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.
Biochemistry
Jan 12, 2015
0
51
When Sunny Shah and his research colleagues at the University of Notre Dame developed a new diagnostic tool for detecting the presence of bacteria, viruses and other pathogens, they assumed that the food industry would be ...
Other
Oct 31, 2014
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0
As the United Kingdom forms a new crime unit designed to fight food fraud—in response to an uproar last year over horse meat being passed off as beef—scientists from Germany are reporting a technique for detecting meat ...
Other
Sep 17, 2014
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0
New and improved manufacturing technologies, as well as a greater focus on the individual steps of the production process, are helping to enhance spice safety in the U.S. and throughout the world, according to a June 22 panel ...
Other
Jun 23, 2014
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0
Hypoallergenic peanuts, peanut butter, and other peanut products are a step closer to grocery stores with the signing of an exclusive licensing agreement for the patented process that reduces allergens in peanuts by 98 percent.
Biotechnology
Jun 10, 2014
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0
The Basque Institute for Agricultural Research and Development, Neiker-Tecnalia, the public body that reports to the Sub-Ministry for Agriculture, Fisheries and Food Policy of the Government of the Basque Autonomous Community, ...
Biotechnology
May 29, 2014
0
1
An international team of researchers analyzed the available data taken from all previous studies of the Southern Ocean, together with satellite images taken of the area, to quantify the amount of iron supplied to the surface ...
Earth Sciences
Mar 16, 2014
2
0
Food's microstructure can explain many of its characteristics—be it cake's sponginess, bread's crispness, cracker's crunchiness or fruits' inner gas and water transport system and even colour. Understanding such microstructure ...
Other
Jan 24, 2014
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0
Once Salmonella bacteria get into a food processing facility and have an opportunity to form a biofilm on surfaces, it is likely to be extraordinarily difficult, if not impossible, to kill it, according to research published ...
Cell & Microbiology
Jan 15, 2014
2
0
An EU project has shown that it is possible to reduce water consumption in fruit farming by over 40% while still maintaining the same quality and yield. This was the chief finding of the RESFOOD project's first field trial ...
Other
Dec 24, 2013
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