Released 5 Nov 2014 1 00 PM ESTSource Newsroom American Chemical Society ACS more news from this source Contact Information Available for logged in reporters only Citations Journal of Proteome ResearchNov 6 2014 Although gluten ... - Read More
and reused the oil 10 times They found that olive oil was the most stable oil for deep frying at 320 and 374 degrees Fahrenheit while sunflower oil degraded the fastest when pan fried at ... - Read More
Released 6 3 2014 3 00 PM EDTSource Newsroom Washington University in St Louis more news from this source Contact Information Available for logged in reporters only Citations Journal of Biological ChemistryJun 4 2014 Studying ... - Read More
Released 5 30 2014 12 30 PM EDTSource Newsroom Johns Hopkins Medicine more news from this source Contact Information Available for logged in reporters only Citations Food and Chemical Toxicology CA62924May 31 2014 A compound ... - Read More
In order to overcome resistance to antifungal variety of pathogenic fungi and yeast researchers from the University of Alicante have developed a novel and efficient antifungal composition with pharmacological applications in agriculture and food industry ... - Read More
Researchers at the University of Manchester's Institute of Biotechnology have used the power of off the shelf computer gaming technology to capture previously unobservable atomic movements The research is helping to chart one of nature's ... - Read More
a condition sometimes termed colony collapse disorder CCD Although honeybees have been doing better in recent years something continues to kill about 1 in every 3 honeybees each year He spoke at a symposium on ... - Read More
refrigerated packaged apple slices that last 2 3 weeks without turning brown or losing crispness Apples ordinarily begin to turn brown within 30 minutes after cutting or peeling Pavlath’s process involves treating freshly cut apple ... - Read More
exhibited potent antioxidant activities Degradation of chlorogenic acid quinic acid and caffeic acid upon heat treatment produced additional antioxidants in roasted coffees The results suggest that continuous ingestion of antioxidants by habitual coffee drinkers has ... - Read More
The diets of people in North America shed almost 1.5 billion pounds of unhealthy saturated and trans fat over the last six years thanks to a new phase in an ongoing agricultural revolution an expert ... - Read More
The flame retardant HBCD may no longer be produced or used This was decided by representatives from over 160 countries in late May at a UN conference on chemicals in Geneva Empa's extensive research on ... - Read More
By designing droplets using electricity researchers have created a technique that could possibly be used for everything from extracting oil from wells to creating makeup and food You've seen Hollandaise sauce or mayonnaise that has ... - Read More
When you squeeze something it gets smaller Unless you're at Argonne National Laboratory At the suburban Chicago laboratory a group of scientists has seemingly defied the laws of physics and found a way to apply ... - Read More
A new look at the diets of ancient African hominids shows a game changer occurred about 3.5 million years ago when some members added grasses or sedges to their menus according to a new study ... - Read More
A consortium of scientists from across the country has found that breathing ultrafine particles from a large family of materials that increasingly are found in a host of household and commercial products from sunscreens to ... - Read More
Breathing oxygen can be hazardous to your health Share This See Also Extreme Survival Bacteria Fish Geochemistry Earth Science Caving Microorganism Antioxidant Saliva Oxygen Indeed our bodies aren't perfect They make mistakes among them producing ... - Read More
Harsh Bais and Janine Sherrier of the University of Delaware's Department of Plant and Soil Sciences are studying whether a naturally occurring soil bacterium referred to as UD1023 because it was first characterized at the ... - Read More
A new technique based on atomic force microscopy was developed at the Institute of Food Research to help 'read' information encoded in the gut lining Share This See Also Colitis Gastrointestinal Problems Biochemistry Organic Chemistry ... - Read More
taste and odor Now we are beginning to understand that flavor depends on parts of the brain that involve taste odor touch and vision The sum total of these signals plus our emotions and past ... - Read More
led to the identification of literally hundreds of enzymes capable of breaking through that tough lignin in plant cell walls and the cellulose within The team now is shifting through that bounty to identify the ... - Read More
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