News tagged with processed foods
Tendency of operational routines to falter is widespread but fixable
New research by a University of Illinois expert who studies process management points to the potential role of regulatory oversight in preventing deterioration of operational routines that are used to complete day-to-day ...
Other Sciences / Economics & Business
May 30, 2012 |
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Livestock industry beefs up Illinois's economy
A recent report conducted by the University of Illinois provides an economic snapshot of the current state of the livestock industry, giving the Illinois livestock industry data to back up their importance to the state. The ...
Other Sciences / Economics & Business
May 29, 2012 |
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Red wine, fruit compound could help block fat cell formation
(PhysOrg.com) -- A compound found in red wine, grapes and other fruits, and similar in structure to resveratrol, is able to block cellular processes that allow fat cells to develop, opening a door to a potential ...
Apr 04, 2012 |
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Standard test may miss food ingredients that cause milk allergy
The standard test used to detect milk-protein residues in processed foods may not work as well as previously believed in all applications, sometimes missing ingredients that can cause milk allergy, the most common childhood ...
Chemistry / Analytical Chemistry
Mar 28, 2012 |
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Could eating insects solve world food shortage?
Creating tasty food items from ground-up insects could be a solution to global food shortages, according to Insects Au Gratin, an exhibition featuring 3D food printing technology.
Mar 01, 2012 |
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Lab study raises questions over nano-particle impact
Tests involving chickens have raised questions about the impact on health from engineered nano-particles, the ultra-fine grains commonly used in drugs and processed foods, scientists said on Sunday.
Nanotechnology / Bio & Medicine
Feb 12, 2012 |
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Understanding how bacteria come back from the dead
Salmonella remains a serious cause of food poisoning in the UK and throughout the EU, in part due to its ability to thrive and quickly adapt to the different environments in which it can grow. New research involving a team ...
Feb 02, 2012 |
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Breeding better grasses for food and fuel
Researchers from the Biotechnology and Biological Sciences Research Council (BBSRC) Sustainable Bioenergy Centre (BSBEC) have discovered a family of genes that could help us breed grasses with improved properties for diet ...
Jan 17, 2012 |
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Products of biotechnological origin using vegetable and fruit by-products generated by the industry
More than 192 million tonnes of fruit and vegetable waste is produced in Europe every year. The continued use of oil as a raw material is a serious obstacle in the way of sustainable industrial development, ...
Jan 12, 2012 |
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Report calls for energy-smart food
(PhysOrg.com) -- A Massey University energy expert says the global agriculture industry, including that of New Zealand, must reduce its dependence on fossil fuels to secure food supply in the future.
Dec 12, 2011 |
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Genome-scale network of rice genes to speed the development of biofuel crops
The first genome-scale model for predicting the functions of genes and gene networks in a grass species has been developed by an international team of researches that includes scientists with the U.S. Department ...
Nov 02, 2011 |
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'Synthetic biology' could replace oil for chemical industry
Vats of blue-green algae could one day replace oil wells in producing raw materials for the chemical industry, a UC Davis chemist predicts.
Sep 14, 2011 |
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Researchers develop environmentally friendly process to improve storage stability of probiotics
Probiotic bacteria are rapidly gaining ground as healthy food supplements. However, the production of this "functional food" has its pitfalls: only few probiotic bacterial strains are robust enough to survive conventional ...
Jul 06, 2011 |
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Neolithic humans lived a communal life: study
(PhysOrg.com) -- A recent study published in the Proceedings of the National Academy of Sciences finds evidence that the previous assumption that stone and mud-brick buildings built nearly 12,000 years ago we ...
Other Sciences / Archaeology & Fossils
May 03, 2011 |
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New processed cheese with 60% less salt could improve diets
Food scientists at University College Dublin have created a processed cheese product with 60% less sodium than full salt versions, and practically no difference in taste and structure.
Jan 05, 2011 |
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