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Japan: Scientists develop 'tearless' onions after 20 years of research
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02.09.2016
Scientists working for the Japanese food company House Foods Group INC have developed a biochemical process to grow onions which when cut do not cause the cook to tear up, the unique new invention was demonstrated by the company's leading scientist Shinsuke Imai in Chiba, Friday.
Known as the 'Smile Ball,' the onions are produced with an extremely low amount of enzymes which cause the 'tearing up' reaction. After studying the chemistry of onions for more than 20 years, Imai proudly announced that the new process has enabled the onions to taste "sweet like fruit."
House Foods' researchers won the Nobel Prize in chemistry in 2013 for the development and will see its onions hit the stores across Japan in autumn and will cost twice the price of traditional onions.
Known as the 'Smile Ball,' the onions are produced with an extremely low amount of enzymes which cause the 'tearing up' reaction. After studying the chemistry of onions for more than 20 years, Imai proudly announced that the new process has enabled the onions to taste "sweet like fruit."
House Foods' researchers won the Nobel Prize in chemistry in 2013 for the development and will see its onions hit the stores across Japan in autumn and will cost twice the price of traditional onions.
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