Thursday 13 June 2024
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chemistry

Chocolate’s tasty flavors might pose a risk in other desserts, reveals new study

WASHINGTON, DC, USA – What makes chocolate taste and smell so delicious? Chemistry, of course! A variety of molecules work together to create that...

#TEE18 video number 6: studying coffee in the European Science Capital

TRIESTE, Italy — Chemistry, biology, genetics, agronomy… Coffee can be studied with a many different scientific points of view. A scientific research that serves...

The amazing chemistry of coffee making (video)

When you pour a cup of hot coffee, there’s a surprising amount of chemistry and physics brewing in your mug. That rich coffee aroma rises...

ASIC’s 26th International Conference wraps up in Kunming

KUNMING, Yunnan, People’s Republic of China - ASIC’s 26th International Conference on Coffee Science took place from November 13th to 19th in Kunming, the...

Coffee Analysts and TRU-ID launch coffee species identification testing

BURLINGTON Vermont, USA & GUELPH, Ontario, Canada – Until today, determining Arabica (Coffea arabica) or Robusta (Coffea canephora) species in coffee products has been...

Scientists are using chemistry to fight off counterfeit coffee

By Ryan F. Mandelbaum* You wait in line for your daily cup at your favorite coffee shop, like every morning. But today, something seems wrong...

Coffee chemistry and the search for the tasty, pest-free bean

Paul Green and Aaron Davis explain how scientists at Kew and the U.S. Department of Agriculture (USDA) are exploring some interesting areas for future...

Sugar in your cuppa… not just about a sweet tooth!

YORK, UK - New research by a University of York scientist has given tea and coffee drinkers new information about why their favourite drinks...

SCIENCE – Water quality is key to a perfect cup of coffee

Scientists have uncovered the surprising secret behind the perfect cup of coffee – reasonably hard tap water. Experts used computational chemistry methods to examine...

COCOTEA /3 – CHEMISTRY AND FATE OF TEA AND COCOA PHENOLIC COMPOUNDS IN FOOD AND BIOLOGICAL SYSTEMS

CHEMISTRY AND FATE OF TEA AND COCOA PHENOLIC COMPOUNDS IN FOOD AND BIOLOGICAL SYSTEMS Kokkinidou S., Zhang L.,Peterson D.G.* Department of Food Science and...

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