Latest Fatty acid Stories
New lines of engineered bacteria can tailor-make key precursors of high-octane biofuels that could one day replace gasoline
Buttery shrimp. Fried eggs. Burgers and fries.
Scientists at the U.S. Department of Energy's Brookhaven National Laboratory have identified key elements in the biochemical mechanism plants use to limit the production of fatty acids.
Many consumers want to increase their intake of heart-healthy n-3 fatty acids, found naturally in fish and fish products, but find it difficult to consume the levels recommended by the American Heart Association.
Significant boosts in the microbial production of clean, green and renewable biodiesel fuel has been achieved with the development of a new technique in synthetic biology by researchers with the U.S. Department of Energy (DOE)’s Joint BioEnergy Institute (JBEI).
A new study of the composition of pine nuts, including those associated with "pine mouth," leaves unsolved the decade-old mystery of why thousands of people around the world have experienced disturbances in taste after eating pine nuts.
A class of chemical compounds best known today for fragrance and flavor may one day provide the clean, green and renewable fuel with which truck and auto drivers fill their tanks.