Archive: 03/25/2010

Carnegie Mellon's kitchen chemistry makes science palatable

Molecular gastronomy or molecular cuisine, the culinary movement that uses chemistry, is heating up kitchens worldwide. Carnegie Mellon University Chemist Subha Das is bringing the same techniques found in the world's leading ...

Mar 25, 2010
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Inflammation in body fat is not only pernicious

It has been a common opinion that inflammation in adipose tissue may cause insulin resistance, and thereby type 2 diabetes. However, recent research from the Swedish medical university Karolinska Institutet, published in ...

Mar 25, 2010
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