Polyalcohols are widely used in the food industry, especially in candy and gum because they bring the sweet without the risk of cavities.Researchers at ICIQ (Tarragona, Spain) and ETH (Zurich, Switzerland) designed a process ...
Materials Science
Dec 7, 2016
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4
Water scarcity is a serious issue and a concern among the dairy industry, as declines in the availability of water could decrease food supply and increase food price. Water is necessary for many applications, including equipment ...
Energy & Green Tech
Apr 14, 2016
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21
It's happened to many of us. We eat at a restaurant with less than ideal hygiene and come down with a nasty case of food poisoning.
Computer Sciences
Mar 7, 2016
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11
Global fight against food poisoning and the requirement for high quality products push European scientists into developing new technologies in food processing
Other
Feb 25, 2016
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13
In recent years, formaldehyde has been discovered to be illegally used in food processing for bleaching and preservation purposes, arousing health concerns by the general public. PolyU's highly selective formaldehyde rapid ...
Analytical Chemistry
Feb 2, 2016
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8
Ants and humans represent approximately the same amount of biomass on our planet. Together with other social insects, ants make up a third of the entire animal biomass in the tropics and hence have a major effect on their ...
Plants & Animals
Feb 1, 2016
0
286
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
It's no secret that extremophiles, or microbes that live in places like polar glaciers and toxic waste pools, may hold treasures worth billions to modern industry. For years, researchers and biotech companies have been "gene ...
Biochemistry
Nov 11, 2015
0
21
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
0
27
Antioxidants are often added to fresh and processed meat and meat products to prevent lipid oxidation (decomposition), stop the development of off-flavors, and improve color stability.
Other
Oct 15, 2015
0
24
