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Americas: Graphene-infused packaging blocks moisture, researchers say

04Plastic packaging might seem impenetrable — and sometimes nearly impossible to remove — but water molecules can still pass through. This permeability to moisture can...

Americas: Hops could help reduce breast cancer risk, researchers say

Hops, the flower cones used in beer-making, are also found in dietary supplements designed to help treat post-menopausal symptoms and other conditions. Scientists are...

Asia Pacific: Creating vanillin in the green way

Researchers has found a new 'greener' way to make vanillin, the primary flavor compound in vanilla, according to a study published in America Chemical...

Americas: Jackfruit seeds as viable substitutes for cocoa

Compounds found in jackfruit seeds produce many of the same aromas as processed cocoa beans and are a potentially cheap, abundant substitute for use...

Americas: Study finds red cabbage microgreens could lower ‘bad’ cholesterol

Microgreens are gaining appearance on the meal table as they help spruce up old recipes with intense flavors and colors, and are packed with...

Asia Pacific: Ginger, chili peppers could lower cancer risk

Research has suggested that capsaicin, the compound that gives chili peppers their kick, might cause cancer. Now researchers show in mouse studies that the...

Americas: Sensor that detects toxins in beer

Scientists have developed a portable sensor that can help minimize the risk contamination by mycotoxins during beer production. Their report appears in American Chemical Society's...

Europe: Researchers say insects are nutritious

Nutrients — particularly iron — provided by grasshoppers, crickets and other insects really measures up to beef, according to a study published in the...

Europe: Food waste could store solar, wind energy

Saving up excess solar and wind energy for times when the sun is down or the air is still requires a storage device. Batteries...

Americas: Vanilla needs to be natural, report

Food scientists are scrambling for new ways to produce vanillin — the main vanilla flavor molecule — without losing the natural label, according to...