versions that mimic the real thing. Researchers in ACS’Journal of Agricultural ...

Lab-grown pork gets support from sorghum grain

30-Oct-2024 - Meatgrown in a lab isn’t science fiction anymore. Cultured meats have existed for over a decade, and as of 2023, you might even find lab-grownchickenin restaurants (in the U.S., at least). Now, with the literal support of plant-based scaffolds, “cleanmeat” options are expanding. Researchers ...

Probiotics in Beer? 3 Fresh Discoveries to Enjoy This Oktoberfest

New research reveals flavor secrets, bitterness control, and probiotic possibilities in beer.

07-Oct-2024 - Frothy or smooth, bitter or sweet, light or dark: There’s abeerfor most palates. As people around the world pour over the best brews at Oktoberfest celebrations or ferment about their favorite fall-themed beers, three papers published in ACS journals crack open new insights into ...

Fruit juice offers a fresh take on kombucha

30-Sep-2024 - Kombucha is a fizzy, tangy drink made by fermenting tea. But brewers are now fermenting other plant-based drinks to explore nutritional properties and flavors. Researchers inACS Agricultural Science & Technologycompared the biochemistry and flavor of kombucha with brews made from apple and ...

Pilot study uses recycled glass to grow plants for salsa ingredients

28-Aug-2024 - Tortilla chips and fresh salsa are tasty in themselves, but they could be even more appealing if you grow the ingredients in a sustainable way. Researchers report that cilantro, bell pepper and jalapeño can be cultivated in recycled glass from discarded, pulverized bottles like those from beer or ...

Pesticides in Food: Beyond the Surface

08-Aug-2024 - Pesticides and herbicides are critical to ensuring food security worldwide, but these substances can present a safety risk to people who unwittingly ingest them. Protecting human health, therefore, demands sensitive analytical methods to identify even trace levels of potentially harmful ...

$20K Food Analysis Contest: Utilize New Data

The American Heart Association invites investigators to use the first set of data from the Periodic Table of Food Initiative to study the role of food in health and medicine

06-Aug-2024 - The American Heart Association, celebrating 100 years of lifesaving service as the world’s leading voluntary organization focused on heart and brain health, announced the first data challenge inviting scientific researchers to use thefooddatabase from thePeriodic Table ...

How milk proteins interact with caffeine in espresso

10-Jun-2024 - The swirl ofmilkand espresso — a small storm in your mug — doesn’t impact the dynamics of themilkproteins, according to research published inACSFoodScience & Technology. Researchers took a molecular view of howmilkproteins and caffeine molecules interact in water and in acoffeedrink. ...

Chocolate’s tasty flavors might pose a risk in other desserts

Genotoxic substances in baked sweets?

03-Jun-2024 - What makes chocolate taste and smell so delicious? Chemistry, of course! A variety of molecules work together to create that unmistakable aroma, but those same molecules might carry some unwanted health effects if there are too many around. According to research published in ACS’ Journal of ...

Temperature, time and blueberry wine

17-May-2024 - Nutrient-rich blueberries — a common breakfast smoothie ingredient — can also create wine. But does the heat and time required to ferment this mighty berry strip out any of those potential health-promoting compounds? Researchers inACSFoodScience & Technologyexamine fermentation’s effects on ...