Off-putting smells can make even the healthiest of foods unpalatable. In a new study, researchers have developed a way to remove unpleasant aromas from plant-based proteins to make them smell more ...
Texas A&M researchers test Texas-grown cabbage in kimchi fermentation, linking food safety, flavor and new markets.
The fermented spicy cabbage known as kimchi is a staple of Korean cuisine, traditionally made in earthenware vessels known as onggi. These days most Korean households have kimchi refrigerators for ...
SIU fermentation science students chosen for national beer club subscription | SIU | thesouthern.com
Matt McCarroll, director of Fermentation Science Institute at SIU, reaches into a container of barley in the institute that is in the McLafferty Annex Collaborative Research Facility on the west side ...
The Department of Food Science and Human Nutrition and CSU Extension invite the public to attend the next session in the Everyday Nutrition for Health Webinar series, titled “Fermentation and Health: ...
CARBONDALE — Students with Southern Illinois University Carbondale’s fermentation science program are putting their brewing skills to use through a new co-op program with a local beer maker that ...
Supersulfide molecules, metabolites from plants that are important in cellular metabolism, are attracting attention in the medical and nutritional fields for their potential in supporting health and ...
NEW ORLEANS, March 17, 2024 — Kombucha is a fermented tea known for its health benefits and tangy kick. But brewers can find it challenging to keep kombucha’s alcohol levels low because the bacteria ...
Beer has always been a stereotypical trademark of the college experience, but it’s traditionally been kept out of the classrooms. The University of Texas at ...
Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...
Kimchi, an ancient staple of Korean cuisine, is traditionally fermented in handmade earthenware jars called onggi. But when it comes to mass production, companies use jars made of glass and other ...
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