Topic
food science
7 stories related to this topic, newest first.
nypost.comworld17 days ago
Scientists Bake Sourdough Using Yeast From 5,300-Year-Old Mummy
Researchers isolated cold-adapted yeast from the digestive tract of a frozen mummy discovered in the Alps. They used the organism to produce a sourdough starter after several months of laboratory work.
nypost.comscience18 days ago
Scientists Bake Sourdough Bread Using Yeast From 5,000-Year-Old Mummy
Researchers extracted yeast strains from Ötzi the Iceman and used them to produce a sourdough loaf. The team now plans to explore whether the same strains can be used to brew beer.
link.springer.comscience46 days ago
Study Characterizes Polysaccharide–Protein Composite Gels for Potential Dysphagia Applications
A study published on 08 May 2026 details the creation of composite gels using high-acyl gellan gum and hydroxypropyl methylcellulose. Scientists screened 12 candidate polysaccharides permitted under GB 2760-2014, identifying only two that met all criteria for dysphagia-oriented a…
bbc.comscience72 days ago
Scientific Assessment of Health Benefits from Ancient Grains Like Quinoa and Spelt
Ancient grains such as quinoa and spelt have gained attention for potential health benefits. Scientists report that evidence supporting these benefits is not straightforward. This article examines available research on their nutritional value compared to modern grains.
Substrate placeholder — needs reviewworld77 days ago
University of Illinois Researchers Develop Microwave-Frying Method to Reduce Oil in French Fries
Researchers at the University of Illinois have developed a cooking method that combines traditional frying with microwaving to produce french fries with reduced oil absorption while preserving crispiness and taste. The approach addresses the high fat content typically absorbed du…
Substrate placeholder — needs reviewscience77 days ago
Study Finds Many Plant-Based Milks Exhibit Non-Newtonian Fluid Properties
Experiments on various types of milk have shown that several plant-based alternatives behave as non-Newtonian fluids, unlike traditional dairy milk. Researchers tested the flow characteristics under different conditions. The findings highlight differences in viscosity responses t…
NE
Substrate placeholder — needs reviewscience78 days ago
Researchers Develop Vegan Cheese from Vegetable Oils for Improved Health and Sustainability
Scientists at Heriot-Watt University have created a method to produce vegan cheese using vegetable oils such as rapeseed and sunflower, replacing coconut and palm oils. This approach reduces saturated fat content to as low as 3% and enhances meltability. The development aims to a…