Ainissa Ramirez, associate professor of mechanical engineering, describes the science behind a tasty bit of chemistry — ice cream. She shows how to make ice cream using liquid nitrogen, which is as cold as the surface of Neptune, and describes why these cold temperatures makes ice cream, creamier. She demonstrates how our knowledge of how […]
*Dr. Craig Stump, interim director of the Diabetes Research Program at the UA College of Medicine–Tucson, suggests simple behavior changes that can add up to big benefits.*
Diabetes kills more people each year than breast cancer and AIDS combined, and 79 million Americans are at high risk for developing type 2 diabetes, according to the U.S. Centers for Disease Control and Prevention and the American Diabetes Association. (more…)
*MU researchers develop “flavor release” ice cream with two distinct flavors*
COLUMBIA, Mo. — As the spoon slides into your mouth, you feel the freshness of the ice cream cool your mouth with a rich vanilla flavor. Yet, as you dig your spoon in for more, the vanilla changes, ever so slightly at first, but then to a distinct second flavor as you begin to taste cherry just before you swallow that first bite. The two-flavor, or “flavor release,” ice cream is an experimental ice cream that is being tested by researchers at the University of Missouri College of Agriculture, Food and Natural Resources.
Using a process known as “micro-encapsulation,” Elizabeth Fenner, a food science graduate student, and Ingolf Gruen, associate professor and chair of food sciences, developed the ice cream that starts as one flavor and — after immediately breaking down inside the mouth — releases a second flavor. (more…)
