#NSA testing smartphones that can tell who you are by the way you write: Handwriting recongition system The NSA is set to begin using smartphone software that can recognise a person by the way they write.
and codeine from a common sugar, boosting the prospect of'home-brew'drug supply. But whether making morphine in bubbling vats of yeast will be commercially viable-either for drug companies
#Beauty Is Only (3-D Printed) Skin Deep Global cosmetics giant L'oréal has waged a battle against gravity for more than a century, with countless creams, peels and potions as its weapons.
That righthe duo went from high-tech to food scraps, hoping to address the fact that 40 percent of food in the U s. bout $165 billion worth per yearoes uneaten, with most ending up in landfills, according to a 2012 report from the Natural resources Defense Council.
Though the grocery industry recognized the problem, nobody could really explain why it was happening. said,
the Harvester, a machine that, in six to 24 hours, turns food matter into a high-nutrient liquid that can be converted to organic fertilizer.
including Whole Foods Market. Its conceptnd early successas helped WISERG secure $14 million from investors,
whether theye tossing more cookies or muffins. That datand the high-quality fertilizeras turned Chapman into a WISERG evangelist. e will put them in as many stores as we possibly can,
restaurant or artisan food maker and get a debit card stocked with dible credits, while helping their favorite business get the money it needs to grow.
and order ingredients online for delivery. The Smartgrill by Lynx, programmable via smartphone, is activated voice to cook on user command
or automatically via a database of more than 200 preprogrammed recipes. Instead of reviewing restaurants, Foodspotting users recommend dishes.
The app is searchable by specific foods. Move over lattes. The hottest hot beverages in Manhattan are the sippable one brothsfrom Brodo single-service window, with add-ins like Calabrian chili oil, shiitake mushroom tea and fermented beet juice.
Enjoyfresh online marketplace allows users to search and sign up for unique off-menu dishes and exclusive events at local restaurants.
The Scio handheld spectrometer instantly analyzes foods and pharmaceuticals at a molecular level; a quick scan provides nutritional info,
determines the ripeness level of produce or authenticates medications. Cold butter meets its match with the Butterup knife.
Your bread will thank you c
#Meet Amelia, the AI Platform That Could Change the Future of IT Her name is Amelia,
and she is the complete package: smart, sophisticated, industrious and loyal. No wonder her boss, Chetan Dube, can get her out of his head. y wife is convinced I having an affair with Amelia,
In the future, though, Schoellhammer hopes he can create the needles out of crystallized sugar. The mpill took an estimated three years to go from concept to prototype
crying about the need for a greater slice of the tax revenue and service fee pie,
If Microsoft can get a piece of that massive pie, all the better for its shareholders. With free access to Office and free upgrades to Windows 10, Microsoft is bowing to market realities.
If you were to introduce permanent magnets into the body, by eating them for example, your bowels would quickly be cinched together
Lest the reader think that this is all just pie in the sky, we should give some hard numbers.
and prior attempts to use DNA to make nanoscale sculpture have required high levels of magnesium salt to keep the final shape from unraveling.
Maggi case should begin new era of food vigilancea leading food safety official has urged India government to view the recent Maggi noodles affair as the beginning of a new era of food safety vigilance.
and lead in Maggi noodles should initiate a campaign against unhealthy food in general. He also called for greater self-regulation by manufacturers and better awareness among the public about how much food safety testing takes place behind the scenes. he heated discussion on the presence of lead in food products,
kicked off by the Maggi fiasco, should go on, Venkatesh said, adding that Maggi research could achieve
it was concluded that there is a need to have a standardisation on packaging of food products which will bring about rationalisation in terms of costs that can be offered uniformly with the setting of uniform standards in packaging,
#High altitude cooking boosts flavour say Nestlé researchers The team led by Dr Candice Smarrito of the Nestlé Research Centre in Lausanne examined the effects of low pressure such as that found at high altitude on the sensory profile
and lower pressure water boils at just 85°C at 3600m above sea level for example allowing foods to cook more gently
and preserving their volatile compounds such as aromas. lavour is a key driver of food acceptance
and nutrition of food without using artificial additives and enhancers. The study said there were two different ways to cook at low pressure without travelling to high altitudes:
Sous-vide which involves vacuum sealing the food in plastic pouches and immersing them in a water bath at 65-85°C and cook-vide in
which pressure is reduced and controlled by a vacuum pump. ooking in such conditions has been shown to prevent losses of aroma compounds
and moisture leading to food preparations with enhanced juiciness and flavour intensitysmarrito and her colleagues wrote.
