taste
A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated consumers’ choice in fresh tomato selection and revealed which characteristics make the red fruit most appealing.
| 1 min read
University of Haifa researchers find a functional link between the brain region responsible for taste memory and the area responsible for encoding the time and place we experienced the taste.
| 3 min read
In fruit flies, taste buds appear to help promote a long, healthy life.
| 3 min read
Online viewing and listening are now staples of those who live the digital life. But online tasting? This may be happening sooner than one expects, with a simulator invented by an engineer with the Keio-NUS CUTE Center at National University of Singapore.
| 2 min read
New research from the Monell Center reveals that bubbles are not necessary to experience the unique ‘bite’ of carbonated beverages.
| 3 min read
French fries typically soak up a lot of oil while they're in the deep-fat fryer. But U.S. Department of Agriculture (USDA) scientist Zhongli Pan and his colleagues have shown that prepping the raw fries for three minutes with infrared (IR) heat, before the fries are dunked in the fryer, can reduce oil uptake by about one-third, as compared to raw fries not treated with IR.
| 2 min read
