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How to remove pesticides from drinking water

14-Oct-2021

Let’s start by stating a fact: No drinking water is completely clean, and it makes no sense to strive for completely clean drinking water. The water we in Denmark drain from the tap, and which in other countries is bought at the supermarket, has always contained and will always contain a myriad ...

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Reducing salt in bread without sacrificing taste

29-Sep-2021

Most people in the U.S. consume too much salt; adult Americans typically eat twice the daily amount recommended by dietary guidelines. Bread may not seem like an obvious culprit; however, due to high consumption and relatively high salt content, baked goods are a major source of sodium in the ...

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The Carlsberg Foundation grants DKK 19.5 million to Crops for the Future research project

13-Jan-2021

Climate change and increased population growth are challenging sustainable food production. The Carlsberg Foundation now grants DKK 19.5 million to a new Semper Ardens research project anchored by Carlsberg Research Laboratory, which together with several partners will develop climate-tolerant ...

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UHT milk 2.0

Future UHT milk should have more taste & nutrients

22-Jul-2020

Better energy balance, longer shelf life and better nutritional properties: Jury honours Elena Kohler's innovative concept for UHT milk productionGetting young people excited about the bioeconomy - this is the goal of the "Bioeconomy Award" of the University of Hohenheim in Stuttgart. This year, ...

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BIOFACH 2020: More than a trend, organic wine is the future!

06-Feb-2020

When the international organic sector gathers at the World’s Leading Trade Fair in Nuremberg from 12 to 15 February, trade visitors from all segments of the industry will once again enjoy a wealth of inspiration for their own wine collections. In addition to the many wine-related discoveries in ...

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Fluorescence spectroscopy helps to evaluate meat quality

20-Dec-2019

Scientists of Sechenov University jointly with their colleagues from Australia proposed a new, quicker and cheaper way to assess meat quality. It is based on exposing a small sample to UV light and measuring the spectrum of emission. The method proved to be precise in the classification of meat ...

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Achema 2018: Beer Brewing - Brewing Residues for Sustainable Use

24-May-2018

In 2016, every German drank about 104 liters of beer on average. During the preparation of this beer, a lot of residues are generated, approx. 400,000 tons per year throughout Europe. Only a small portion of those residues is used for animal feed. How this waste can be used sustainably, e.g. as ...

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