Viscosity Testing’s Role in Maintaining High-Quality Food Productionby Mary VesseleViscosity testing is a tool used in the production process of just about every type of food and beverage
Finding Ways to Preserve Food Quality and Ensure Food Safetyby University of Arkansas System Division of Agriculture
Newly Developed Method to Extract Useful Proteins from Beer-Brewing Leftoversby Nanyang Technological University
NewsSmart Formulation in Food Processing Technologyby Maximum Academic PressHarnessing infrared spectroscopy for consistent and predictable apple puree quality
NewsStudy Links PFAS Contamination with Teas, Processed Meats, and Food Packagingby Keck School of Medicine of USCResearchers assessed how dietary patterns relate to levels of so-called forever chemicals in the body over time
NewsCommon Food Preservative Has Unexpected Effects on the Gut Microbiomeby University of ChicagoAnalysis of a common preservative used to kill pathogens in food shows that it affects beneficial bacteria as well
NewsResearch Reveals Christmas Dinner Can Be Healthyby Newcastle UniversityResearchers find the ideal foods and how to prepare them for a healthy holiday meal
NewsGrinding Coffee with Water Makes a More Consistent and Intense Espressoby Cell PressAdding water can reduce static electricity when grinding coffee beans, preventing the particles from clumping
NewsResearchers Look for Connections in How Animals Eat and Digest Foodby University of Massachusetts LowellSpecial issue brings together 18 research papers to examine how a wide range of animals process food
NewsIdentifying Some Foods as Addictive Could Shift Attitudes, Stimulate Researchby Virginia TechScientist from three continents are calling for a global rethink of food choices
NewsAncient Technology Turns Plant-Based Cheese into ‘Something We Want to Eat’by University of CopenhagenIn a new research result, scientists demonstrate the potential of fermentation for producing climate-friendly cheeses
NewsMaking Plant-Based Meat More ‘Meaty’—with Fermented Onionsby American Chemical SocietyFermented onions produce a fatty and meaty scent akin to liver sausage
NewsSoluble Protein Extraction Facilitates the Salt-Induced Swelling of Pork Meatby Maximum Academic PressThis study could pave the way for optimizing meat processing