Milk’s Packaging Influences Its Flavor
New research demonstrates that paperboard cartons do not preserve milk freshness as well as other containers
Food and Beverage
The Heart of the Laboratory Water Purification Chain
Sustainable, connected, high-throughput technology assures productivity
New Insights into Mechanisms of Taste Perception
Researchers compare the sequence of dishes incorporating chicory, surrogate, and roasted coffee
What Makes Brown Rice Healthy?
Researchers have found that the compound cycloartenyl ferulate is chiefly responsible for the health-promoting effects
Researchers Devise, Test Food-Safety Training Program for Farmers Market
A combination of a resource guide and traditional teaching methods resulted in significant knowledge gain
Why Chocolate Feels So Good? It Is All Down to Lubrication
Researchers focused on the feel and texture of chocolate to find ways to make it healthier but still irresistible
Rice Breeding Breakthrough to Feed Billions
New research could greatly lower the cost of hybrid rice seed, increasing its availability
Consumers Care More about Taste than Gene Editing for Table Grapes
According to a recent survey, most US citizens care more about flavor rather than how grapes are bred
From the Road to the Plate: Lettuce Takes Up Toxic Additives from Tire Wear
Chemicals from tire wear could get into our vegetables via sewage sludge and wastewater
NIH-Supported DASH and TLC Diets Earn Top Spots in 'Best Diets' Report
To receive such high rankings diets must be nutritious, safe, and easy to follow