What makes mozzarella stretchy?
The secrets of mozzarella cheese are being unravelled by PhD student Anita Pax.
Other
Oct 13, 2015
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Page 10 - News tagged with lactic acid
A wash that reduces health risks in fresh produce
An Agricultural Research Service scientist in Pennsylvania has developed a sanitizing wash formulated with natural compounds that could reduce the number of foodborne illnesses caused each year by Escherichia coli, Salmonella, ...
Other
Sep 14, 2015
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30
Sourdough made from specific bacteria key to tasty, salt-reduced bread
Three food science researchers at the University of Alberta have discovered how to reduce salt in bread by half without compromising its taste or texture.
Other
Aug 17, 2015
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Detecting small metallic contaminants in food via magnetization
The detection of metallic contaminants in foods is important for our health and safety. However, existing inspection methods have limitations. For instance, the X-ray radiation method cannot detect contaminants with sizes ...
General Physics
Jul 29, 2015
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Producing biodegradable plastic just got cheaper and greener
Biodegradable drinking cups or vegetable wrapping foil: the bioplastic known as polylactic acid (PLA) is already a part of our everyday lives. And yet, PLA is not yet considered a full alternative to traditional petroleum-based ...
Materials Science
Jul 6, 2015
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A pinch of baking soda for better vision?
Bicarbonate (baking soda) makes sparkling water sparkle, causes bread to rise, absorbs odors and can be used for cleaning all sorts of stuff, including your teeth. In the body, it plays essential roles in buffering pH, aiding ...
Biochemistry
Mar 17, 2015
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Research center turns yogurt waste into new products
With exploding consumer demand for Greek yogurt, production is up. That's great for food companies' bottom lines, but it also leaves them dealing with a lot more acid whey, a problematic byproduct of the Greek yogurt-making ...
Energy & Green Tech
Mar 9, 2015
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Bioplastic – greener than ever
Polylactic acid is a degradable plastic used mostly for packaging. To meet the rising demand, ETH researchers have developed an eco-friendly process to make large amounts of lactic acid from glycerol, a waste by-product in ...
Materials Science
Dec 3, 2014
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Bacteria from bees possible alternative to antibiotics
Raw honey has been used against infections for millennia, before honey - as we now know it - was manufactured and sold in stores. So what is the key to its' antimicrobial properties? Researchers at Lund University in Sweden ...
Cell & Microbiology
Sep 8, 2014
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Brand new technology detects probiotic organisms in food
In the food industr, ity is very important to ensure the quality and safety of products consumed by the population to improve their properties and reduce foodborne illness. Therefore, a team of Mexican researchers developed ...
Cell & Microbiology
Jul 23, 2014
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