Insects have tasty flavor profiles and can add flair to a dish. Some ant species can contribute flavors such as coconut and vinegar. Should chefs embrace this different source of spices and flavors? Find out what researchers Changqi Liu and Selene Alvarado have to say in this video and at ACS Spring 2024 on March 17.
Watch a Headline Science video on this topic here: • What makes different a...
To read an ACS press release about this research, go to www.acs.org/pr...
“Exploring flavors of edible ants: A path to sustainable gastronomy and consumer acceptance”
Presenter: Selene Alvarado Martinez
Principal investigator: Changqi Liu, Ph.D., San Diego State University
Production team:
Emily Abbott
Elise Kim
Matthew Radcliff
Allison Tau
Janali Thompson
Learn about other research from ACS Spring 2024:
www.acs.org/pr...
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Негізгі бет And thanks to science, we bring you edible ants
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