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New in Research (page 15 of 17)
Mar 19, 2008 | 04:15 PM CDT
By: Isabelle Pons, Jean-Noel Jaubert, Jean Morel, …
Aromatic caramel is a complex mixture of saccharides (glucose, fructose and sucrose) and numerous degradation substances which contribute to its aroma and taste.
Mar 19, 2008 | 09:17 AM CDT
Consumer misperceptions, the challenge for the industry
Mar 17, 2008 | 10:25 AM CDT
A recent study conducted by scientists at the National Toxicology Program evaluated the respiratory toxicity of diacetyl in mice at exposure profiles relevant to workplace conditions at microwave popcorn packaging plants.
Mar 10, 2008 | 10:04 AM CDT
Study retracted, review underway.
Jan 07, 2008 | 10:52 AM CST
Researchers from Ochanomizu University (Tokyo) and the Technical Research Center at T. Hasegawa Co. have found that volatile extracts from celery can enhance the umami and sweet properties of chicken broth.
Nov 09, 2007 | 12:11 PM CST
Critical Reviews in Food Science and Nutrition has posted the long-awaited study titled "Emissions from Cooking Microwave Popcorn."
Sep 24, 2007 | 11:19 AM CDT
By: Mark Erman
Examining the rapid development in the chemistry and uses of cooling agents. Physiological cooling agents are ubiquitous ingredients in many consumer products, such as chewing gums, toothpastes, mouthwashes, lotions and shampoos. Based on numerous new patents and publications, research and development in the field continues at a fast pace.
Aug 07, 2007 | 02:33 PM CDT
Researchers have used genetic modification to enhance the monoterpene content in tomatoes, thus altering their flavor and aroma
Jul 25, 2007 | 11:26 AM CDT
In a recent study, scientists at Monell Chemical Senses Center report that genes play a large role in determining individual differences in sour taste perception
May 16, 2007 | 03:16 PM CDT
In a recent report published in Food Quality and Preference, researchers at the University of Nottingham studied the color, coolant and aroma interactions and their impact on flavor perception