They found that sulphur aromas associated with leeks were enhanced particularly by low pressure cooking. ow-pressure cooking could be used advantageously to improve the nonvolatile and volatile composition as well as the sensory profiles of broths (especially regarding the overall intensity leek/onion
and celery/savoury notes) they wrote.?Thus low-pressure boiling might apply to enhance the flavour profiles of culinary preparations
Journal of Agricultural and Food Chemistrypublished online ahead of print. DOI: 10.1021/jf506173mmpact of Boiling Conditions on the Molecular and Sensory Profile of a Vegetable Brothuthors:
#Flavour delivery particle can cut sugar by half and is cheaper than sugar Developed by inventor
and Douxmatok CEO Avraham Baniel-who used to be part of Tate and Lyle's Splenda team-along with the Warner Babock Institute for Green Chemistry,
a carrier particle is coated with sugar molecules using non-covalent bonding. This increases the surface area meaning the same sweetness can be achieved using less sugar.
Joint CEO Eran Baniel told Foodnavigator that because Douxmatok which means twice as sweet in French
and Hebrew-uses sugar, rather than artificial or alternative sweeteners, consumers'taste expectations are satisfied and there are no aftertaste issues. ee not about reformulation.
some corn syrup and mix them up(.In medicine you talk of drug delivery-we do flavour delivery.".
"The sensory profile of Douxmatok is literally the same as sugar.""The carrier particle has been approved for use in food
and beverage applications and requires no regulatory process. Two patents have been granted in the US and two issued in the EU. Taste is king for the consumer cost for the companyat a tasting session in Israel Foodnavigator tried out Douxmatok's tomato ketchup with 54%less sugar,
and Douxmatok peach jam which uses 38%less sugar for the same amount of fruit as a conventional recipe.
But, according to Baniel, this only poses a problem for manufacturers of dark chocolate. Despite reducing the calorie content,
Douxmatok's food technologists found a way to retain the same energy content-an important factor for consumers. obody ever says really tired I need some aspartame for energy!
and this is a very important issue for the industry. f youe the same price as sugar all you get is compliments and nothing else.
and compensating for this loss by increasing other ingredients, such as cocoa in chocolate, could be costly for manufacturers of certain products.
But this is something the R&d team is working to overcome, Baniel said. olume-wise we are big
and teach them how to use the technology as some culinary methods need to be adapeted-Douxmatok's sugar needs to be added to a product at very specific moments
and taste-tested for candy, chocolate, baked and dairy products and pharmaceutical syrups, while a second generation particle called S2 can be used in beverages.
The R&d team is looking into using the technology for salt reduction, while a carrier particle for Xylitol, Malitol and Erithrytol has also been developed
In this case, the robot is being used in the bakery sector to decorate gingerbread. Michael Beising, CEO, EVT,
to detect wrong particles in chocolate or 3d to determine the outline of a package,
such as the surface texture of gingerbread figures. Beising added due to the baking process, the gingerbread becomes slightly uneven
and has to be measured again separately one by one. The robot needs the orientation and height information for the subsequent sugar icing decoration of the pastry.
VT develops machine vision software and sensor systems for different industries. Our products read codes e g.
and place or to fill the right candies at the right position in a candy box. he next project for EVT is developing sensor fusion,
#Bringing Amazon-like Innovation to Healthy Fast food Over the last 30 years, technology has made food less healthy albeit plentiful and affordable.
Food brands today define themselves by what they lack: on-GMO ot treated with growth hormone o added preservatives Our 35%obesity rate in the US,
grown, stored and produced food would be unhealthy. They would have no reason to think differently from the Food and Drug Administration (FDA),
which approved the first GMO in 1980. Unhealthy, or even unsafe, became collateral damage in the ar on Poverty Ironically,
Consumers are demanding better food and theye winning. The lexicon of food is transitioning from reactionary negatives (like noting the absence of a chemical) to positives (like aturally grown ustainably raised
and arm-to-fridge. Technology new role in food is to figure out how to make it natural, sustainable and local,
as well as plentiful and affordable. It starting to happen in dining. The first act was the rise of the fast casual business model.
