May 22, 2025 - 23:50
Scientists from Washington State University are pioneering a groundbreaking approach to extending the shelf life of hummus by utilizing microwave technology. This innovative method not only prolongs the freshness of the popular dip but also eliminates the necessity for chemical preservatives that are often used in food products.
The research, published in a recent food processing journal, highlights the effectiveness of microwave treatments in significantly reducing microbial growth, which is a primary factor in food spoilage. By applying controlled microwave energy, the scientists have found a way to maintain the quality and safety of hummus for a longer period, making it a more appealing option for consumers who are increasingly seeking natural food products.
This advancement could revolutionize the way hummus and similar perishable items are produced and stored, offering a healthier alternative while addressing concerns about food waste. As the demand for clean-label foods continues to rise, this microwave technology may set a new standard in the food industry, promoting both sustainability and consumer health.
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U.S. Energy Secretary Chris Wright Tours National Energy Technology LaboratoryMORGANTOWN — U.S. Secretary of Energy Chris Wright made a significant visit to the National Energy Technology Laboratory campus on Wednesday, continuing his comprehensive tour of all 17...
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Advancements in Magnetic-Superconducting Heterostructures Propel Quantum Technology ForwardMagnetic-superconducting hybrid systems are pivotal in the quest for topological superconductivity, a unique state that may enable the existence of Majorana modes. These modes are of significant...
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Revolutionary AI Tool Aims to Prevent Global ConflictsIn a groundbreaking development, a former Harvard professor has introduced North Star, an innovative AI technology aimed at predicting and preventing wars before they escalate. This cutting-edge...