By examining the chemistry behind these compounds and their contribution to flavor development, we'll uncover how ...

Fermenting plant-based dairy alternatives with lactic acid bacteria improves their flavor and nutritional value.

the chemical compound that creates buttery flavors in dairy products, popcorn, and wine. Malolactic fermentation’s ability to soften a wine’s mouthfeel can be particularly desirable in red ...

Miso is a traditional Japanese condiment made by fermenting cooked soybeans and salt. In a study publishing April 2 in the ...

Japanese cuisine wouldn’t be the same without miso — but astronauts wanting use the fermented soybean staple in space one day ...

Food made in space tastes different, according to new research. The traditional Japanese condiment miso had a nuttier flavor ...

A miso test on the International Space Station shows fermenting food is not only possible in space, it adds nuttier notes to the Japanese condiment.

A spoonful of miso, rich with umami and history, made its way around the International Space Station. There, 250 miles above ...

the chemical compound that creates buttery flavors in dairy products, popcorn, and wine. Malolactic fermentation’s ability to soften a wine’s mouthfeel can be particularly desirable in red wine ...

Environmental sensing boxes kept tabs on the fermentation environment ... the team analyzed its microbial communities, flavor compounds, and sensory properties. They found that the ISS miso ...