Beef peptides block bitter tastes

From burgers to steaks, beef has a long history of being a delicious part of dinner. But what if that pleasant experience of eating beef could extend beyond the dinner plate? Now, one group reports in ACS' Journal of Agricultural ...

Redundant egg layers can become food

Three million egg-laying hens are destroyed each year. Researchers believe that this practice is inadequately sustainable and want to see the hens exploited for food, oils and proteins.

Enzymatic hydrolysis of cellulose in aqueous ionic liquids

Total enzymatic hydrolysis of the polysaccharides in lignocellulosic biomass to monosaccharides is currently a focus research area. The monosaccharides obtained from lignocellulose hydrolysis can be used for the production ...

Dyeing easier : New potential for dyeing polyester with chitosan

Najua Tulos and co-researchers of the Faculty of Applied Sciences, Universiti Teknologi MARA (UiTM), Shah Alam, studied the potential of chitosan to dye polyester fabric. Produced commercially by removing the acetyl groups ...

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