Researcher creates AFDHAL cooking oil that can be used 80 times Using palm oil and Rutaceae herb, researchers have developed cooking oil that can be used 80 times. This cooking oil was scientifically defined using the main ingredients which are not only capable of reducing oil absorption in fried cooking up to 85 per cent but also minimize the risks of getting cardiovascular and cancer.
Southern-style eating strikes again: Study finds diet pattern increases heart disease risk Southern favorites like fried chicken and bacon may taste great when consumed, but they can have negative effects on heart health.
How clean is your spinach? Ever wonder what that the words triple-washed or pre-washed on a bag of baby spinach mean? Not much according to engineers. They discovered that small peaks and valleys in baby spinach leaves could be a key reason why there have been numerous bacterial outbreaks involving leafy green vegetables.
New research backs belief that tomatoes can be a gout trigger People who maintain that eating tomatoes can cause their gout to flare up are likely to welcome new research that has, for the first time, found a biological basis for this belief.
Five reasons why sugar is added to food From a food science and technology perspective, sugar (sucrose) plays several roles when it comes to the functional properties in food. Experts explain the functional properties of sugars and why they are often added to foods.