Chipotle shed or, more accurately, never adopted the volume-optimization processes of its onetime largest shareholder Mcdonald.
his model is cuisine agnostic. Any kind of food can be applied. And I think it the new fast food model.
There is an alternative model. The latest incarnation of fast food are companies like Sprig and Munchery.
The ewfast food uses terms like ocally-sourcedand rganicto describe their product. Technology coupled with process innovation has allowed them to cut out a costly portion of a typical chain cost structure high foot-traffic locations.
Chipotle can be picky about ingredients and process because its prices are twice as high as that of Mcdonald.
Optimizing the last-mile delivery for perishable food is another step. And a third step is using data to make better decisions.
as well as other liquid foods, a particularly product-friendly approach is imperative for the process technology involved.
When handling sensitive and demanding foods and beverages, a product-friendly filling process is of course vital.
designed for products like liquid and pastelike confectionery, dairy products, dressings and condiment sauces. By developing the Evoguard aseptic valves,
HST designs and manufactures homogenisers and piston pumps for the food and beverage industries, and will be represented with its products at the fair r
#IBM joins forces with Mars taps genomics to boost food safety Tech heavyweight IBM has joined forces with food manufacturing giant Mars in an attempt to boost global food safety.
or notsaid Welser. t could be a piece of food or an ingredient for food or it could be taken a swab from a machine in a food processing plant.?
We have to figure out what microorganisms there arehe added. re the population sites healthy? Are they normal?
Welser told Foxnews. com that IBM is actively pursuing other partners to join the consortium with the support of Mars. ood safety is not a competitive issue all companies want food to be said safehe.
One could approximate their flavor using other ingredients, but it would be impossible to match the flavor exactly without a precise knowledge of the recipe. reating Unique Colorsthere are three different ngredientmolecules present in these inks one of these ingredients is common household sugar.
The fluorescent color can be adjusted when sugar dissolved in water is added. The color will depend on the amount of each of these three ingredients present
and how they interact with one another. The inks can be made as a single multiple colors.
#IBM and Bon Appétit's Chef Watson app cooks up some surprising dishes Meet Chef Watson, the most versatile culinary genius around.
the new cognitive cooking app that brings the knowledge of the world-famous"Jeopardy"-beating supercomputer to the average household kitchen.
to create dishes using the 10,000 recipes from Bon Appétit database that have been fed to Watson. hen we got started on this idea about a year ago,
and we thought the world of cooking was a great place to show that to show the role food plays in our lives, Steve Abrams,
and the Institute of culinary education (ICE) food truck that made a splash at the 2014 South by Southwest festival in Austin.
Over a five-day period, ICE and IBM treated passersby to dishes that were prepared using Watson database of recipes from the culinary school.
ICE and IBM published a cookbook, ognitive Cooking with Chef Watson: Recipes for Innovation from IBM & the Institute of culinary education. or Rivera, it seemed like her publication resources could make for a great match with IBM technology.
And throughout the year, we have created some really great food. It all about giving creative people this creative tool that speaks to not just your method
but also why you cook. It about your lifestyle, the lifestyle that surrounds food. ow does it work?
The app is fairly easy to use. Just enter a simple ingredient to start with and Watson will generate a series of suggested pairings with that item.
Some of them are intuitive, while others are more outside of the box. Going through various options,
Watson suggests different dishes using those combinations, presenting the user with Bon Appétit recipes that use those ingredients.
The user can then modify or adjust those recipes, adding or subtracting ingredients. Essentially, Abrams said it is important to think of Chef Watson as the ultimate cooking aid.
The computer is not replacing the human cook but instead offering the best possible options for creating unique, sometimes counterintuitive, recipes.
Rivera asserted that the main appeal is that it an app that fosters iscovery.?Think of the most commonly used ingredients chicken and garlic people use them to just get dinner on the table.
What Watson does, is take that information and give you something out of the ordinary,
Abrams said. think everybody recognizes the accomplishments of Watson from eopardy, but this helps you in your own personal life.?
of its ability to offer targeted cooking solutions that can meet usersdietary restrictions. If an individual has a condition like celiac disease
While superficially, the app can be used to create interesting, delicious dishes, Rivera suggested that it is most impactful as a lifestyle guide that can help people make better informed decisions about
and how they cook. t not a computer telling you how to cook, but is instead a computer helping you cook.
