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," ...
Nanomaterials
Mar 28, 2011
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Many people see Thanksgiving leftovers as too much of a good thing and toss them out. Vinnie Bevivino wants those uneaten castoffs and more - he sees a chance to make some green with them while going green.
Energy & Green Tech
Nov 26, 2012
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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 ...
Cell & Microbiology
Feb 9, 2012
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(Phys.org)—Materials scientists at Rice University and the Massachusetts Institute of Technology (MIT) have created very thin color-changing films that may serve as part of inexpensive sensors for food spoilage or security, ...
Nanophysics
Oct 10, 2012
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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.
Cell & Microbiology
Sep 17, 2010
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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 ...
Engineering
Apr 30, 2012
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Scientists have discovered why fruit and vegetables last longer after being exposed to ozone.
Other
May 29, 2013
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Food waste and food-borne diseases are among the most critical problems urban populations face today. They contribute to greenhouse emissions tremendously and amplify economic and environmental costs. Since food spoilage ...
Analytical Chemistry
Jun 9, 2023
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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 ...
Cell & Microbiology
Aug 16, 2011
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The research team of Annette Rompel from the Institute for Biophysical Chemistry, University of Vienna explore the mechanisms behind the "browning reaction" during the spoilage of mushrooms. The researchers were able to demonstrate ...
Biochemistry
Sep 9, 2014
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