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Urdu“Thai fruit flavored herbal effervescent tablets,” the world’s first Thai herbal product in an effervescent tablet form with Thai fruit flavors, is another achievement from the joint research and development between a private organization, Get Taste Thai CO., LTD. and Assoc. Prof. Dr. Inthawoot Suppavorasatit, Deputy Dean of the Faculty of Science, Assoc. Prof. Dr. Kitipong Assatarakul, Head of the Department of Food Technology, and Asst. Prof. Dr. Nattida Chotechuang, Department of Food Technology, Faculty of Science, Chulalongkorn University.
Tag: Taste
Egg-White Rice – an Innovative Alternative Food Rich in Nutrients that Appeals to the Health Conscious
Chula Faculty of Allied Health Sciences has launched a ready-to-eat flourless rice innovation made from egg whites, branded as “eggyday”. This product is low in calories, filled with good-quality protein, high in calcium, complete with dietary fibers, and free of gluten.
Unlocking the tea leaf’s secret: decoding the amino acid blueprint of tea plant
A recent study has unlocked the secrets of amino acid metabolism in tea plants, revealing the pivotal role of nitrogen assimilation in root tissues and the long-distance transport of key amino acids to leaves.
What makes those pandemic-era sourdoughs so deliciously, uniquely, sour?
Sourdough bread-making took over amid lockdown boredom. Today, scientists report the 21 key chemical compounds responsible for its one-of-a-kind taste and smell. They will present their results at ACS Fall 2023.
Many Children in Rural Areas Receive High Salt and Sugar Foods Before Age 2
A study of over 10,000 children in rural Pennsylvania revealed that a large proportion of children were fed foods that are high in sugar and salt in their first years of life.
Researchers Identify Genes that Directly Influence What We Eat
In one of the first large-scale studies of genes related to diet, researchers have uncovered almost 500 genes that appear to directly influence the foods we eat. The findings represent an important step toward using a person’s genetics to develop precision nutrition strategies that help improve health or prevent disease.
Fermented coffee’s fruity aromas demystified
Fermentation could bring a fruity taste to your morning cup of coffee. This new beverage has a raspberry-like taste and aroma, but what causes this has been a mystery. Today, scientists report six compounds that contribute to the unique experience. They will present their results at ACS Spring 2023.
Children’s dislike of cauliflower, broccoli could be written in their microbiome
Researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have found that levels of volatile, sulfurous compounds are similar in parent-child pairs, suggesting shared oral microbiomes. They also found that high levels cause children to dislike the vegetables.
Pulling Wisdom Teeth Can Improve Long-Term Taste Function
Patients who had their wisdom teeth extracted had improved tasting abilities decades after having the surgery.
Seafood Products Made From Cells Should be Labeled Cell-Based
Companies seeking to commercialize seafood products made from the cells of fish or shellfish should use the term “cell-based” on product labels, according to a Rutgers study – the first of its kind – in the Journal of Food Science. Both the U.S. Food and Drug Administration and U.S. Department of Agriculture require food products to have a “common or usual name” on their labels so consumers can make informed choices about what they’re purchasing.
A Gut-to-Brain Circuit Drives Sugar Preference and May Explain Sugar Cravings
The sensation of sweetness starts on the tongue, but sugar molecules also trip sensors in the gut that directly signal the brain. This could explain why artificial sweeteners fail to satisfy the insatiable craving for sugar.