In the future, a durable coating could help keep food-contact surfaces clean in the food processing industry, including in meat processing plants. A new study from a team of University of Missouri engineers and food scientists ...
Materials Science
Jul 16, 2020
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6
According to estimates of the United Nations Food and Agriculture Organization (FAO), population growth will cause the worldwide demand for animal proteins to double by 2050. Even if free agricultural areas would be used, ...
Other
Jun 17, 2020
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7
A research team led by Distinguished Professor Sang-Yup Lee reported the production of a microbial strain capable of the massive production of succinic acid with the highest production efficiency to date. This strategy of ...
Materials Science
May 6, 2020
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6
In canteens and supermarkets, plant-based substitute products for chicken escalopes and beef steaks have become standard fare. Together with colleagues from TU Berlin, researchers at Karlsruhe Institute of Technology (KIT) ...
Polymers
Dec 5, 2018
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6
ETH scientists are researching the unusual secretions of the hagfish. Over the next three years, the researchers will try to find out how this natural hydrogel can be harnessed for human use.
Biotechnology
Jan 20, 2016
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9
Good news for consumers with a sweet tooth. Cornell food scientists have reduced the sweetener stevia's bitter aftertaste by physical – rather than chemical – means, as noted in the Oct. 14 issue of the journal Food Chemistry.
Other
Nov 11, 2015
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27
(Phys.org) —Researchers have developed a system that concentrates foodborne salmonella and other pathogens faster than conventional methods by using hollow thread-like fibers that filter out the cells, representing a potential ...
Cell & Microbiology
Oct 14, 2013
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0
(Phys.org) —Chemical engineering researchers Wei Fan, Paul Dauenhauer and colleagues at the University of Massachusetts Amherst report this week that they've discovered a new chemical process to make p-xylene, an important ...
Materials Science
May 29, 2013
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0
(Phys.org)—Batches of wine that get "stuck" or slowed during the fermentation process pose a big problem for winemakers, costing them time, money and a lot of ruined batches.
Biochemistry
Sep 12, 2012
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