Bringing food chemistry to life

The Guardian reports that astronomers looking for amino acids in deep space have found raspberry flavor instead… As reported in the Sydney Morning Herald – with a good cartoon. and other links if that doesn’t work http://www.spaceref.com/news/viewpr.html?pid=28008 http://buzz7.com/science/milky-ways-centre-tastes-like-raspberries-and-smells-of-rum.html >>><<< Results are to be released this week at European Week of Astronomy and Space Science at [...]

The most viewed article in each of these journals through the 4th quarter of 2008. An interesting mix from wine maturation to antioxidants in cereals and in vegetables, packaging and lignocellulosic biomass, and gluten-free breads Most downloaded from Cereal Chemistry (list is updated each day based on the volume of full text downloads). Network Formation [...]

This was my response to an inquiry about no-knead breads from Martin Lersch at Khymos. Martin: Certainly have heard of “no-knead” type breads, and there are many many variants on the theme. They rely on mixing that incompletely develops the gluten coupled with a long (often very long) bulk fermentation. There is a subtle dance [...]

A talk to be given at our sister U, 60 km south of here, by Dr. Judith Field, Senior Research Associate, Australian Key Centre for Microscopy and Microanalysis, University of Sydney, Australia reminded me of a fantastic site I have kept an eye on for years. The reason was, that apart from her main lecture [...]

http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/ THX to “Lorda” on Flickr