Scientists enhance color and texture of cultured meat Cultured meat could reduce resources required in meat production, with a smaller environmental footprint relative to animal farming Date ...

Now, an MIT doctoral candidate has taken the Doom thing to a whole other level by getting it to run — sort of — on some E. coli cells.

Scientist works on taste, texture and color of lab-produced hamburger Date: July 13, 2015 Source: Institute of Food Technologists (IFT) Summary: A researcher is confident his recipe for his ...

About one in six cellphones tested in the U.K. had traces of E. coli bacteria from fecal matter, a new study released for Global Handwashing Day suggests. Researchers from the London School of ...

Partitioning Histopathological Images: An Integrated Framework for Supervised Color-Texture Segmentation and Cell Splitting Abstract: For quantitative analysis of histopathological images, such as the ...