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3-D micro X-ray images help answer questions about fried foods' internal structure

29-Feb-2016

What happens to food and its microstructure when it is fried is a complicated process, both scientifically and mathematically speaking. While consumers want a product that is crispy and tasty, food scientists seek to get a closer glimpse into what exactly is going on inside the food during frying ...

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Risk of lead poisoning from urban gardening is low, new study finds

04-Feb-2016

Using compost is the single best thing you can do to protect your family from any danger associated with lead in urban soils. Good compost will also guarantee that you will have plenty of vegetables to harvest. The University of Washington-led study looked at potential risks associated with ...

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New research sheds light on mercury pollution in estuaries, food chain

09-Dec-2015

Two studies by Dartmouth researchers and their colleagues shed new light on mercury pollution in the waters of the northeastern United States. Mercury, which is transformed into methylmercury in water, is a global pollutant that damages human health. Most people are exposed to mercury by eating ...

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Researchers create light emitting diodes from food and beverage waste

15-Oct-2015

LEDs are a type of device that can efficiently convert electricity to light. Unlike fluorescent and incandescent bulbs, which direct 80% of the energy consumed to producing heat, LEDs direct 80% of the energy consumed to producing light. This is made possible by the fact that LEDs do not require ...

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Top 12 ways the world can eliminate agriculture's climate footprint

Impact of eating less red meat, more efficient production and use of fertilizer calculated; emissions can be cut while boosting food production globally

28-Apr-2014

Annual carbon emissions from global agriculture can be reduced by as much as 50 to 90 percent by 2030—the equivalent of removing all the cars in the world—according to a comprehensive new report released by Climate Focus and California Environmental Associates. The study highlights twelve key ...

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Better-tasting reduced-fat desserts: Coming soon?

18-Mar-2014

Adjusting the calcium level and acidity could be the key to developing new better-tasting, more eye-appealing and creamier reduced-fat sauces, desserts and salad dressings that could be on the market soon, researchers reported. To date, a major problem with removing fat from these accompaniments ...

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Vinyl flooring linked to potentially harmful substances at schools and daycare centers

25-Oct-2013

Large areas of vinyl flooring in daycares and schools appear to expose children to a group of compounds called phthalates, which have been linked to reproductive and developmental problems, scientists are reporting. They published their results on the ubiquitous plastic ingredients in the ACS ...

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Salmonella sensing system

A new approach to detecting food contamination enables real-time testing of food and processing plant equipment

22-Oct-2013

As anyone who has ever consumed bacteria-contaminated food and experienced "food poisoning" can tell you, it's a miserable experience. Yet it's an all-too-common one, with foodborne illnesses making 1 in 6 Americans -- or 48 million people -- sick each year. Of these people sickened, 128,000 end ...

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Making a common cosmetic and sunblock ingredient safer

27-Sep-2013

Using a particular type of titanium dioxide — a common ingredient in cosmetics, food products, toothpaste and sunscreen — could reduce the potential health risks associated with the widely used compound. The report on the substance, produced by the millions of tons every year for the global ...

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Flame retardant ban reduces exposures in pregnant women

27-Sep-2013

Phasing out the use of potentially harmful flame retardants in furniture foam, electronics and plastics has lowered pregnant women's exposure to the substances, which are associated with health problems in both pregnant women and their newborns. The new study, which was published in the ACS ...

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