Keeping the taste, reducing the salt

Washington State University researchers have found a way to make food taste salty but with less of the sodium chloride tied to poor health.

Using bacteria to protect roads from deicer deterioration

Tiny bacteria could soon be chipping in to keep roads from chipping away in the winter, according to Drexel University researchers who are looking into new ways to make our infrastructure more resilient.

Innovative process produces biodegradable cellulose-based films

Purdue University researchers have developed tough, flexible, biodegradable films from cellulose, the main component of plant cell walls. The films could be used for products such as food packaging, agricultural groundcovers, ...

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