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Nut Roasting Benefits: Antioxidant levels of nuts increases after roasting
3 hours ago |
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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.
Method makes refineries more efficient
15 hours ago |
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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.
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.
Turning sunlight into liquid fuels (Video)
Mar 11, 2009 |
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(PhysOrg.com) -- For millions of years, green plants have employed photosynthesis to capture energy from sunlight and convert it into electrochemical energy. A goal of scientists has been to develop an artificial ...
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 ...
Energy-saving powder: Converting methane to methanol
Nov 11, 2009 |
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It is currently estimated that natural gas resources will be exhausted in 130 years; however, those reserves where extraction is cost-effective will only flow for another 60 years or so.
Membrane filters are key to future of public water supply, scientists say
Apr 21, 2009 |
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As municipalities across the United States reduce their dependence on groundwater sources to mitigate environmental impacts like subsidence and flooding, there is a growing need for better purification processes to keep contaminants ...
Red, White Wine, Fish And Science
Oct 29, 2009 |
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The long-standing rule of matching wine and food -- red wine with red meat and white wine with fish -- actually has a scientific explanation, according to two scientists working for the Mercian Corporation, ...
Biomass as a source of raw materials
May 12, 2009 |
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For the protection of the environment, and because of the limited amount of fossil fuels available, renewable resources, such as specially cultivated plants, wood scraps, and other plant waste, are becoming the focus of considerable ...
New study: Up to 90 percent of US paper money contains traces of cocaine
Aug 17, 2009 |
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You probably have cocaine in your wallet, purse, or pocket. Sound unlikely or outrageous? Think again! In what researchers describe as the largest, most comprehensive analysis to date of cocaine contamination ...
Plastics in oceans decompose, release hazardous chemicals, surprising new study says
Aug 19, 2009 |
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In the first study to look at what happens over the years to the billions of pounds of plastic waste floating in the world's oceans, scientists are reporting that plastics -- reputed to be virtually indestructible ...
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 ...
Innovative spout will increase maple production up to 90 percent
Aug 18, 2009 |
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An innovative new maple spout developed by the University of Vermont's Proctor Maple Research Center with funding from the U.S. Department of Agriculture secured by Senator Patrick J. Leahy, will have a dramatic ...
Heat forms potentially harmful substance in high-fructose corn syrup
Aug 26, 2009 |
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Researchers have established the conditions that foster formation of potentially dangerous levels of a toxic substance in the high-fructose corn syrup (HFCS) often fed to honey bees. Their study, which appears ...
