Your brain is your body’s most blood-thirsty organ, using around 25% of total blood flow (or energy) – despite the fact that it accounts for only 2% of body mass. Given that our brains have evolved to find food, it should perhaps come as little surprise to discover that some of the largest increases in cerebral blood flow occur when a hungry brain is exposed to images of desirable foods
Tweaking texture could give us healthy versions of our favorite junk foods—and that’s just the beginning
A team of researchers in Germany has analyzed a set of stinky and fruity chemical ingredients and found that the overall odor of durian pulp could be mimicked by only two compounds: fruity smelling ethyl (2S)-2-methylbutanoate and roasted onion-like smelling 1-(ethylsulfanyl)ethane-1-thiol.
As part of the agreement of cooperation and exchange between the University of Arkansas Department of Food Science and the Institute of Food Analysis and Food Chemistry at Graz Technical University, a food science short course will be held in Graz, Austria, in July 2017. This is the first course which will be offered annually and will alternate between the campuses in Graz, Austria and Fayetteville. The University of Arkansas will host in 2018.
The sweet and sticky Indian dessert that’s deep-fried and soaked in sugar syrup plays a subtle, but pivotal role in the four-time Golden Globe nominated film “Lion” that’s up for Best Picture at Sunday’s award show.
The faces of eighth-graders in teacher Jill Koulos’ foods class twisted in displeasure after sampling chocolate milk made with Hershey’s syrup and skim milk.
Those expressions quickly changed when they tested the same concoction, only this time mixed with whole milk and then cream.
“Oh my gosh, this is amazing” and “it tastes like a milkshake” were some of the responses.
The simple taste test was to show students how fat content can significantly alter the flavor of a beverage or food.