Umami, the fifth basic taste, falls under the spotlight as Dr.
Jacqueline B. Marcus in the US discusses how understanding this
inexplicable taste sensation can help food technologists increase
consumer acceptance and preference in...
The familiar pungency of the common food ingredient garlic used
extensively by food makers comes down to one particular compound
and its ability to activate specific protein thermoreceptors in the
mouth, say researchers.
Leading US supplement retailer GNC is rolling out the first product
containing the satiety ingredient Olibra, a combination of palm and
oat oil fractions developed by Sweden's LTP Lipid Technologies
Provider, reports Dominique...
Postmenopausal women who consume even moderate amounts of alcohol
may face an increased risk of breast cancer, say US researchers,
particularly if their cancer is fuelled by the hormones estrogen or