When food goes bad and starts to become pungent, it is most often due to the growth of spoilage microbes such as bacteria, yeasts and mold. Odors can come from two sources: chemicals that are released from the food as the ...
Cell & Microbiology
Dec 16, 2014
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MIT chemists have devised a new way to wirelessly detect hazardous gases and environmental pollutants, using a simple sensor that can be read by a smartphone.
Engineering
Dec 8, 2014
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The research team of Annette Rompel from the Institute for Biophysical Chemistry, University of Vienna explore the mechanisms behind the "browning reaction" during the spoilage of mushrooms. The researchers were able to demonstrate ...
Biochemistry
Sep 9, 2014
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Have you ever worried about getting salmonella or E. coli poisoning from meat? Researchers at the University of Alberta are working on a new way to spot spoiled meat before it hits grocery-store shelves.
Other
Jul 30, 2014
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A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that essential oils may be able to be used as food preservatives in packaging to help extend the shelf-life of food ...
Other
Jul 21, 2014
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Food spoiling and poisoning caused by microbial contamination can cause major health, social, and economic problems. The broad scope of antimicrobial approaches to kill or prevent the growth of microorganisms in foods and ...
Biotechnology
Feb 14, 2014
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A Texas company could have the answer to some consumers' unwelcome discovery that just-purchased loaves contain mold.
Other
Jan 8, 2013
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Many people see Thanksgiving leftovers as too much of a good thing and toss them out. Vinnie Bevivino wants those uneaten castoffs and more - he sees a chance to make some green with them while going green.
Energy & Green Tech
Nov 26, 2012
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(Phys.org)—Materials scientists at Rice University and the Massachusetts Institute of Technology (MIT) have created very thin color-changing films that may serve as part of inexpensive sensors for food spoilage or security, ...
Nanophysics
Oct 10, 2012
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Our days of crying over spoiled milk could be over, thanks to Cornell food scientists.
Cell & Microbiology
Jul 18, 2012
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