Food packaging may be be having an impact on your body’s nutrient absorption. “We found that zinc oxide (ZnO) nanoparticles at doses that are relevant to what you might normally eat in a meal or a day can change the way that your intestine absorbs nutrients or your intestinal cell gene and protein expression,” said ...
Manipulating the temperature and the length of time for cocoa bean roasting can simultaneously preserve and even boost the potency of some bioactive and antioxidant compounds while protecting desired sensory aspects of chocolate, according to Penn State researchers. That finding flies in the face of previous studies that indicate that roasting always results in a ...
No doubt about it, ice cream is a great treat on a hot day. That is, until it drips down the sides of a cone or turns into soup in a bowl. Now, scientists say they are closing in on a cool solution to this sticky problem. They’ve found that adding tiny cellulose fibers extracted ...
What happens when you X-ray an Easter treat such as a chocolate rabbit? How complex is the wafer and chocolate composite of a Kit Kat? And why does the inside of a Ferrero Rocher resemble moon rock? These are just some of the important, chocolate-related questions scientists at the University of Manchester are answering this ...
Whether you make your sandwich or buy it from a shop could have a major impact on greenhouse gas emissions. Little was known about the environmental impacts of the humble sandwich until a comprehensive study of the carbon footprint of sandwiches was conducted. The new research studied both home-made and pre-packaged, and took into consideration ...
There’s nothing quite like topping your favorite food with some ketchup, mustard, or mayo, but most of us don’t spend too much time thinking about how it’s made. Whether or not you were curious about the makeup of your favorite food topping, we’ve taken an in-depth look at the condiment chemistry that gives you these ...
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