Method developed for adding omega-3 fatty acids to foods
Farm-raised salmon retains healthy omega-3s when baked
And the beat goes on: The reliable heartbeat of hibernators
At the current temperatures, all hibernators have probably emerged from their winter hibernation and are enjoying the warm weather. However, this is quite different during the cold season. Many small mammals ...
May 07, 2013
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Entomologists focus on moth pheromones to explain high proportion of hybrid moths in nature
(Phys.org) —An international team of researchers, including an entomologist at the University of California, Riverside, has an explanation for why we see so many hybrid moths in nature. The team closely ...
Apr 16, 2013
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An animal to feed your eco-car
Researchers at the University of Bergen and Uni Research have found that a certain type of tunicate - ascidiacea - can be used as a renewable source of biofuel and fish food. This is particularly good news ...
Mar 25, 2013
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Image: Contrails carry clues to more eco-friendly flights
Puffy white exhaust contrails stream from the engines of NASA's DC-8 flying laboratory in this image taken from an HU-25 Falcon flying about 300 feet behind.
Mar 12, 2013
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Fatty acid binding protein (Fabp2) in Atlantic salmon and rainbow trout
Porpoises have to be careful in the Eastern Scheldt
NASA begins flight research campaign using alternate jet fuel
(Phys.org) —NASA researchers have begun a series of flights using the agency's DC-8 flying laboratory to study the effects of alternate biofuel on engine performance, emissions and aircraft-generated contrails at altitude.
Mar 04, 2013
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Modified bacteria turn waste into fat for fuel
"Green" chemistry developed at Rice University is at the center of a new government effort to turn plant waste into fatty acids, and then into fuel.
Feb 28, 2013
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Researchers bake a better loaf of bread
University of Alberta researchers have found a way to replace artificial preservatives in bread, making it tastier.
Feb 25, 2013
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Why sourdough bread resists mold
Sourdough bread resists mold, unlike conventionally leavened bread. Now Michael Gaenzle and colleagues of the University of Alberta, Edmonton, show why. During sourdough production, bacteria convert the linoleic acid in bread ...
Feb 21, 2013
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Towards a new moth perfume
(Phys.org)—A single mutation in a moth gene has been shown to be able to produce an entirely new scent. This has been shown in a new study led by researchers from Lund University in Sweden. In the long run, the researchers ...
Feb 19, 2013
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Pathway for membrane building blocks
Biomembranes consist of a mosaic of individual, densely packed lipid molecules. These molecules are formed inside the cells. But how do these building blocks move to the correct part of the membrane? Researchers ...
Jan 30, 2013
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