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Food


— Science

Naturally-occurring protein has melting ice cream problem licked

By - September 1, 2015

There are few things that go as well together as an ice cream cone and a hot summer's day, but it can be a race against the clock to get the sweet treat down before it turns into a sticky mess. Such disasters could become a thing of the past thanks to scientists in Scotland who have discovered a naturally-occurring protein that can be added to ice cream to make it melt more slowly.

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— Science

Tomatoes taste better after a nice hot bath

By - August 23, 2015

Store bought tomatoes are notorious for having an insipid taste, so a team of scientists led by the US Department of Agriculture (USDA) is working on new methods to ensure that future supermarket tomatoes have more flavor. The research suggests this can be achieved by a simple, inexpensive alteration to conventional processing – a hot bath.

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— Space

Astronauts chow down on space harvest for the first time

By - August 10, 2015 8 Pictures

The International Space Station (ISS) was the scene of an historic lunch this week with the crew members of Expedition 44 dining on the first meal harvested in space. The dish, which consisted on leaves of "Outredgeous" red romaine lettuce grown in NASA's "Veggie" zero-gravity greenhouse, is part of the space agency's effort to find ways to feed tomorrow's deep-space travelers.

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— Science

Silver-laced bottles prolong shelf life of milk

By - August 4, 2015

Consumers may soon be able to go for longer between milk-buying trips. That's because Brazilian company Agrindus hopes to start marketing plastic milk bottles that use embedded silver nanoparticles to kill bacteria. Grade A pasteurized fresh whole milk packaged in those bottles can reportedly last for up to 15 days, as opposed to the usual seven.

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— Health and Wellbeing

Egg yolk extract could allow people with celiac disease to eat gluten

By - July 17, 2015

If you or someone you know has celiac disease, then you'll know how much it can limit one's diet. Because people with the autoimmune condition have a negative reaction to the gluten in grains such as wheat, rye or barley, that means they can't consume many baked goods, pastas, liquors, or any number of processed foods that use wheat as a binding agent. Soon, however, they may be able to eat whatever they want – if they take a new egg-based supplement first.

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— Computers

Ziosk e-menus: Improving the restaurant experience for owners, diners… AND waiters

By - July 13, 2015 4 Pictures

At first glance, it's easy to come to the conclusion that the Ziosk tablet heralds the end of table service jobs. After all, these faceless waiters can take your food and drink orders at any time you like, they can offer you today's specials and upsell you, they can take your payment and tips – heck, they can even entertain your kids or post a group photo to Facebook for you. So what's left for your friendly, fleshy, human wait staff to do? More of what they're best at, as it turns out.

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— Health and Wellbeing

Electrospun nanofibers may make for better delivery of healthfood supplements

By - June 19, 2015

Packing food with nutrients, vitamins and other supplements to improve our health sounds like a simple enough idea, but protecting them as they pass through the digestive system isn't all that easy. While various methods have been employed to encase compounds for more effective delivery, a new technique is showing great promise as a means of keeping them intact. Scientists claim that coating the ingredients in nanofibers created through a process called electrospinning can provide a better safeguard, and could lead to delivery of improved health supplements.

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