There a difference, Rivera added. Rivera and Abrams said they have worked to make the app more user friendly over the past year,
ultimately, food is a ocial experience. o, what are the best dishes Abrams and Rivera have prepared through Chef Watson?
Abrams demurred and said that he best Chef Watson dish is the one that has yet to be created. or Rivera,
It just so unbelievable, it puts together coleslaw ingredients that you wouldn normally think of, she said. atson can take something like coleslaw
as their beaks developed to better devour the food around them. his is an exciting case where mild mutations in a gene that is vital for typical development prompts phenotypic observable advancement,
When RNA fundamental ingredient in all known forms of lifeoes awry, a lot can go wrong. RNA misregulation plays a critical role in the development of many disorders,
The UC Davis team may have succeeded with PEP005, the active ingredient in the FDA-approved anticancer drug PICATO
Disease protection for our food In this new study researchers discovered that the Raxx protein was present in at least eight species of the disease-causing Xanthamonas bacteria that are known to attack ricehe staple food for half of the world populations well as maize, cassava, sugar cane, tomatoes, peppers
, wheat, alfalfa, onions, banana, and citrus. ur research team is delighted to announce the discovery of the Raxx protein,
a professor of food and nutrition toxicology at ETH Zurich, has succeeded for the first time in amplifying gene samples containing DNA ADDUCTS
says study coauthor James Cook, director of the Comparative Orthopedic Laboratory and the Missouri Orthopedic Institute Division of Research. ith the traditional preservation approach,
"It's like cooking. We just change the ingredients a bit, and the kind of fiber we get is very different. n
#Researchers Discover New ain Sensinggene An international scientific team led by the University of Cambridge reports the identification of a gene essential to the production of pain-sensing neurons in humans.
2012, the U s. Food and Drug Administration approved the use of Flucelvax, which is the first U s.-licensed (trivalent inactivated) influenza vaccine manufactured using cell culture technology.
But researchers at Duke university and Microsoft Research think they have a solution that'll let gamers have their on-demand cake
and electrically conductive ingredients) applied using a new and unique pad printing process. The printing machine is furnished with an elastic rubber pad that deforms
In late 2014, Global Bioenergies started up the fermentation unit for a pilot program to produce gaseous isobutane from renewable biomass sugars such as corn-derived glucose.
and the peripheral nervous system-in a dish that is specialized for each patient, "says Bhatia.""Nobody has done ever this with adult blood.
but also using gels, pastas and thick fluids. Other efforts around the globe to print metals are also beginning to bear fruit,
but also using gels, pastas and thick fluids. Other efforts around the globe to print metals are also beginning to bear fruit,
low energy solution to grow food in parts of the world where this was not previously possible.
such as cooking a meal, and not only provide context-appropriate assistance in the form of text, visuals or avatars on a virtual plane in the wearer's field of view,
like how to bake a cake or brew a pot of coffee, as well as more complex tasks,
or it can be incorporated with cells in a dish and then injected to stimulate tissue growth,
The device is around the same mass as a 000-size gelatin capsule and powered by a capacitor that is charged up before use.
and another that mimics the changing acidity and natural constriction/relaxation of our stomach as we digest food."
the implant received market approval from the Food and Drug Administration (FDA) in the US, for the treatment of Retinitis Pigmentosa (RP) a degenerative condition that affects the peripheries of patient vision.
anything up to 17 in every thousand children living in surveyed fishing communities showed signs of negative cognitive impacts caused by eating fish containing too much mercury.
when the actual budget sausage gets made. A potential compromise might see projects started before the end of 2016 get grandfathered in or result in a more gradual stepdown of the ITC.
Former Opponent Touts Nuclear power at Chicago Event Not too long ago, Carol Browner would have sided with the activists clad in white hazmat suits protesting nuclear power outside the City Club's lunch Tuesday in downtown Chicago.
The three each captured 8 percent of the greentech VC pie, according to the data company report, he 2014 U s. Venture capital Year in Review.
a long chain of sugar molecules found in plant cell walls that bestows wood with its strength.
Lancaster noticed off-hand that her cultured brain cells weren sticking to the bottom of the dish as usual instead,
allowing it to separate the proteins of a boiled egg and take it back to how it was before it was cooked.
