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UrduLa leche “dorada” de cúrcuma se ha convertido en un elemento esencial de cualquier cafetería de moda. Ahora, los investigadores han desarrollado un método eficiente para hacer una versión instantánea y vegetal que mantiene las propiedades beneficiosas de los ingredientes al tiempo que prolonga la vida útil. Presentarán sus resultados en la ACS Fall 2024.
Tag: Beverages
Researchers develop an instant version of trendy, golden turmeric milk
“Golden” turmeric milk has become a staple of any trendy café. Researchers have now developed an efficient method to make a plant-based, instant version that maintains the ingredients’ beneficial properties while also extending its shelf life. They will present their results at ACS Fall 2024.
Let’s drink to that! How wider glass rim leads to more pleasurable purchases
Abstract All beverages are consumed with the help of a vessel (i.e., glass, mug, or cup), yet research focusing on glassware is scarce despite this cue being ubiquitous in the consumption experience. Through four studies, including a field study, we…
Better kombucha brewing through chemistry
These chemists are investigating ways to reliably minimize alcohol and tailor taste profiles during the kombucha fermentation process to help home and commercial producers optimize their funky brews. They will present their results at ACS Spring 2024.
Making gluten-free, sorghum-based beers easier to brew and enjoy
Beer is usually made from barley, leaving those with a gluten allergy unable to enjoy. Sorghum could be an alternative, but complex preparation steps hamper its adoption. A team reporting in ACS’ Journal of Proteome Research has uncovered an enzyme that could improve sorghum-based beers’ future.
Too much water can make whiskies taste the same
While adding a little water is popularly thought to “open up” the flavor of whisky, a Washington State University-led study indicates there’s a point at which it becomes too much: about 20%.
Scientists uncover the unexpected identity of mezcal worms
Mezcal is a distilled alcohol made from the boiled and fermented sap of agave plants. Most mezcal beverages — including all brands of tequila — are sold as pure distillates, but a few have an added stowaway bottled inside: worms.
Gorgeous rainbow-colored, stretchy film for distinguishing sugars (video)
Researchers in ACS Nano report a kaleidoscope-like film for telling different sweeteners apart that displayed multiple colors when stretched by hand. When evenly stretched with a simple apparatus, the material enhanced the unique shifts in fluorescence intensity of 14 sugars tagged with a dye.
Coffee consumption linked to reduced risk of acute kidney injury, study finds
A recent study by Johns Hopkins Medicine researchers has revealed that consuming at least one cup of coffee a day may reduce the risk of acute kidney injury (AKI) when compared to those who do not drink coffee.
How ‘bout them cider apples: NY producers innovate for flavor
The New York Cider Association recently announced their annual Cider Week festivals, the first of which will begin this Saturday, May 15 and run through May 31. In the U.S. alone, the hard cider market has increased more than tenfold in the…
Americans are consuming less sugar but more nonnutritive sweeteners
A new study in the Journal of the Academy of Nutrition and Dietetics, published by Elsevier, found that between 2002 and 2018 purchases by US households of foods and beverages containing caloric sweetener (CS, i.e., sugar) declined while purchases of products containing both caloric sugars and nonnutritive sweeteners (NNS, i.e., sugar substitutes) increased. Beverages accounted for most of the products purchased containing NNS only or combined with CS.
UK Partners With Bourbon Industry Leaders to Map White Oak Genome
Bourbon isn’t bourbon without the mighty white oak. Distillers have been aging bourbon in oak barrels as far back as the Roman Empire. Oak barrels give bourbon its unique caramel, vanilla, nutty and toasted flavors. Kentucky distillers rely especially on the white oak. But what if disease hits the species? How would industry professionals protect it? The University of Kentucky College of Agriculture, Food and Environment is partnering with Maker’s Mark Distillery Inc. in Loretto, Kentucky, and Independent Stave Company to research the DNA of the white oak.