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Food Processing
April 2013 |
MRO Q&A: Water Hardness Changes Our company has had a zeolite water softener with a brine regeneration system for years. In recent months, the hardness of our water has been getting worse and worse. We have made no physical changes to the system. Do you have any suggestions?   |
AskMen.com
Jen Woodward |
Minerals 101 You don't have to consult the periodic table to make sure your body is getting the minerals it needs. |
Food Processing
February 2010 |
Ingredient Round Up: Salts Salt is the focus for our February Ingredient Round Up. |
National Gardening
Charlie Nardozzi |
Minerals for Soil How to use rock-based fertilizers and amendments to increase the vitality of your soil |
Chemistry World
May 9, 2014
Helen Bache |
Salt lakes worth their lithium Researchers in Japan have demonstrated the exceptional potential of a hydrated titanium oxide to extract lithium from salt lake brine collected from Salar de Uyuni in Bolivia, the world's largest salt flat. |
Prepared Foods
June 1, 2005 |
New Product Trends: Consumer Research With consumers demanding more healthier and health-related food products, opportunities abound for manufacturers who can deliver a clear message regarding product functionality. |
Food Processing
July 2012
Diane Toops |
Food Processors Chip Away at Salt Salty snacks present unique challenges for sodium reduction. |
Prepared Foods
December 12, 2006
Mannie & Stier |
Building Baked Goods and Snacks Sodium Down, Calcium Up... Calcium Phosphate Builds Healthier Bones... |
Food Processing
October 2012 |
Potassium Chloride Improves its Aftertaste While vendors tweak the sodium replacer, other mineral salts jockey for position. |
Popular Mechanics
March 31, 2009 |
Troubleshoot Your Toilet Without a Plumber A call to a licensed plumber can mean an expensive hourly fee, but the science of plumbing is fairly straightforward, and most problems are simpler to solve than you might think. |
AskMen.com
Jacob Franek |
Low-Sodium Diet And Men Most men consume far too much sodium, usually because we add too much table salt to our food. |
Food Processing
September 2009
Diane Toops |
Demonizing Salt: America's Assault on Salt Shaking out sodium looks like the next trans fat for food processors. |
Chemistry World
October 30, 2014
Philip Ball |
Spheres of influence Ferran Adria has worked for years to perfect the technique of spherification: encapsulating liquid foods in an edible polymer skin. It is one of the most striking coups of molecular gastronomy. |
Chemistry World
March 3, 2008
Lewis Brindley |
Sulfide Sponge Could Clean up Nuclear Waste A new material that can extract radioactive strontium ions from solutions could help to clean up nuclear waste, according to researchers in the US. |
Popular Mechanics
December 2005
Merle Henkenius |
Toilet Troubleshooting Residential toilets are remarkably simple, and most can be fixed for under $25. The trick is in diagnosing the problem. |
This Old House
Jeannie Ralston |
Harvesting the Water With Rain Barrels Catching and using rainwater can be a simple single plastic barrel with a gravity feed to a flower bed or a sophisticated system that supply all your water needs. Here's how each is built. |
Chemistry World
November 8, 2007
James Mitchell Crow |
First Mg(I) Complex Made Chemists have created the first stable magnesium(I) compounds, a breakthrough for a metal whose chemistry is ruled by the oxidation state. |
Chemistry World
September 4, 2013
Emma Stoye |
Cracked bones attract healing nanoparticles A US team have used drug-loaded nanoparticles to detect and heal tiny cracks in human bones. Their system uses ions leaking from the crack to draw the particles to damaged areas. |
Prepared Foods
January 2008
David Kilcast |
Cutting Sodium An overview of salt's technical functions and impact on human sensory perception is provided, along with suggestions for salt-reduction strategies. |
Prepared Foods
February 1, 2005
Andrew G. Ebert |
Ingredient Challenges Phosphorus: The Forgotten, Essential Ingredient When using phosphates as functional food ingredients, food manufacturers also have the opportunity to enhance the nutritional value of their products through the addition of phosphorus. But the importance of appropriate usage levels should not be overlooked. |
Food Processing
December 2011
Diane Toops |
Strategies for Making Heart-Healthy Products: Take out the Bad and Put in the Good While doubts increase about soy and sodium, there's no debating the wisdom of developing heart-healthy foods. |
Food Processing
March 2010
Diane Toops |
Challenges of Lowering Sodium Consumers want to be assured that lower sodium does not mean less taste. |
Food Processing
August 2012
Anibal Concha-Meyer |
Who Needs Salt? Yeast extracts, improved potassium chloride, even spices can provide the flavor enhancement once are unique to salt. |
Food Processing
June 2013
Mark Anthony |
Boning Up on Nutrition: Food Manufacturers Take a Closer Look at Dietary Calcium With a $4 billion bone and joint health market, functional ingredient manufacturers look to dietary calcium and Vitamin D's capabilities to help restore cracks in bone health. |
Chemistry World
February 20, 2009
Phillip Broadwith |
Calcium caught in an inverse sandwich Chemists in Germany and Switzerland have discovered the first stable complex of calcium(I) - a highly unusual structure for a metal whose chemistry is normally dominated by the +2 oxidation state. |
This Old House
Roseann Henry |
Expect the Unexpected A septic tank turns up in a surprising spot, which may mean a bit more digging than we'd planned on. |
Chemistry World
November 22, 2012
Jon Cartwright |
Magnesium oxide might be liquid in super-Earths There may be more planets outside our solar system with protective magnetic fields than previously thought. That's the implication of a US study, which has demonstrated that the common planetary mineral magnesium oxide turns into a metallic liquid at high pressure. |
Delicious Living
June 1, 2008
Kazia Jankowski |
Worth Its Salt Today's chefs accent food with natural, flavor-enhancing salts. Known for their coarse texture, snappy taste, and high mineral content, these beautiful gourmet varieties add color and subtle flair to dishes. |
Food Processing
June 2007 |
Phosphorous Makes Good Phosphorous is being used mostly in dark cola beverages, but there's more to this mineral than you might think. |
Chemistry World
September 15, 2015
William Bergius |
New cathode material for sodium ion batteries An international team of scientists led by the inventor of the lithium ion battery has put forward a new cathode material for its potential successor, the sodium ion battery. |
Food Processing
June 2005
David Feder, R.D. |
Bad science slams salt Again this year, salt was slammed by both the USDA and the Center for Science in the Public Interest -- in reports that had all of the trappings of legitimate science, but little, if any, substance. |
Food Processing
August 2008
Mark Anthony |
Season with (only) a grain of salt The demand for low-sodium formulations is still big enough to stimulate creative solutions to the problem of lowering the salt content of prepared food while retaining customer appeal. |
| This Old House |
Healthier Water Heater You can at least double the life of your water-heater tank by replacing the anode rod every few years. |
Wired
May 22, 2009
Patrick Di Justo |
What's Inside Palmolive Ultra*: Killer Bubbles Ingredients in dish soap Palmolive Ultra. |
Prepared Foods
January 1, 2007 |
Reducing Sodium, a Matter of Taste Sodium reduction is not simple, but there are a number of ingredient options and tactics available to formulators. |
Food Processing
August 2011
Anthony & Feder |
Salt Pinches Back While a closer look at sodium means processors may now feel better looking for their long-lost shaker of salt, consumers still are taking their wariness to the checkout counter. |
Technology Research News
January 29, 2003
Kimberly Patch |
Tiny hole guides atoms against tide Researchers in Poland have made a synthetic device that uses an electrical field and an extremely small, conical pore in a thin film of material to coax potassium ions through the artificial membrane against their electrochemical potential. |
