Latest Food science Stories
A new skin patch could help protect people suffering from potentially life-threatening peanut allergies by significantly increasing the amount of exposure needed to elicit a reaction.
An Innovative New App for People with Food Allergies and Intolerances LOS ANGELES, Feb.
HUNTINGTON, N.Y., Feb. 24, 2015 /PRNewswire/ -- VisiVite®, a world leader in eye vitamins, is a Silver Supporter of the Ocular Nutrition Society (ONS).
SALT LAKE CITY and TORONTO, Feb. 23, 2015 /PRNewswire/ -- EastGate Biotech Corp.
American Heart Association will receive 10% of proceeds from all Feb.
The bioactive ingredients market is emerging with increased awareness and growing health concerns.
Nestlé announced that it will remove artificial colors and flavors from its chocolate candies by the end of 2015, noting this is an important issue to consumers. But why are artificial colors and flavors believed to be so bad, and how wary of them should we really be?
ENGLEWOOD, Colo., Jan. 20, 2015 /PRNewswire/ -- Ampio Pharmaceuticals, Inc.
PEKIN, Ill., Feb.
Comments from North American Meat Institute on Dietary Guidelines Advisory Committee Report Washington, D.C.
Pasteurization, used to slow microbial growth in food, is a process of heating food or liquid to a specific temperature for a definite length of time and then cooling immediately. Louis Pasteur was the creator of the process and completed his first test with Claude Bernard in April 20, 1864. The process was conceived as a way to prevent wine and beer from souring. Mostly, commercial-scale sterilization of food is uncommon due to its poor affects on taste and quality of product. Most dairy...
- a slit in a tire to drain away surface water and improve traction.
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