In one of the largest microbiota studies conducted in humans, researchers have shown a potential link between healthy aging and a healthy gut.
Having a sugar-sweetened drink with a high-protein meal may negatively affect energy balance, alter food preferences and cause the body to store more fat
Researchers have discovered a new method to design stable foams. Their findings could make beer froth and ice cream last longer.
The challenge of creating foams and emulsions with well-controlled size distribution and properties is encountered in many structured materials, such as food formulations and consumer care products. Researchers provide the link between the particles’ ability to impart a resistance, or “armor,” against bubble dissolution and their interfacial rheological properties. We propose a design strategy based on controlling interfacial particle interactions to arrest dissolution of small bubbles to create foam and emulsion materials with stable microstructures and controllable textures.
Sensory loss affects 94 percent of older adults. Multisensory impairment more frequent among African Americans.
A new study published in the Journal of Psychopharmacology, conducted by researchers from the University of Liverpool, Maastricht University and King’s College London, shows that bilingual speakers’ ability to speak a second language is improved after they have consumed a low dose of alcohol.
Visitors to the Oktoberfest have always known it and now it has been scientifically — beer can lift your spirits. Scientists examined 13,000 food components to find out whether they stimulate the reward center in the brain and make people feel good. HORDENINE which is found in malted barley and beer seems to do the job quite well.