Latest John Krochta Stories
DAVIS, Calif. (AP) -- Oxygen, water, seeping oils - they're all out to get your food, turning sweet nuts sour and tasty confections rancid. Food scientist John Krochta is fighting back with an unlikely weapon, edible food coatings derived from whey, the dairy byproduct favored by protein-conscious athletes and Miss Muffet. The protection, which can either come as a smooth, glossy coat or a d thin, plasticlike film, can be used to make all kinds of foods spoilage resistant, reducing the amount...
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