Hacker News with Generative AI: Food Science

Non-caloric sweetener Sucralose stimulates greater hunger response (nature.com)
Sucralose, a widely used non-caloric sweetener, provides sweet taste without calories.

Food Science, Health, Nutrition, Artificial Sweeteners

27 points by coloneltcb 7 days ago | 5 comments

Emulsifiers Make Food More Appealing. Do They Also Make You Sick? (wsj.com)
They keep salad dressing from separating, ice cream from dripping and muffins from hardening. Emulsifiers, used to improve the texture of food, are in all sorts of products. But there is growing concern about the potential health risks from eating them.

Food Science, Health, Food Additives, Nutrition

9 points by domofutu 30 days ago | 4 comments

Modernist Cuisine: The Art and Science of Cooking (modernistcuisine.com)
Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of culinary arts.

Cooking, Food Science, Culinary Arts, Books

144 points by tyleo 38 days ago | 137 comments

Nanotini – smallest pasta makes a good bandage (scientificamerican.com)
The skinniest pasta yet made—let’s call it “nanotini”—has an average diameter of 372 nanometers and only two ingredients: flour and formic acid.

Nanotechnology, Science, Food Science, Materials Science

7 points by utiiiD 43 days ago | 0 comments

Going Nuts over NIST’s Standard Reference Peanut Butter (2016) (nist.gov)
NIST seems an unlikely source for peanut butter, but we actually sell a variety of “foods,” including spinach, low-calorie cranberry juice cocktail and something called “meat homogenate.”

Food Science, Standards, Government, NIST

113 points by rbanffy 68 days ago | 65 comments

A physicist's guide to ice cream (physicsworld.com)
Ice cream has a simple ingredient list – just cream and sugar, but as anyone who’s tried to make it knows, this frozen dessert can easily become a sticky, icy mess. Food scientist Douglas Goff explains how lessons from materials science can teach us how to make the perfect scoop

Food Science, Physics, Ice Cream

122 points by sohkamyung 77 days ago | 60 comments

Ultra-Processed Diets Cause Excess Calorie Intake, Weight Gain, Inpatient Trial (nlm.nih.gov)
We investigated whether ultra-processed foods affect energy intake in 20 weight-stable adults, aged (mean±SE) 31.2±1.6 y and BMI=27±1.5 kg/m2.

Nutrition, Health, Food Science, Research, Weight Management

7 points by pushedx 85 days ago | 1 comments

Why is the American diet so deadly? (newyorker.com)
Food scientists are investigating a possible cause of the obesity epidemic which wasn’t named until the twenty-first century: ultra-processed foods.

Food, Health, Diet, Obesity, Food Science

79 points by johnkpaul 85 days ago | 184 comments

Chemical reactions deplete nutrients in plant-based drinks (phys.org)
Over the last decade, the global market for plant-based beverages has seen remarkable growth, with oat, almond, soy and rice drinks emerging as popular alternatives to cow's milk in coffee and oatmeal during this time.

Food Science, Plant-Based Diets, Nutrition, Chemistry

6 points by PaulHoule 86 days ago | 21 comments

Phase behavior of Cacio and Pepe sauce (arxiv.org)
"Pasta alla Cacio e pepe" is a traditional Italian dish made with pasta, pecorino cheese, and pepper. Despite its simple ingredient list, achieving the perfect texture and creaminess of the sauce can be challenging. In this study, we systematically explore the phase behavior of Cacio and pepe sauce, focusing on its stability at increasing temperatures for various proportions of cheese, water, and starch.

Food Science, Chemistry, Pasta, Italy, Cooking

381 points by rev13013 90 days ago | 192 comments

Fatty acid amides present in Camembert cheese improved cognitive decline (sciencedirect.com)
Camembert cheese improved the cognitive decline induced by a high-fat diet.

Food Science, Health, Nutrition, Cognitive Function, Cheese

33 points by gnabgib 96 days ago | 16 comments

Tasty, airy baked goods with culinary foam made from peas (phys.org)
Culinary foam made from the whites of chicken eggs makes baked goods light and airy. In the LeguFoam project, Fraunhofer researchers are working on a plant-based alternative made from legumes.

Food Science, Food Technology, Plant-Based, Innovation, Sustainability

22 points by PaulHoule 105 days ago | 27 comments

Scientists are learning why ultra-processed foods are bad (economist.com)
For millennia, people have altered food to please their palates.

