Food Science and Technology Stuff
The classical gustatory quartet of sour, sweet, salty and bitter was joined by umami not so long ago, and is now universally acknowledged as the fifth taste. More research has recently asserted that fat is the sixth taste - and now Japanese scientists have published new studies looking to the possibilities of kokumi as a new taste.
A study published in the Journal of Agricultural and Food Chemistry shows that cooking food at high altitude, where pressure is lower, may intensify the flavours, colours, and aroma, as well as potentially improve the nutrient quality of food. [Does this mean the food in Jo'burg - 1 753m - is better than Cape Town?! Ed]
A team of scientists led by UC Irvine has shown that you can unboil an egg, or at least egg whites ... but it isn't easy. Far more than a breakfast table trick, the feat is designed to demonstrate a new technique for recovering valuable molecular proteins quickly and cheaply that could have important biochemical applications.
Our current cultural obsession with food is undeniable. But, while the advent of the foodie may be a 21st century phenomenon, from an evolutionary standpoint, flavour has long helped define who we are as a species, a new book, , argues. Written by Pulitzer prize-winning US journalist, it weaves a fascinating story with a beginning some half a billion years ago.
More Articles ...
- GM food doesn't need labelling; it needs celebrating
- Immediate detection of the main cause of contamination in food-bev factories
- Who made that ingredient? Maybe a genetically modified microbe?
- Chicken 'juice' helps campylobacter thrive in kitchens, study finds
- How clean is your CIP really? New Carbotect test will verify in a jiffy
- New sports yoghurt solution offers active consumers an 'approachable' whey protein boost
- 3D-printed food promises to be a boon for the elderly or ill
- 'Pluckr' automated grape picker wins top processing innovation award