ARS News Service
USDA Agricultural Research Service
April 4, 2014
Pasteurizing in-shell eggs:
Classic Caesar salad, old-fashioned eggnog, some homemade ice cream, and other foods may contain raw eggs. Now, USDA-led research has produced a faster way to pasteurize raw, in-shell eggs without ruining their taste, texture, color or other important qualities. (3/31) http://www.ars.usda.gov/is/pr/2014/140331.htm
Nut-butter-like product made from rice bran oil:
Some of today's popular baked goods might tomorrow contain a butter-like extract, derived from rice bran oil, as a partial replacement for margarine, butter or shortening. USDA researchers have developed a process for making the extract, which somewhat resembles a nut butter. (4/3) http://www.ars.usda.gov/is/pr/2014/140403.htm
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