Research reveals method of removing toxic mercury from water
Researchers from Chalmers University of Technology in Sweden have developed a method using platinum to remove toxic mercury from contaminated water.
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Researchers from Chalmers University of Technology in Sweden have developed a method using platinum to remove toxic mercury from contaminated water.
Commercialisation of fresh sugarcane juice is restricted by the immediate deterioration that occurs after its extraction. Jyoti Nishad reports on new scientific techniques she has been using in a bid to solve the problem.
Mark Sykes, scientific advisor to proficiency testing, Fapas, discusses the importance of testing and reviewing laboratory practices in order to provide a consistent and high-quality end product.
When it comes to beer, the better the water quality, the better the end result – which is why successful blending is so important to the process. Egon Huefner outlines the procedure at traditional Swiss brewers, Eggers.
A study developing a hand-held NIRS device to check levels of nutrients in pasture could enable farmers to easily monitor levels to adapt grazing...
A report has detailed possible novel packaging technologies in order to help extend the shelf life of foods and beverages...
Just like an engine, the array of equipment involved in food production needs to be lubricated to remain safe and working in optimal condition.
Every business wants to produce the finest quality products at the lowest possible cost. Every business wants to reduce energy consumption to save money and help protect the wider environment.
Thornton’s Budgens supermarket has become London's first store to introduce Plastic Free Zones, giving consumers plastic-fee packaging choices.
Researchers have developed a method of using plastic waste and turning it into an aerogel with superior thermal insulation and strong absorption capacity.
Food manufacturers and businesses are currently facing rising costs in relation for food stockpiling in case of a 'no-deal' Brexit.
With an increase in the number of people allergic to or being affected by sesame in foods, FDA commissioner has spoken about the next steps in labelling.
Water used in processing seafood contains proteins, peptides, fats and micronutrients and could be used in food production, or even as a pre-prepared stock.
This In-Depth Focus explores different methods for improving the quality of beer and wine, from the ingredients to the factory processes.