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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

Wacker Chemie AG, Germany

WACKER is a globally operating chemical company headquartered in Munich, Germany. Its portfolio focuses on silicone chemistry, polymer chemistry, fine chemicals and biotech products, polysilicon, wafers and hyperpure silicon monocrystals. In line with these core areas of expertise, WACKER has specia 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

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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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Infographics Food Chemistry

Why Does Asparagus Make Urine Smell?

The latest food chemistry graphic looks at the chemistry of asparagus – specifically, why it causes the urine of some (but not all) people to smell. Over the past forty years several papers have been published on the subject, and several studies undertaken, to try and determine the chemical compound more

Toxicity & Aphrodisia

Valentine’s Day looming, it seemed an appropriate time to look into the chemistry of chocolate for the latest food chemistry graphic. In particular, here we focus on the two frequently referenced effects of consuming chocolate: its supposed aphrodisiac effect, and its harmful effects on dogs (and to 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

  • Transfer of aroma compounds into breast milk

    “We are what we eat.” In a way, this quote by the German philosopher Ludwig Feuerbach (1804–1872) also applies to what we feed our offspring: the aroma profile of breast milk reflects a mother's eating habits [1, 2] and can thus influence the preferences of her children ... more

  • Protective effects of secondary plant compounds in focus

    Vegetables are a key component of a healthy diet [1] because, in addition to vitamins, minerals and fiber, they contain various classes of secondary plant compounds. Vegetables of the cruciferous family (Brassicaceae) contain glucosinolates, which are responsible for the characteristic taste, pungency and smell of these vegetables ... more

  • A colorful variety of reactions

    The continuing trend towards sustainability, naturalness and healthy nutrition is making plant-based food ingredients with biofunctional and technofunctional properties increasingly important. Polyphenols, synthesized by plants as secondary metabolites, possess the molecular characteristics to fulfill many of these requirements. They can also react to form interesting products. more

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Authors Food Chemistry

  • Dr. Helene M. Loos

    Helene Loos studied food technology at the University of Hohenheim and completed her doctorate in food chemistry at the Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) in 2015. During her doctoral studies, she investigated the aroma composition of breast milk and the behavioral responses of more

  • Dr. Franziska S. Hanschen

    Franziska S. Hanschen, born in 1985, has been research group leader at the Leibniz Institute for Vegetable and Ornamental Crops (IGZ) in Großbeeren, Germany, since 2018. After her studies in food chemistry and her doctoral studies at the Technische Universität Berlin in 2012 she went to the IGZ to c 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

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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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