We've all been there: We eat an entire sleeve of fat-free, low-calorie cookies and we're stuffing ourselves with more food 15 minutes later.
Cell & Microbiology
Jun 11, 2015
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When taking home a stash of candy, keep an eye on the sugar-free kind. While it may be a good alternative for humans, just a small amount can be life-threatening for pets, says a Kansas State University veterinarian.
Plants & Animals
Oct 31, 2014
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(Phys.org) —University of Florida scientists believe they have pinpointed the exact compounds in strawberries that give the fruit its delightfully unique flavor – findings that will allow UF breeders to create more flavorful ...
Biotechnology
Mar 4, 2014
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Extracts from algae, rosemary and monk fruit could soon replace synthetic ingredients and food additives such as Blue No. 1, BHT and aspartame that label-conscious grocery shoppers are increasingly shunning. Research is enabling ...
Other
Feb 12, 2014
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Mannitol, a sugar alcohol produced by fungi, bacteria, and algae, is a common component of sugar-free gum and candy. The sweetener is also used in the medical field—it's approved by the FDA as a diuretic to flush out excess ...
Biochemistry
Jun 17, 2013
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(AP)—Anticipating an onslaught of criticism from poor nations, the United States claimed "enormous" strides in reducing greenhouse emissions at the opening of U.N. climate talks Monday, despite failing to join other industrialized ...
Environment
Nov 26, 2012
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Most industrial manufacturing processes involve the use of many different reagents across multiple reactors—an approach that is costly, laborious, time-consuming and environmentally unfriendly. 'One-pot' processes, in contrast, ...
Materials Science
Oct 24, 2012
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Researchers at Mercyhurst University continue to investigate the presence of potentially harmful chemicals in the beach waters of Presque Isle State Park and have added a new one to their list: sucralose. A chlorinated form ...
Environment
Oct 23, 2012
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That day-old Starbucks croissant may not need to go into the garbage after all. A new technique developed by Carol S. K. Lin, a biochemical engineer at the City University of Hong Kong, could turn uneaten pastries and coffee ...
Materials Science
Sep 17, 2012
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A newly discovered enzyme brings scientists one step closer to understanding how plants manufacture a molecule with potent medicinal properties.
Biotechnology
Mar 30, 2012
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