Other news
Method makes refineries more efficient
Dec 22, 2009 |
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(PhysOrg.com) -- Refineries could trim millions of dollars in energy costs annually by using a new method developed at Purdue University to rearrange the distillation sequence needed to separate crude petroleum into products.
Nut Roasting Benefits: Antioxidant levels of nuts increases after roasting
Dec 22, 2009 |
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The chemical reaction that darkens a batch of roasting peanuts also boosts the amount of antioxidants they contain, according to a new study in the journal Food Chemistry.
Food aromas could become new weapon in battle of the bulge
Dec 16, 2009 |
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A real possibility does exist for developing a new generation of foods that make people feel full by releasing anti-hunger aromas during chewing, scientists in the Netherlands are reporting after a review ...
Roasting Does More than Enhance Flavor in Peanuts
Dec 09, 2009 |
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(PhysOrg.com) -- Agricultural Research Service (ARS) scientists have shown that increasing roast color intensity steadily ramps up the antioxidant capacities of peanuts, peanut flour and peanut skins.
Drug industry embraces new business strategies after tough year
Dec 09, 2009 |
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As they pop the champagne corks to celebrate New Year's Eve, drug industry executives will likely be glad to put 2009 behind them. That's because pharmaceutical companies who make top-selling drugs for heart ...
Recalls, food worries spark booming business in food safety
Dec 02, 2009 |
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Recalls of ground beef, peanut butter, and other foods have done more than raise public awareness and concern about food safety. They also are quietly fueling a boom in the market for food testing equipment ...
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