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Chemists find a way to unboil eggs

UC Irvine and Australian chemists have figured out how to unboil egg whites – an innovation that could dramatically reduce costs for cancer treatments, food production and other segments of the $160 billion ...

dateJan 26, 2015 in Biochemistry
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The microbes make the sake brewery

A sake brewery has its own microbial terroir, meaning the microbial populations found on surfaces in the facility resemble those found in the product, creating the final flavor according to research published ahead of print ...

dateJul 24, 2014 in Biotechnology
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Ensuring the safety of artisan cheese

Buying fresh goat cheese at a local farmer's market or selecting a piece of sharp cheddar from a display of artisanal cheese at the supermarket offers the promise of a nutritious and flavorful snack. Dennis ...

dateJun 26, 2014 in Cell & Microbiology
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Tech startups create virtual farmers markets (Update)

Sara Pasquinelli doesn't shop at the grocery store much anymore. The busy mother of two young boys buys nearly all her food from a new online service that delivers to her front door—but it doesn't bring ...

dateDec 22, 2013 in Other
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Making low-fat cheese taste better

In an effort to promote better public health, recent European law requires producers to limit fat content, particularly in cheese and cheese-based products.

dateOct 15, 2013 in Other
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