Recently added articles from Emerging Food R&D Report:
Investigate unusual browning reaction in cheese.
Oct 01, 2009 ... The Maillard reaction is the browning caused by chemical reactions between residual reducing sugars and amino acids during heating of a product. But there is another browning reaction that may be noticed in various cheeses that turn brown as they age. For example, under some conditions, ...
Develop a novel palatability enhancer using algal biomeal.
Oct 01, 2009 ... Algae have been used in a variety of food products, mainly for their nutritional value. Algal biomeal, a waste product obtained from the industrial cultivation of microalgae from which docosahexaenoic acid (DHA) is extracted, exhibits a strong and unique flavor profile that is appealing to ...
Laser tattoos are alternative labels for fruit.
Oct 01, 2009 ... Those small and inconvenient sticky labels on produce may eventually be replaced by laser tattoos being tested by USDA-ARS and University of Florida scientists. Called laser etching, the new technique puts a tattoo on grapefruit and other produce so it can be identified at supermarket ...
High-temperature natural antioxidant improves soy oil for frying.
Oct 01, 2009 ... Concern about trans fatty acids is causing food manufacturers to seek alternative frying oils that have a similar oxidative stability to hydrogenated fats. As you may know, the primary health risk identified for trans fatty acid consumption is an elevated risk of coronary heart disease. A ...
Assess impact of ingredients, processing strategies on tortilla cellularity.
Oct 01, 2009 ... Both a product's texture and cellularity, including the quality and condition of cells, play an important role in determining its palatability. These two components can be manipulated to improve how well consumers like a product. Researchers at the University of Illinois and elsewhere used ...