How do you recreate the smell of hamburgers? Scientists have taken an analytical approach to find out how plant-based alternatives can mimic the scent of a freshly grilled patty.
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American Chemical Society (ACS)
7 April 2021 | By
Scientists in the US think they may have found a use for the leftover grain produced as a result of brewing beer, which involves both shrimp farms and a newly discovered bacteria from Yellowstone.
Scientists believe they have found an accurate way to measure a compound in beer that could be the key to understanding its often fruity flavour profile.
Could beef cooked via sous vide be easier to digest than boiled or roasted beef? Researchers certainly think that’s the case.
Researchers have reported progress in their studies to better understand the flavour and acid components of sour beer.
American Chemical Society researchers say that anti-oxidant rich powders made from blueberry and persimmon waste could be beneficial for gut microbiota.
Researchers have developed a method to determine the chemical 'fingerprint' of chocolate, in order to accurately track its origin and detect fraudulent activity across its supply chain.
Whiskey is said to leave a distinct pattern behind when it dries up, which the researchers believe could be used as a 'fingerprint' for identifying authentic whiskeys.
A study has found that bisphenol A (BPA), still found in some food and beverage packaging, can activate an immune response in mice which passes down through generations.
Researchers have announced the development of a sensor which can detect samples of gluten in food 45 minutes faster than current methods.