Bitter tastes quickly turn milk chocolate fans sour
Dark chocolate lovers can handle a wider range of bitter tastes before rejection compared to milk chocolate fans, according to Penn State food scientists.
Dark chocolate lovers can handle a wider range of bitter tastes before rejection compared to milk chocolate fans, according to Penn State food scientists.
Other
Aug 30, 2012
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If you believe that good things always come in small packages, University of Alberta researcher Jennifer Argo's new study may change your mind -- especially this close to Halloween.
Social Sciences
Oct 27, 2011
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Two scientific publications report on improved methods for determining the amounts of flavanol antioxidants in cocoa and chocolate. The research, sponsored by The Hershey Center for Health and Nutrition, was a collaboration ...
Analytical Chemistry
Feb 14, 2011
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The production of high quality chocolate, and the farmers who grow it, will benefit from the recent sequencing and assembly of the chocolate tree genome, according to an international team led by Claire Lanaud of CIRAD, France, ...
Biotechnology
Dec 26, 2010
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A recent study confirms that the antioxidants and other plant-based nutrients in chocolate and cocoa products are highly associated with the amount of non-fat cocoa-derived ingredients in the product. The study expands on ...
Other
Nov 25, 2009
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The "chocolate cure" for emotional stress is getting new support from a clinical trial published online in ACS' Journal of Proteome Research.
Biochemistry
Nov 11, 2009
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