03/12/2015

Tuning chocolate flavor through yeast research

Researchers of Leuven University and VIB in Belgium have shown that the yeasts used to ferment cocoa during chocolate production can modify the aroma of the resulting chocolate.

Nielsen: Smartphones and the Internet are eating our TV time

The use of Internet-ready devices like smartphones appears to have seriously cut into the time Americans spend watching traditional TV, new Nielsen data show, potentially undercutting the notion that mobile devices merely ...

Diagnostic tools using synthetic biology

(Phys.org)—Synthetic biology is a multi-disciplinary field that applies engineering techniques to biological systems. While the foundations of synthetic biology were laid in the 1990s with the burgeoning of genomics and ...

Honduras, Myanmar, Haiti top risk list, says climate group

Honduras, Myanmar and Haiti top a new list of nations hardest hit by two decades of storms, floods, landslides and droughts that killed more than half a million people, climate analysts reported Thursday, warning of more ...

For Spanish fishermen, sea's bounty includes plastic

At sunrise in the fishing port of Villajoyosa in eastern Spain, a fleet of traditional fishing boats sets out on the Mediterranean to hunt for cuttlefish, prawns —and plastic bottles.

page 7 from 13