DailyDirt: Cooking Up Something New...
from the urls-we-dig-up dept
The science of food has led to some pretty important discoveries as modern technology is applied to more and more food processing techniques. While some folks are suspicious of foods that have indefinite shelf lives, being able to avoid billions of tons of food waste can't be all bad. Here are just a few quick links on some interesting food findings.- Food scientists now know that the melting point of sucrose depends on how fast you heat it. Apparently, sugar decomposes with heat, and knowing this, researchers could develop tastier candies or better pharmaceuticals. [url]
- Some harmless bacteria in the human gut produce bisin -- which could be the next "organic" food preservative. Bisin kills off stuff like E. coli, salmonella and listeria -- and could allow foods like meat, dairy and eggs to go unspoiled for years. [url]
- Would you really want to eat a chili pepper that requires protective gear to harvest? The secret to growing them could be "worm juice" in the fertilizer. [url]
- To discover more food-related links, check out what's floating around in StumbleUpon. [url]
Filed Under: bisin, chili, food, preservative, science, sucrose
