No doubt about it, ice cream is a great treat on a hot day. That is, until it drips down the sides of a cone or turns into soup in a bowl. Now scientists say they are closing in on a cool solution to this sticky problem. ...
Materials Science
Mar 21, 2018
0
35
The world drinks a lot of wine, and that means a lot of grapes are consumed every year. But not every part of the grape ends up in the bottle. Seeds, stalks and skins—roughly a quarter of the grapes —- are typically discarded ...
Environment
Mar 19, 2018
0
208
Century eggs, or pidan, are a preserved food made by fermenting duck eggs in alkali. The green and black color of these eggs is not very appealing at first blush, and the smell is even worse. However, this Ming dynasty innovation ...
Other
Mar 13, 2018
0
8
With antibiotic resistance on the rise, bacterial contamination of food is becoming more problematic. Now in a study appearing in ACS Biomaterials Science & Engineering, scientists report that they have developed an antibacterial ...
Cell & Microbiology
Nov 8, 2017
0
5
Anti-cancer compounds in rocket salad leaves have been found to increase during postharvest shelf life, countering the idea that nutritional content decreases during commercial processing.
Other
Apr 24, 2017
0
8
Something high-tech is happening in the produce aisle at some Swedish supermarkets, where laser marks have replaced labels on the organic avocados and sweet potatoes.
Other
Feb 15, 2017
0
8
Freezing and reanimating your body is still science fiction, but cryopreserving cells and certain tissues for future use is a reality. Still, the process could use some improvements to make it more useful in emergencies. ...
Materials Science
Nov 16, 2016
0
3
The tomato (Solanum lycopersicum) is one of the most valuable fruit crops in the world with an annual global value in excess of $50bn. We eat so many they also play an important role in our diet providing valuable vitamins, ...
Biotechnology
Jul 26, 2016
3
18
A rapid heating and cooling of milk significantly reduces the amount of harmful bacteria present, extending by several weeks the shelf life of one of the most common refrigerator staples in the world, according to a Purdue ...
Other
Jul 20, 2016
0
4
No one wants to serve spoiled food to their families. Conversely, consumers don't want to throw food away unnecessarily – but we certainly do. The United States Department of Agriculture estimates Americans toss out the ...
Other
Jun 27, 2016
0
20
