We've updated our Privacy Policy to make it clearer how we use your personal data.

We use cookies to provide you with a better experience, read our Cookie Policy

Advertisement

Food Science Team Finds Key to Tasty, Salt-Reduced Bread

News   Aug 19, 2015

 
Food Science Team Finds Key to Tasty, Salt-Reduced Bread
 
 
Advertisement
 

RELATED ARTICLES

A Past Recorded in Poop

News

Deep in a Jamaican cave is a treasure trove of bat poop, deposited in sequential layers by generations of bats over 4,300 years. Analogous to records of the past found in layers of lake mud and Antarctic ice, the guano holds information about changes in climate and how the bats' food sources shifted over the millennia, according to a new study.

READ MORE

Understanding Tuna's Carbon Footprint

News

A new study has examined traditional aspects of seafood sustainability alongside greenhouse gas emissions to better understand the "carbon footprint" of U.S. tuna fisheries.

READ MORE

When Is a Calorie Not a Calorie?

News

Researchers have found that a calorie labeled is not the same as a calorie digested and absorbed, when the food source is almonds. The findings should help alleviate concerns that almonds contribute to weight gain, which persist despite the widely recognized benefits of nuts as a plant-based source of protein, vitamins and minerals.

READ MORE

 

To personalize the content you see on Technology Networks homepage, Log In or Subscribe for Free

LOGIN SUBSCRIBE FOR FREE