Articles sur Food science

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Taste acts as the gatekeeper of ingestion. Photo and Share CC/Flickr

Tasty treat: how we showed fat to be the sixth taste

Humans are thought to be able to taste five qualities but technological advances combined with sophisticated research means we can now test for more subtle tastes we haven’t known about. In a paper we…
OK you can trust this food label. But calories? Forget it. Bryan Kennedy

Why most food labels are wrong about calories

Food labels seem to provide all the information a thoughtful consumer needs, so counting calories should be simple. But things get tricky because food labels tell only half the story. A calorie is a measure…
Grind, temperature, time and coffee-to-water ratio – nail these for the best coffee. Andy Ciordia/Flickr

The perfect cup of coffee boils down to four factors

Welcome to the second instalment in our series Chemistry of Coffee, where we unravel the delicious secrets of one of the most widely consumed drinks in the world. Here we look at how tweaking variables…
Natural goodness. Ionutzmovie

The natural way to keep fruit fresh and stop the rot

Nearly a third of all the food produced in the world is lost or wasted, according to the UN’s World Resources Institute. If we convert this mass into calories, it constitutes nearly a quarter of all food…
The shiny surface of an apple is often courtesy of the wax of a Brazilian palm tree. Micah Taylor

No need to get browned off – edible films keep fruit fresh

Packaged green salad items, such as lettuce, coleslaw, or spinach sold ready to toss in the salad bowl, are now a frequent item in supermarket trolleys. With the ongoing popularity of such convenience…

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