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(American Chemical Society) Unlike wine, which generally improves with time, beer does not age well. Usually within a year of bottling, the beverage starts to develop an unpleasant papery or cardboard-like flavor that drinkers describe as 'stale.' Now, researchers reporting in ACS' Journal of Agricultural and Food Chemistry have engineered lager yeast to make more molecules that protect beer against staling, resulting in improved flavor stability.
Original Article: Brewing beer that tastes fresh longerNEXT ARTICLE
Acute Coronary Syndromes ACS
Acute Coronary Syndromes (ACS) is an umbrella term for situations where the blood supplied to the heart muscle is suddenly blocked. Treatment for acute coronary syndrome includes medicines and a procedure known as angioplasty, during which doctors inflat...
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...