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Food Chemistry

Companies Food Chemistry

IPC Process-Center GmbH & Co. KG, Germany

IPC Process-Center is your partner for contract manufacturing of innovative granules and pellets. Our experienced staff produce your products on time and in reliable, consistent quality. Your satisfaction is our core mission. We offer flexible production planning and will always consider new ways of more

IHC - I.H. Chempharm GmbH, Germany

Based on more than 18 years experience with Far East IHC was founded in 1992 to serve the needs of different Industrial Branches. Our office in China and the Phillippines is keeping strongest contact to local manufacturers. We are certified DIN ISO 9001:2008 GMP+B3 more

BECIT GmbH, Germany

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News Food Chemistry

  • More than just a good flavor

    Not only do citric acid and spicy 6-gingerol from ginger add special flavors to food and beverages; both substances also stimulate the molecular defenses in human saliva. That is the result of a human clinical trial by a team from the Technical University of Munich (TUM) and the Leibniz-Institute fo more

  • Eurofins expands food and feed testing business in the US

    Eurofins Scientific (EUFI.PA), the global leader in food testing services, announces the successful acquisition of Craft Technologies, Inc. (“Craft Technologies”), a leading contract laboratory providing analysis of nutrients, vitamins, carotenoids, bioflavonoids and phytochemicals. Craft Technologi more

  • Cows don´t cook

    “Organic” food might not always mean what you think it means. A team of TU Dresden food scientists headed by Prof. Dr. Thomas Henle were now successful in developing a new method to distinguish organic from conventionally produced milk. Conventionally fed cows usually get concentrated feed that has more

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Videos Food Chemistry

How to make tomatoes taste awesome again

Supermarket tomatoes account for nearly 10% of produce sales in the U.S., but they taste terrible. What can be done to make them great again? A huge thanks to the tomato researchers Harry Klee and Jim Giovannoni who helped us with this episode’s science. more

Are We Running Out of Vanilla?

Vanilla is so common, some people use it as a diss. But watch out. This beloved bean may become a rarity. more

Gum + Chocolate = ?????

Have you ever needed to get rid of some chewing gum quickly but spitting it out would cause a scene? Not sure you wanna swallow the whole wad? Chemistry’s got your back. Find out why chocolate makes gum... DISAPPEAR! more

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Infographics Food Chemistry

The Polymorphs of Chocolate

With Easter upcoming, here’s another graphic on chocolate to go with the previous food chemistry graphic which looked at some of the chemicals it contains. This one examines the different structures of chocolate, why the tempering process is important to produce the highest quality chocolate – and w more

The Chemistry of Dark, Milk & White Chocolate

This month’s C&EN graphic takes a brief look at dark, milk, and white chocolate, and the chemical differences between them. You can view the full graphic over on the C&EN site. There’s also more on chocolate chemistry in this older post from the site archives, and more on chocolate polymorphs and ch more

The Maillard Reaction

There’s one chemical reaction that, whether you have an interest in chemistry or not, we all carry out on a regular, maybe even daily, basis. That reaction? The Maillard Reaction. This is a process that takes place whenever you cook a range of foods – it’s responsible for the flavours in cooked meat more

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Publications Food Chemistry

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q&more articles Food Chemistry

  • Highly-prized components

    The isolation of bioactive plant ingredients, essential oils or dyes and flavourings of plant origin requires costly and sophisticated procedures. Several applications do not actually require isolation of the individual components, however – their concentration is sufficient. Moreover, for ingredients that add flavour or perfume, it’s also beneficial if the profile of the constituents involved remains as little changed as possible. This also applies to health-promoting qualities and other effects. more

Authors Food Chemistry

  • Prof. Dr. Gertrud Morlock

    Gertrud Morlock, born in 1966, studied Nutritional Science and graduated with a PhD in chemistry under supervision of Prof. Dr. Helmut Jork and Prof. Dr. Heinz Engelhardt at University of Saarland. Subsequently, she worked for global industry leaders for several years, but in 2004 returned to academ more

  • Prof. Dr. Markus Fischer

    Markus Fischer studied food chemistry at Munich Technical University (TUM), ­receiving his doctoral degree in 1997 in ­molecular biology/protein chemistry. In 2003, he completed his habilitation in the departments of food chemistry and biochemistry. Director of the Institute for Food Chemistry at th more

  • Prof. Dr. Harshadrai M. Rawel

    Harshadrai Manilal Rawel, born in 1959, studied food technology at Humboldt-Universität Berlin, where he received his doctorate in 1991. Since 1995 he has been a research assistant at the Institute of Nutritional Science at the University of Potsdam, Bergholz-Rehbrücke. There he qualified as a profe more

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Related topics
Definition

Food chemistry

Food chemistry Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat , poultry , lettuce , beer , and milk as examples. ... more

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