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Articles by Topic - General Food Science
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Spencer’s idea to apply microwave technology to cooking was more of a fortuitous coincidence
The edible-coating market for food products—particularly fresh fruits and vegetables—has grown from a small cottage industry in 1985, when only 10 companies were in the business, to more than 1,000 companies that exceed $100 million in annual sales today. One of the gurus of the edible-coating industry, Attila Pavlath, PhD, said that the next big challenge he is working on is an edible coating that will stave off the unattractive white film that appears on baby carrots after several days.
The crystal structure of melamine cyanurate, the chemical thought to be the culprit in the 2008 contamination of milk that sickened some 300,000 Chinese infants, has been described by scientists in the U.K. The publication, which corrects a previous report on the crystal structure, may allow the design of better tests to detect melamine in food products.
Before U.S. women earned the right to vote in 1920, three female pioneers in food safety endured discrimination to make major contributions to the field.
Columns: Gail Borden Jr. 'Got Milk'
A New England businessman and inventor founded Gail Borden Eagle Brand condensed milk
Electron-beam pasteurization could reduce the risk of infection with viral pathogens from raw shellfish by 26 percent to 91 percent, depending on the pathogen, according to new research from scientists at Texas A&M University.
Australian researchers are fine-tuning a new, more efficient genotyping platform for pathogen screening, leveraging microsphere bead technology to carry out multiplexed PCR assays to simultaneously test multiple gene variants without the need for unique internal probes customized for each target.
Consensus on how to test and confirm health benefits is necessary to instill consumer confidence
How the “Tomato King” of Indiana changed the global food landscape.
As more and more antibiotic-resistant pathogens appear in livestock, it seems logical that eliminating antibiotics from animal feed might reduce the levels of antibiotic-resistant bacteria.