• phys.org | 6/6/2019 | Staff
    Food's texture affects whether it is eaten, liked or rejected, according to Penn State researchers, who say some people are better at detecting even minor differences in consistency because their...
    249 views samtetley
  • phys.org | 9/27/2018 | Staff
    Lab-grown meat is getting a lot of attention along with plant-based meat substitutes. Technology is driving the industry toward providing alternatives to conventionally produced food products.
    319 views applekip
  • phys.org | 2/12/2018 | Staff
    Scientists from the Universities of Regensburg and Mainz and the Max Planck Institute for Chemical Ecology discovered that the eggs of the European beewolf produce nitric oxide.
    495 views KHALED
  • www.americanthinker.com | 6/7/2019 | Staff
    China’s food supply is being imperiled as new reports warn that up to 50 percent of China’s 440 million pigs are now at risk from African Swine Fever infection. The South China Morning Post reported...
    267 views fufu-fefe
  • phys.org | 8/23/2015 | Staff
    NUS food scientists have found that a combination of lactic acid with food grade sodium hypochlorite is an effective sanitizer to process fresh organic vegetables.
    179 views KHALED
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