Texture trick enables researchers to reduce salt in bread without losing saltiness

Want to make bread taste pleasantly salty without adding more salt? Change the bread’s texture so it is less dense, say scientists. They report in ACS’ Journal of Agricultural and Food Chemistry that simply making the pores, or holes, larger can make people perceive bread as having saltier taste.

Post-exercise muscle soreness may be relieved by watermelon juice

Watermelon juice’s reputation among athletes is getting scientific support in a new study, which found that juice from the summer favorite fruit can relieve post-exercise muscle soreness.

Coumarin In Cinnamon Linked To Liver Damage

Many kinds of cinnamon, cinnamon-flavored foods, beverages and food supplements in the United States use a form of the spice that contains high levels of a natural substance that may cause liver damage in some sensitive people, scientists are reporting. Their study, published in ACS’ Journal of Agricultural and Food Chemistry, found similar results as those published in the European Union…

More Oil Produced Faster By Microalgae For Energy, Food Or Products

Scientists described technology that accelerates microalgae’s ability to produce many different types of renewable oils for fuels, chemicals, foods and personal-care products within days using standard industrial fermentation.

Fighting Food-Poisoning Bacteria With Leaves Of Carob Tree

Leaves of the plant that yields carob – the substitute for chocolate that some consider healthier than chocolate – are a rich source of antibacterial substances ideal for fighting the microbe responsible for listeriosis, a serious form of food poisoning, according to a report in ACS’ Journal of Agricultural and Food Chemistry…

For A Potassium Boost And Sports Drink, Try Coconut Water

Coconut water really does deserve its popular reputation as Mother Nature’s own sports drink, a new scientific analysis of the much-hyped natural beverage concluded at the 244th National Meeting & Exposition of the American Chemical Society (ACS)…

Soaking Soybeans In Warm Water Naturally Releases Key Cancer-Fighting Substance

Soybeans soaking in warm water could become a new “green” source for production of a cancer-fighting substance now manufactured in a complicated and time-consuming industrial process, scientists are reporting in ACS’ Journal of Agricultural and Food Chemistry. Hari B…

Weight Loss With Green Coffee Beans

Scientists report striking new evidence that green, or unroasted, coffee beans can produce a substantial decrease in body weight in a relatively short period of time. In a study presented at the 243rd National Meeting & Exposition of the American Chemical Society (ACS), the world’s largest scientific society, Joe Vinson, Ph.D…

New Standard For Vitamin D Testing To Ensure Accurate Test Results

At a time of increasing concern about low vitamin D levels in the world’s population and increased use of blood tests for the vitamin, scientists are reporting development of a much-needed reference material to assure that measurements of vitamin D levels are accurate. The report appears in ACS’ journal Analytical Chemistry…

Coffee Drinkers At Reduced Risk Of Type 2 Diabetes

Why do heavy coffee drinkers have a lower risk of developing Type 2 diabetes, a disease on the increase around the world that can lead to serious health problems? Scientists are offering a new solution to that long-standing mystery in a report in ACS’ Journal of Agricultural & Food Chemistry…

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