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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.

Cutting acrylamide in fried and baked snacks

In 2002, the discovery of acrylamide in certain snacks rattled consumers and the food industry. Acrylamide, a probable human carcinogen, forms by a chemical reaction during baking or frying. Although experts say it's impossible ...

Optical vacuum cleaner can manipulate nanoparticles

Scientists at Tomsk Polytechnic University jointly with Russian and international colleagues developed the concept for constructing an "optical vacuum cleaner." Due to its optical properties, it can trap nanoparticles from ...

Designing a better low-fat potato chip

Munching on low-fat potato chips might reduce the guilt compared with full-fat versions, but many people don't find the texture as appealing. Now, researchers have developed a technique to analyze potato chips' physical characteristics ...

Single-electrode material streamlines functions into a tiny chip

The ability to combine many functions into a single microchip is a significant advance in the quest to perfect the tiny, self-powered sensors that will expand the Internet of things. KAUST researchers have managed to combine ...

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