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Sunday, February 01, 2015
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Scientific News
Benefits of SPE for the Analysis of Mycotoxins
Fast and cost-effective sample preparation is essential for the analysis of mycotoxins in food and feed.
Quickly Tracing The Source Of Tainted Food
Technology can trace contaminated food to its source.
Low-glycemic Diets May Not Improve Cardiovascular Outcomes
Results of the study appear online in the Journal of the American Medical Association.
Rising Temperatures Predicted to Lower Wheat Yields
An international consortium of researchers has used big data sets to predict the effects climate change on global wheat yields.
Mix of Bacteria in Gut May Depend More on Diet than Genes
Microbiota, microbiome change quickly, UCSF researchers find.
Scientists Discover Brain Mechanism that Drives us to Eat Glucose
Scientists have discovered a mechanism in the brain that may drive our appetite for foods rich in glucose and could lead to improved treatments for obesity.
Scientists Create Food Ingredient That will Make you Feel Fuller
Scientists have developed an ingredient that can be added to foods to make them more filling.
On the Environmental Trail of Food Pathogens
Learning where Listeria dwells can aid the search for other food pathogens.
Leatherhead Launches Multi-species Test for Meat Adulteration
New test can be used for cooked and raw meats and for processed meat-based products.
Rice Could Make Cholera Treatment More Effective
Current rehydration therapy for cholera could increase the toxicity of the cholera bacterium.
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