University of Illinois researchers report this week that new research shows how soy protein could significantly reduce fat accumulation and triglycerides in the livers of obese patients by partially restoring the function ...
Biochemistry
Apr 23, 2012
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The marine nutraceutical industry is booming in Europe and Asia, and it has taken off in recent years in Canada as well. While the industry is still in its infancy in the United States, University of Rhode Island researcher ...
Other
Mar 13, 2012
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The available amount of fossil fuels is limited and their combustion in vehicle motors increases atmospheric carbon dioxide levels. The generation of fuels from biomass as an alternative is on the rise. In the journal Angewandte ...
Materials Science
Jan 10, 2012
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Popeye might want to consider switching to broccoli. British scientists recently unveiled a new breed of the vegetable that experts say packs a big nutritional punch.
Plants & Animals
Oct 26, 2011
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Denmark Saturday became the first country in the world to impose a fat tax after a week in which consumers hoarded butter, pizza, meat and milk to avoid the immediate effects.
Business
Oct 1, 2011
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Oat is the sixth most important cereal in the world. Traditionally it has been used for feed, but it's importance as a food crop is steadily growing due to it's unique health beneficial properties. Unfortunately, oat cannot ...
Biotechnology
Jun 28, 2011
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The package on a supermarket steak may say "grass-fed" or "grass-finished," but how can a consumer know whether the cow spent its days grazing peacefully on meadow grass or actually gorged on feedlot corn? In ACS's Journal ...
Biochemistry
May 11, 2011
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(PhysOrg.com) -- A study has found that adding the right combination of fatty acids to the diets of laying hens can significantly reduce bone breakage during lay. The research could provide a potentially significant route ...
Other
Apr 5, 2011
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One mention of E. coli conjures images of sickness and food poisoning, but the malevolent bacteria may also be the key to the future of renewable energy.
Biochemistry
Sep 3, 2010
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Institute of Food Research scientists have discovered an unexpected synergy that helps break down fat. The discovery provides a focus to find ways to slow down fat digestion, and ultimately to create food structures that ...
Biochemistry
Aug 19, 2010
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