Tag: food chemistry
How active are the microorganisms in your yogurt? We created a...
Carlos D. Garcia, Clemson University and George Chumanov, Clemson University
Humans have been fermenting food and drinks — everything...
Thank gluten’s complex chemistry for your light, fluffy baked goods
Kristine Nolin, University of Richmond
Within the bread, rolls and baked goods on many tables this holiday season is...
Rancid food smells and tastes gross − AI tools may help...
Carlos D. Garcia, Clemson University and Lucas de Brito Ayres, Clemson University
Have you ever bitten into a nut...
The bubbly chemistry behind carbonated beverages
Michael W. Crowder, Miami University
Many people love the refreshing effervescence of a soda, champagne, beer or sparkling water....
Easter bunnies, cacao beans and pollinating bugs: A basket of 6...
Maggie Villiger, The Conversation
Tens of millions of chocolate bunnies get sold in the U.S. every Easter. Here are...
EXPLORING NATURE
The chickadee in the snowbank: A ‘canary in the coal mine’...
Benjamin Sonnenberg, University of Nevada, Reno
Wet snow pelts my face and pulls against my skis as I climb...
