An overview of regulatory solutions worldwide on the use of nanotechnology in food and feed production shows a differing approach: only the EU and Switzerland have nano-specific provisions incorporated in existing legislation, ...
Bio & Medicine
Sep 11, 2015
0
37
According to the Association for Pet Obesity Prevention in 2014, approximately 53% and 58% of dogs and cats, respectively, in the United States were overweight and obese. These numbers have steadily increased since 2010. ...
Plants & Animals
Aug 11, 2015
0
13
Researchers at Binghamton University believe understanding nanoparticles' ability to influence our metabolic processing may be integral to mediating metabolic disorders and obesity, both of which are on the rise and have ...
Bio & Medicine
Jun 8, 2015
0
23
These days, cooking dinner requires no more thought than turning a knob on a stovetop, but for early humans the notion that - simply by applying heat or fire - foods could be transformed into something both tastier and easier ...
Plants & Animals
Jun 3, 2015
6
1095
Researchers at the Institute of Food Research have established how clostridia bacteria emerge from spores. This could help them understand how these bacteria germinate and go on to produce the deadly toxin responsible for ...
Cell & Microbiology
May 13, 2015
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10
A McDonald's joint venture in China supplying its outlets with French fries has been slapped with a record 3.9 million yuan ($630,000) fine for water pollution, state media reported.
Environment
Apr 30, 2015
1
30
University of Adelaide researchers have found another important reason to avoid some processed foods with the discovery of a link between an unhealthy diet and exposure to potentially harmful chemicals – phthalates – ...
Apr 16, 2015
0
21
Two University of Illinois food scientists have learned that understanding and manipulating porosity during food manufacturing can affect a food's health benefits.
Other
Apr 9, 2015
0
23
Anyone who's ever been to France knows it's a country that celebrates its food and takes enormous pride in not only the taste, but also the appearance and the overall "joie de vivre" involved. So it should come as no surprise ...
Materials Science
Feb 9, 2015
0
18
Just as the invention of nonstick pans was a boon for chefs, a new type of nanoscale surface that bacteria can't stick to holds promise for applications in the food processing, medical and even shipping industries.
Bio & Medicine
Jan 14, 2015
0
52
