Keeping the crunch in low-fat chips

University of Queensland chemical engineers have developed a new method to analyze the physical characteristics of potato chips in a bid to develop a tastier low-fat snack.

New nano-paint reduces the cost of processing foodstuffs

When processing milk and juice, the food industry is required to maintain high standards of hygiene. This includes keeping the number of microbes at a minimum during the whole process so that there is no risk to the consumer. ...

Modified enzyme brings value to lignin monomers

The chemical industry faces the challenge of replacing fossil-based building blocks with green alternatives. Biomass is an interesting source of carbon-based molecules. It is also underused because some 25 percent of all ...

New test method aims to predict allergenic potency of chemicals

Researchers at Lund University in Sweden have developed a method which determines not only whether a chemical or substance is allergenic, but also how strong its potential for causing hypersensitivity is. This will aid in ...

New pathogen likely culprit for mass crab deaths: UK study

What caused the mass death of crustaceans off the coast of northeast England in late 2021? A new finding on Friday brought relief to the government, which is developing a flagship new "freeport" in the region.

Microplastics in the Cauvery River may be harming fish

Pollutants like microplastics may be causing growth defects in fish, including skeletal deformities, in the Cauvery River, a new study reveals. Published in the journal Ecotoxicology and Environmental Safety, the study was ...

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