News tagged with spoilage
Comparing apples and oranges
Every year, U.S. supermarkets lose roughly 10 percent of their fruits and vegetables to spoilage, according to the Department of Agriculture. To help combat those losses, MIT chemistry professor Timothy Swager and his students ...
Apr 30, 2012 |
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Mustard -- not just for hotdogs anymore, research shows
University of Alberta researcher Christina Engels has discovered how to extract a compound from mustard seeds that can protect against food spoilage.
Mar 27, 2012 |
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Decoding the molecular machine behind E. coli and cholera
Scientists from Queen Mary, University of London have discovered the workings behind some of the bacteria that kill hundreds of thousands every year, possibly paving the way for new antibiotics that could treat infections ...
Feb 09, 2012 |
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Coriander oil could tackle food poisoning and drug-resistant infections
Coriander oil has been shown to be toxic to a broad range of harmful bacteria. Its use in foods and in clinical agents could prevent food-borne illnesses and even treat antibiotic-resistant infections, according to the authors ...
Aug 24, 2011 |
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Garlic doesn’t just repel vampires
The folk wisdom that eating garlic fights illness is ancient. In these more modern times, fruit and vegetable extracts that can inhibit the growth of pathogenic and spoilage microorganisms are actually being evaluated as ...
Aug 16, 2011 |
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'Nano-bricks' may help build better packaging to keep foods fresher longer
Scientists are reporting on a new material containing an ingredient used to make bricks that shows promise as a transparent coating for improving the strength and performance of plastic food packaging. Called "nano-bricks," ...
Nanotechnology / Nanomaterials
Mar 28, 2011 |
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Finding a way to extend tomato shelf-life
Tomatoes spend so much time on shelves and in refrigerators that an estimated 20 percent are lost to spoilage, according to the U.S. Department of Agriculture (USDA). But scientists with USDA's Agricultural Research Service ...
Feb 16, 2011 |
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Pickle spoilage bacteria may help environment
Spoilage bacteria that can cause red coloration of pickles' skin during fermentation may actually help clean up dyes in textile industry wastewater, according to a U.S. Department of Agriculture (USDA) study.
Sep 17, 2010 |
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Knowing When Poultry Goes Foul
(PhysOrg.com) -- Mom's trusty nose may be good, but researchers at the National Institute of Standards and Technology have gone her one better by designing an instrument that quickly and precisely sniffs trace ...
Chemistry / Analytical Chemistry
Apr 14, 2010 |
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UF devising new model to test hurricane's effects on utilities statewide
(PhysOrg.com) -- A new kind of computer forecast could save Florida residents and the state millions of dollars in hurricane damages to the fragile web of utilities that carries electrical power across the state, says a University ...
Space & Earth / Earth Sciences
Sep 21, 2009 |
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