Japanese scientists probe the mysteries of food texture

TOKYO — Food companies are watching with keen interest as researchers in Japan delve into the nuts and bolts of sensations like “crispness” and “springiness.” Their findings are expected to lead to new and more appetizing products. Taste, aroma and …
( read original story …)


Related Post

Japan factory output unexpectedly falls as exports...
views 274
TOKYO: Japan's industrial output unexpectedly fell...
Japan’s Princess Mako is marrying a legal assistan...
views 281
Quasi-public NHK TV reported the news late Tuesday...
‘Chronicle’ agrees to muzzle its reporting on Slee...
views 289
Yesterday the Application for injunctions in the l...
Porsche GT3 Cup Challenge USA by Yokohama hits the...
views 190
Flags flailing in a cold, stiff breeze and a stead...
Japan’s Nikkei lower as major automakers dec...
views 16
Asia markets were mostly lower on Wednesday. In Ho...
WTA roundup: Pliskova snaps Osaka streak for title
views 33
Fourth-seeded Karolina Pliskova handed U.S. Open c...
Nikkei rises helped by financials; posts 3rd week ...
views 89
TOKYO: Japan's Nikkei share average rose on Friday...
Nikkei rises as banks rally; Takeda up ahead of ac...
views 94
The broader Topix gained 0.4 per cent to 1,779.82....
Tillerson won't rule out 'foolish, simpl...
views 292
He even refused to rule out having Japan and South...
Nikkei hits 14-month high as yen weakens and Wall ...
views 238
TOKYO, March 2 Japan's Nikkei share average hit a ...