The secret ingredient in Shah ink is a mix of biocompatible elastomer and fast-evaporating solvents.
but founder Agean Lin now plans to seek U s. Food and Drug Administration approval next year to expand its use to men. n the U s,
by giving people virtual bulletin boards that they can decorate with pictures showcasing interests in anything from food to sports,
Stonecrysus allows users to track the food they're eating with a user friendly picture of their mealthey can place portions of common foods on an image of a plate,
Over time, the system can identify qualitative trends such as the difference between someone having a jump in heart rate after a meal
making it difficult for them to do their usual everyday activities, like dressing and eating, or leisure activities like golfing.
As a Phase III clinical trial, this technology is in the last phase of testing needed to obtain U s. Food and Drug Administration (FDA) approval for use in clinical settings.
when sugar levels are too high or too low, or when an alarm on the pump is addressed not quickly by the user.
This was done by first growing the two types of cells in separate compartments within the dish.
Food and Drug Administration
#Optical Probe to Help Remove Only Cancerous Tissues in Brain Surgeries Neurosurgeons removing a tumor have to be obsessive about resecting just enough
Simply measuring how long the fluorescence lasts provides an estimation of the sugar level in the blood below.
#Lamp runs on nothing but saltwater A lamp that requires just two tablespoons of salt and a glass of water in order to work could make lighting affordable for people around the world.
In the event that you don't carry a bag of salt with you, and don't want to use your drinking water,
the means to provide food to their family, clean water and light,"said Aisa Mijeno, cofounder and CEO of SALT Corp. Related on MNN N
He assembles sandwiches of graphene and boron nitride with various horizontal orientations.""The tricks we would use were making cleaner devices,
The plastic materials, called organic photovoltaics, are organized typically like a plate of cooked pasta a disorganized mass of long, skinny polymer paghettiwith random fullerene eatballs.
The UCLA technology arranges the elements more neatly like small bundles of uncooked spaghetti with precisely placed meatballs.
Some fullerene meatballs are designed to sit inside the spaghetti bundles, but others are forced to stay on the outside.
The plastic materials, called organic photovoltaics, are organized typically like a plate of cooked pasta a disorganized mass of long, skinny polymer paghettiwith random fullerene eatballs.
The UCLA technology arranges the elements more neatly like small bundles of uncooked spaghetti with precisely placed meatballs.
Some fullerene meatballs are designed to sit inside the spaghetti bundles, but others are forced to stay on the outside.
"We may include less of the antimicrobial ingredient without losing effectiveness while at the same time using an inexpensive technique that has a lower environmental burden.
"We may include less of the antimicrobial ingredient without losing effectiveness while at the same time using an inexpensive technique that has a lower environmental burden.
"I was playing around with it on my lunch hour, "says Boyd, who now works with Yeh's research group."
and sugars were meant simply to be in life March 11th, 2015thin films Researchers synthesize new thin-film material for use in fuel cells:
from food. For its food, the artificial pump draws power from chemical reactions, driving molecules step-by-step from a low energy state to a high-energy state--far away from equilibrium.
While nature has had billions of years to perfect its complex molecular machinery, modern science is only beginning to scratch the surface of
"It's like cooking. We just change the ingredients a bit, and the kind of fiber we get is very different."#
"##The University of Georgia Research Foundation Inc. has filed a patent application on this new method.#####For more information, please click herecontacts:
And these long flat noodles grow together in a very specific way: In the oven used for the synthesis, temperatures stay just below the melting point of tin oxide.
Thus, the noodles find specific interconnection points by kinetics instead of thermodynamics. Each junction is forced into a well-defined angle following strict geometric principles,
The structural design of the tin oxide 3d network, meaning the grown-together noodles, was investigated in detail using transmission electron microscopy.
2015high-tech nanofibres could help nutrients in food hit the spot June 17th, 2015imaging Deben reports on how the University of Portsmouth use in situ XCT compressive testing to help answer how materials respond to complex loading conditions June 17th,
2015high-tech nanofibres could help nutrients in food hit the spot June 17th, 2015cellulose from wood can be printed in 3-D June 17th,
2015announcements High-tech nanofibres could help nutrients in food hit the spot June 17th, 2015dyesol Joins Solliance as an Industrial Partner June 17th,
and uses only a handful of ingredients, including store-bought molasses. The researchers, led by University of Illinois bioengineering professors Dipanjan Pan
and dipping it into a solution containing metal salts. These molecules then glom onto the self-assembled polymer,
Overtext Web Module V3.0 Alpha
Copyright Semantic-Knowledge, 1994-2011