Tag: "flavor" at biology news

Highlights of American Chemical Society national meeting in Philadelphia, Aug. 22-26

...ibed below. Sunday, Aug. 22 Gene for strawberry flavor identified -- Researchers in Germany have identif...s thought to be chiefly responsible for the unique flavor of strawberries. The finding could lead to more flavorful strawberries as well as genetically engine...

Healthy fats and oils essential to satisfy calorie-conscious consumers

... essential fatty acids, as well as the texture and flavor found in traditionally used fats," explain Technical Insights Research Analyst Anil Naidu. Olestra recently entered the fat substitutes market after resolving health issues surrounding its consumption and gaining approval from the Food and Drug Admin...

UF researcher: New low-carb potato to debut in January

...rs. "Consumers are going to love the flavor and appearance of this potato and the fact that it...cers sets the stage for delivery of a fresh potato flavor treat for consumers in northern areas of the U.S. as well as Canadian consumers," Northcott said. "W...

First flavors form a lasting impression

... food differences, the Monell researchers compared flavor preferences of bottle-fed infants raised on two di...ts taste." These early influences persist to shape flavor preferences during childhood and perhaps longer. In earlier studies from Mennella's laboratory, 4-...

Bioreactor boosts chemical fermentation by 50 percent: study

...propionic acid is often used as a preservative and flavor enhancer for a wide variety of cheeses and baked goods. In the chemical industries, it's used as an ingredient for dyes, perfumes, pharmaceuticals, herbicides, rubber, and plastic. With today's growing emphasis on organic or "all-natur...

Tips from the Journals of the American Society for Microbiology

...lieved to be essential to the ripening process and flavor development in a variety of cheeses including cheddar, feta and pecorino. They found that while heat treatment, like that used in pasteurization, killed most of the bacteria, some did recover. "Since more hygienic cheese-making pra...

On the tip

...ting something and recognizing its sweet or bitter flavor between detecting a taste and a signal reaching t...e also is the main ingredient in the commonly used flavor additive MSG (monosodium glutamate), which may explain the additive's appeal. Taste research has...

Dietary ginger may work against cancer growth

...IS / ST. PAUL--The substance that gives ginger its flavor appears to inhibit the growth of human colorectal cancer cells, according to research at the University of Minnesota's Hormel Institute in Austin, Minn. Working with mice that lack an immune system, research associate professor Ann Bode and her colle...

Purdue instrument to fashion custom-made proteomics chips

...roteins," Cooks said. "Just as you can ruin food's flavor by overhandling it while you cook, proteins can lose their reactivity to potential drugs by too violent an isolation process. Current methods do generate valuable data, but isolating and purifying thousands of proteins is costly in both time and mone...

Weizmann Institute scientists report why taste and smell differ among individuals

...onsible for our sense of smell and a great part of flavor perception). Of these, more than half have become ...rage industries handle the discovery of new aroma, flavor and fragrance ingredients. Usually one person, or a small test panel, makes sensory decisions taken ...

Customized approaches to food are focus of symposium

...bstacles facing the food industry; the impact that flavor and aroma have on an individual's choice of food w...ornia. "Not only will we be choosing food based on flavor and appeal but also because what we choose to eat may help us live longer, healthier lives." Symposi...

U. Iowa study adds to understanding of salt-taste

...d in the design of salt substitutes, which enhance flavor but do not hurt our health. In addition to Liu and Welsh, Soren Leonard, Ph.D., David Motto, M.D., Ph.D., Margaret Feller, Margaret Price, Ph.D., and Wayne Johnson, Ph.D., UI professor of physiology and biophysics, also were involved in the study. T...

Born shy, always shy? Temperamental differences may last throughout life, brain study suggests

... Temperament is not a pathological category, but a flavor that humans come in," said Schwartz, also noting that environmental factors profoundly influence behavior as well. Schwartz's team showed the test subjects a series of faces, some of which they were seeing for the first time, and some of which they h...

Chocolate treats for the heart

...ill until set. Serve at room temperature for best flavor and texture. Molten Chocolate Cake Ingredients 7 oz bittersweet chocolate 7 oz butter 7 oz confectioner's sugar 4 eggs 4 egg yolks 1 cups cake flour Pinch salt Directions : In double boiler, melt chocolate, butter and confectioner's sugar. Whip ...

Nanoparticles could aid biohazard detection, computer industry

...despite their name, are not salts you would use to flavor food or make a snowy roadway safe for driving. The amount of precious metals in these salts is low to begin with; when the salts are dissolved in liquid at the concentration that Buriak's group needs to form nanoparticles, a test tube full of the sol...

Focusing on preservatives: How they keep food fresh

...susceptible to oxidation and will take on a rancid flavor and odor as a result. A third group of preservatives attacks enzymes in food that cause fruits and vegetables to over-ripen after harvest. One enzyme, for example, causes apples and potatoes to turn brown soon after they are cut or peeled. Acids such...

Healthy dessert: 'peaches and phytochemicals'

... this area to increase the health benefits and the flavor as well as to extend the range of adaptation," Byrne said. Peach research can only pay off for growers and consumers alike. People in the United States eat almost 10 pounds apiece each year, according to the U.S. Department of Agriculture-Economic Re...

Had your morning coffee? Thank a killer bee

...nce of shade-grown coffee not only to improve the flavor of the beverage, but also to maintain the habitat for naturalized honeybees and other pollinators. African honeybees took up residence in western Panama in 1985, according to Roubik; shortly thereafter, they were the major pollinators of coffee growi...

Too much chili burns out flavor

...ors of salty, sweet, sour, bitter and "umami," the flavor linked to monosodium glutamate, and rated the inte...ili, sugar also has a moderating effect on the hot flavor of capsaicin. Adding chili could be used to reduce the bitterness of some foods, said Simons....

Homing in on a receptor for the fifth taste

..., umami is the most difficult to describe its the flavor associated with monosodium glutamate (MSG). Now, researchers have identified a taste receptor that responds to amino acids, including umami, and they hope to develop a more precise description of the molecular events that allow the brain to perceive ...

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