Tag: Food science

Researchers have built the first sensory wheel for honeys from Brazil's endemic Caatinga biome, linking pollen profiles to the colors, ...

Thai researchers have transformed pineapple stem waste into a resistant starch-rich, gluten-free biscuit that earned top taste-test scores while cutting ...

A factorial study from Ghana shows that brief thermal pretreatment combined with just 12 hours of spontaneous fermentation yields okara ...

Turkish researchers have shown that liposomes loaded with cinnamon and clove extracts can keep bread free of fungal growth for ...

A comprehensive study shows yeast extract can replace up to half the salt in baguette bread while preserving flavor, color, ...

A new study finds that high molecular weight hyaluronic acid makes ice cream firmer, slower to melt, and more stable, ...

Lactic acid bacteria isolated from Korean dongchimi kimchi ferment whey protein into peptides with antioxidant, anti-inflammatory, and calcium-binding activity, positioning ...

A Korean study combining gas chromatography-mass spectrometry with blind and informed taste tests found that imported milk's stronger cheese, butter, ...

In the ever-evolving landscape of food science and nutrition, the quest for novel and sustainable food ingredients has become paramount. ...