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Searching In features, blog entries, column entries & news items, Under the topic Food Science
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On the Menu: Mini Livestock. Eating insects is a common practice in most places, at least outside of the United States and Europe.Published: Friday, August 22nd, 2008Found in: Food Science -
Featured blog: FDA accords some trans fats a "generally regarded as safe" designation.Published: Monday, July 28th, 2008Found in: Biomedicine, Chemistry, Food Science, Nutrition and Science & Society
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Uncooked fish can host detectable concentrations of potentially toxic chemicals — pollutants that cooking can make disappear,Published: Sunday, July 13th, 2008Found in: Chemistry, Environment, Food Science and Science & Society
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The lesson in all of these food-poisoning outbreaks is that we must not expect a risk-free food-supply chain.Published: Wednesday, June 11th, 2008Found in: Agriculture, Ecology, Environment, Food Science and Science & Society -
Read the main feature story on insects here. Would you fancy grasshopper gumbo? Perhaps mushroom hors d’oeuvres topped with a batter-dipped and lightly fried dragonfly—in season, of course—drizzled with a sauce of Dijon mustard, soy and butter? These are among recipes that self-taught insect chef Zack Lemann has whipped up as possible menu items for Bug Appétit. This restaurant offering bugged dining will be a permanent feature of the Audubon Nature Institute’s Insectarium. Celebrating insects and other arthropods, the 23,000-square-foot museum will open June 13 in Ne...Published: June 7th, 2008; Vol.173 #18Found in: Environment, Food Science, Humans, Life and Nutrition
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Dining on insects, usually more by choice than necessity, occurs in at least 100 countries — and may be better than chicken for both people and the environment.Published: June 7th, 2008; Vol.173 #18Found in: Environment, Food Science, Life and Nutrition -
Home / Blogs / Science & the Public / Science & the Public : Ethanol Fallout: Health Risks for LivestockWith Uncle Sam pushing the production of ethanol for fuel, U.S. farmers are planting more corn than at any time since World War II, and garnering premium prices for each harvested bushel. But many livestock operations are getting hit with a double whammy: higher feeds costs and corn-derived feed that’s carrying triple the normal load of fungal poisons.Published: Tuesday, May 6th, 2008Found in: Agriculture, Environment, Food Science, Molecules, Nutrition and Science & Society -
Eating less red meat and dairy may do more to reduce food-associated greenhouse gas emissions than shopping locally.Published: May 24th, 2008; Vol.173 #17Found in: Environment, Food Science and Science & Society -
The purchase price is often but a small part of the true cost of many animal products in the diet.Published: Thursday, March 13th, 2008Found in: Behavior, Environment, Food Science, Humans and Nutrition
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Dark chocolate can be healthful, but it isn't always so. Here's why.Published: Thursday, February 28th, 2008Found in: Food Science and Nutrition -
Therapeutic? - Some health groups are touting the benefits of the antioxidants found in candy.Published: Wednesday, February 27th, 2008Found in: Food Science and Nutrition -
The United Nations wants more people to appreciate the potato's potential to fight world hunger.Published: Tuesday, December 18th, 2007Found in: Food Science
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Youngsters are developing peanut allergies earlier because of exposures in babyhood.Published: Tuesday, December 11th, 2007Found in: Food Science -
Common food colorings and the preservative sodium benzoate have the potential to foster hyperactivity and inattentiveness in children, a new study finds. (p. 349)Published: December 1st, 2007; Vol.172 #22Found in: Food Science
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A sugarlike substance in the roots of lettuce may attract food-poisoning bacteria. (p. 301)Published: November 10th, 2007; Vol.172 #19Found in: Food Science
