Food Science

Why we need to put the fish back into fisheries

Overfishing has reduced fish populations and biodiversity across much of the world’s oceans. In response, fisheries are increasingly reliant on a handful of highly valuable shellfish. However, new research by the University of York shows this approach to be extremely risky

Eminate awarded US patent for University of Nottingham salt reduction product

Eminate, a wholly owned subsidiary of The University of Nottingham, has secured a patent in the USA for the salt-reduction product SODA-LO®Salt Microspheres.

Total sulphite in wine

During wine making sulphur is used as an essential additive as it plays two important roles as an anti-oxidant and anti-microbial preservative in its free form.

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Trifluralin screening in shrimp farming

Trifluralin has been used in agriculture since 1963 and is a selective pre-emergence dinitroanaline herbicide which is used to control grasses and broad leaf weeds in various tree fruit, nut, vegetable and grain crops.

New multi-analyte array for the detection of antimicrobials in honey

Randox Food Diagnostics have developed the new Antimicrobial Array IV to detect multiple antimicrobial compounds in a single honey sample on the Evidence Investigator screening analyser.

Reducing saturated fat

Europe’s population is consuming by far too much saturated fatty acids with their daily diet, causing serious concern to the governments who are seeing rising cost in the health system by steadily increasing cases of cardiovascular...

Veterinary residue testing in meat controversy

The potential human health risks highlight the importance of complete food safety testing before a food product reaches the public. Nicola Kane reports

Food scares prompt analysis advances

Recent food scares are increasing demands on vendors for fast, efficient solutions to identify and deal with potential problems. Sean Ottewell reports

What you eat determines your ‘nitrogen footprint’

Researchers have calculated that beef generates about twice as much nitrogen as pork, and almost three times as much as chicken or fish.

Researchers discover new explanation for diabetes and poor growth

A group of researchers from the University of Copenhagen has taken a significant step towards understanding the reasons for both diabetes and growth hormone deficiency.

New study shows how Salmonella colonises the gut

Researchers plan to use data collected to develop vaccines to control Salmonella in animals and humans

Semi-quantitative determination of Zilpaterol in beef tissue samples

Randox Food Diagnostics have recently released a Zilpaterol ELISA and Zilpaterol only biochip array.

Breakthrough in neuroscience could help re-wire appetite control

Researchers at the University of East Anglia have made a discovery in neuroscience that could offer a long-lasting solution to eating disorders such as obesity.

Cardiovascular support inspired by healthy Mediterranean diet

Since the discovery that the incidence of heart disease is much lower across the Mediterranean than in other regions, the positive effects of the healthy Mediterranean diet—and especially olives—have been of interest, with new and...

Unilever signs strategic research agreement with University of Nottingham

Unilever has signed a framework agreement with The University of Nottingham which will see the company exploring new research opportunities with the University in a range of areas including consumer psychology, green processing, and energy...

Mussel extract could mean less pain and improved mobility

New study confirms beneficial effects of green lipped mussel extract on joint health

Ginger root supplement reduced colon inflammation markers

Natural supplement use could be potential cancer prevention strategy, research suggests

Mass flow controllers for food and beverage processing

Precise flow control maintains process integrity and product quality

Freezer provides food processors with quick start to cryogenic freezing

Suitable for smaller volume food processors and start-ups, says Air Products

From nuts and spice to food on ice

Lab M’s fungal media range suits wide variety of foodstuffs

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