Vegan and traditional kimchi have same microbes, study finds
Brown University researchers have found that kimchi made without seafood products has the same “probiotic” bacteria as more traditional kimchi. (more…)
Brown University researchers have found that kimchi made without seafood products has the same “probiotic” bacteria as more traditional kimchi. (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…)