journal of food science - Page 1

Items Tagged with 'journal of food science'

ARTICLES

New Study: Mushroom "Blendability" Enhances Flavor and Nutrition

Culinary Institute of America and University of California-Davis explore flavor-enhancing properties of mushrooms

September 19, 2014

A new study from the Culinary Institute of America and University of California-Davis, published in the Journal of Food Science, explored the flavor-enhancing properties of mushrooms and found that blending finely chopped mushrooms with ground meat enhances flavor and nutrition.

Connecting leaders through discussion and insights on thought leadership, strategy, customer trends, technology, brand building, sustainability & society.

Whether it’s in response to aging or the daily stress of life in a fast-paced, polarized world, consumers turn to supplements—and increasingly to finished foods and beverages—to address cognitive health and feelings of stress and anxiety.

Items Tagged with 'journal of food science'

ARTICLES

New Study: Mushroom "Blendability" Enhances Flavor and Nutrition

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