Researchers develop a shrimp authenticity test

Diners with discerning tastes may be keen to order an entrée featuring shrimp harvested from the waters of the Atlantic. Or perhaps they prefer a Pacific crustacean.

New method can provide rapid detection of food adulteration

University of Missouri scientist Colleen Ray can now add the job of "food detective" to her resumé. Recently, Ray and colleagues in the Department of Chemistry developed a novel method—using nuclear magnetic resonance ...

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