E-tongue can detect white wine spoilage before humans can

18-Apr-2024 - While the electronic tongue bears little physical resemblance to its namesake, the strand-like sensory probes of the “e-tongue” still outperformed human senses when detecting contaminated wine in a recent study. In an experiment at Washington State University, the e-tongue identified signs of ...

Font size can 'nudge' customers toward healthier food choices

15-Aug-2023 - Restaurants can persuade patrons to choose healthierfoodsby adjusting the font size of numbers attached to nutritional information on menus, according to a study headed by a Washington State University researcher. Lead researcherRuiying Cai, an assistant professor in the WSU School of ...

Washington state quinoa can make a better cookie

14-Dec-2022 - The “super grain” quinoa has the potential to make a super cookie, according to research by Washington State University. In a study published in the Journal of Food Science, WSU researchers show that two types of quinoa, bred specifically to grow in Washington state, had great functionality as a ...

New nanoparticle-based sensors can measure residual herbicides in food

07-Nov-2022 - Two newly developed, low-cost tests that use nanoparticles to detect chemicals can accurately measure tiny amounts of two potentially harmful herbicides in fruits, vegetables and their products. Reporting in the journalFood Chemistry,a Washington State University research team used two testing ...

Food texture key to eating habits in children with Down syndrome

31-Aug-2022 - Children with Down syndrome prefer food with a crispy, oily mouthfeel and don’t like brittle or gooey foods. But those preferences can lead to a less nutritious diet, according to Washington State University research published in the Journal of Texture Studies. “Children with Down syndrome really ...

More spice could help seniors avoid salt

04-Feb-2022 - Add a little spicy seasoning to a low sodium meal, and adults over the age of 60 may have a harder time noticing a lack of salt, according to a new study in the journalFood Quality and Preference. Led by Carolyn Ross, a professor of Food Sciences at Washington State University, the study tested ...

Food safety crises at smaller restaurant chains can hurt giants

When it comes to a food safety crisis like an E.coli outbreak, little restaurant brands have an outsized influence.

21-Oct-2021 - A recent study published in the International Journal of Hospitality Management found that a theoretical crisis at one restaurant made people hesitant to eat at other restaurants even though they were not directly involved in the event. The negative spillover effect was also greater from the ...

Untrained beer drinkers can taste different barley genotypes

26-Jul-2021 - When it comes to craft beer, the flavor doesn't have to be all in the hops. As a panel of amateur beer tasters at Washington State University recently demonstrated, malted barley, the number one ingredient in beer besides water, can have a range of desirable flavors too. Researchers recruited a ...

Sensor can detect spoiled milk before opening

09-May-2019 - Expiration dates on milk could eventually become a thing of the past with new sensor technology from Washington State University scientists. Researchers from the Department of Biological Systems Engineering (BSE), the WSU/UI School of Food Science and other departments have developed a sensor ...

Wine’s origin might affect acceptable price more than taste

29-Oct-2018 - Taste might have less to do with what consumers are willing to pay for wine than you think. In fact, a series of tests showed that non taste-related factors may play a larger role in how much consumers are willing to pay for wine in Hong Kong, compared with their western counterparts. The trend ...