Food Science, Health, Nutrition

220 points by Brajeshwar 127 days ago | 428 comments

A solution to The Onion problem of J. Kenji Lopez-Alt (2021) (medium.com)
I first became interested in the the problem of cutting onions in a way to reduce the variance of the volumes of the slices at a gathering with friends.

Cooking, Food Science, Mathematics

376 points by fanf2 128 days ago | 151 comments

Food Colorants Before Aniline Dyes (1991) [pdf] (scs.illinois.edu)

Food Science, History, Chemistry, Research Papers

35 points by noleary 154 days ago | 19 comments

Ultra-processed foods, animal-plant protein intake ratios' environmental impacts (sciencedirect.com)
There is growing concern about the various impacts of food consumption, both on human and planetary health.

Food Science, Environmental Impact, Nutrition, Sustainability

9 points by rntn 154 days ago | 0 comments

Fruits (2020) (graphallthethings.com)
I got curious about the evolutionary history of the fruits we commonly eat.

Evolutionary Biology, Food Science, Data Visualization

147 points by yeknoda 158 days ago | 24 comments

Toxic Compounds Derived from the Maillard Reaction in Thermal Food Processing (sciencedirect.com)
Advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), and polycyclic aromatic hydrocarbons (PAHs) are toxic substances that are produced in certain foods during thermal processing by using common high-temperature unit operations such as frying, baking, roasting, grill cooking, extrusion, among others.

Food Science, Chemistry, Health, Food Safety, Nutrition

7 points by rntn 166 days ago | 0 comments

Ingredients used in chewing gum help tilapia survive cold climates (phys.org)
Two common ingredients in ordinary chewing gum—Arabic gum and lecithin—have been found to help improve the overall health of tilapia, helping these fish survive better even in cold climates.

Science, Biology, Aquaculture, Food Science

3 points by PaulHoule 179 days ago | 0 comments

Substituting Sugar in Pastry and Bakery Products with Functional Ingredients (mdpi.com)
Replacing the amount of sugar in pastries with functional ingredients may be a strategy of interest to food manufacturers.

Food Science, Pastry, Baking, Functional Ingredients

7 points by PaulHoule 180 days ago | 0 comments

“Golden Lettuce” is genetically engineered to have higher beta-carotene levels (newatlas.com)
Most of us don’t eat as much fruit and veggies as we know we should, but that goal might now be a bit more achievable. Scientists in Spain have engineered a new “Golden Lettuce” with 30 times more nutrients than the regular green stuff.

Genetics, Food Science, Health, Nutrition

67 points by Brajeshwar 198 days ago | 58 comments

How a scientist is pushing to supersize research into ultra-processed foods (statnews.com)
CHICAGO — The last place you might have expected Kevin Hall to make a plea for help was at a conference of scientists who work for global food conglomerates.

Food Science, Public Health, Processed Foods

70 points by jyunwai 201 days ago | 95 comments

MSG is back. Is the idea it's bad for us just a myth or food science? (theconversation.com)
MSG is making a comeback. The internet’s favourite cucumber salad recipe includes fish sauce, cucumber, garlic and – as the video’s creator Logan tells us with a generous sprinkle from the bag – “MSG, obviously”.

Food, Science, Food Science, Nutrition, Culture

25 points by gnabgib 205 days ago | 24 comments

Common food dye found to make skin and muscle temporarily transparent (theguardian.com)
Researchers have peered into the brains and bodies of living animals after discovering that a common food dye can make skin, muscle and connective tissues temporarily transparent.

Science, Biology, Medical Research, Food Science

369 points by _Microft 209 days ago | 159 comments

The Reason Why Oranges Are Sold in Those Red Net Bags (iflscience.com)

Fruits, Packaging, Food Science

14 points by mhb 221 days ago | 0 comments

Have you ever wondered why there is laughing gas in your whipped cream? (mcgill.ca)

Food Science, Chemistry, Whipped Cream

3 points by jcynix 230 days ago | 3 comments

The use of mare's milk for yogurt ice cream and synbiotic ice cream production (plos.org)

Food Science, Dairy, Ice Cream, Synbiotics

9 points by bookofjoe 231 days ago | 1 comments

Testing the viability of using horse milk to make ice cream (phys.org)