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Companies Food

DKSH Management Ltd., Switzerland

DKSH is the leading Market Expansion Services Group with a focus on Asia. With 610 business locations in 35 countries – 590 of them in Asia – and over 23,000 specialized staff, it is one of the top 20 Swiss companies ranked by sales and employees. . DKSH’s Business Unit Performance Materials is more

Trans Ocean ein Produktbereich der JF Hillebrand Deutschland GmbH, Germany

The Trans Ocean Bulk Logistics division handles all products and services related to the transportation of bulk liquids in Flexitanks. Part of the Hillebrand Group since 2007, Trans Ocean efficiently manages all stages of the process, from the manufacture of the tanks, to the logistics involved with more

Products Food

Wide variety of Filter Papers for all Laboratory and Industrial Applications

The LifeScience Catalogue presents a large selection of filter papers, extraction thimbles, blotting papers & special filtration products more

Fully automated semiprep or/and prep system for laboratory-scale purification; also as GMP

flow rates from up to 5,000 mL/min ✓ binary, ternary and quaternary high- and low-pressure gradients ✓ Flow control by pressure or volume ✓ more

Liquid Chemicals Are Metered Conveniently, Cost-Effectively and Reliably

Maximum process reliability at minimum cost, high flexibility and easy installation with a wide range more

News Food

  • Consumer protection: Novel method for detecting hormonally active substances

    Scientists from the Universities of Dresden and Leipzig have presented a new method for detecting hormonally active substances in food, cosmetics and water in the journal “Biosensors & Bioelectronics”. Hormonally active substances can cause serious health problems, including breast and prostate canc more

  • Turn plastic waste into edible food

    Merck announced the winners of this year’s Future Insight Prize. The € 1 million prize in the category of “Food Generation” was awarded today during the Future Insight Days in Darmstadt, Germany, to Ting Lu, Professor of Bioengineering at the University of Illinois Urbana-Champaign, USA, and Stephen more

  • The egg in the X-ray beam

    Using DESY's X-ray light source PETRA III, a research team has analysed the structural changes in eggs during cooking. The study shows how the proteins in chicken egg whites unfold and crosslink during heating to form a solid structure. The innovative investigation method is interesting for the food more

All news on food

Videos Food

How to Fry a Thanksgiving Turkey (Without Burning Your House Down) instructions

Thanksgiving's just around the corner and some of you out there are probably thinking about taking your Turkey game to the next level. But before you whip out that deep fryer, you're going to want to watch this video. Today we're bringing you the do's and don'ts of turkey frying, all the better ... more

Why Does Food Make Your Mouth Water?

You’re sitting in your favorite restaurant when a waiter walks by with a hot plate of your favorite food, and your mouth starts to water. But why? What causes drooling in the first place, and why do we only sometimes salivate? 2015 ACS Chemistry Champions contest winner Hadi Fares explains the c ... more

How to Cookie with Science

Chocolate chip cookies are nearly universally adored. People like them in all sorts of textures, sizes and tastes. So how can you make your perfect cookie? Using science, of course. more

All videos on food

White papers Food

All white papers on food

Infographics Food

The Chemistry of Turmeric

If you’ve ever made a curry, you’ve likely used turmeric – you may even have some in your kitchen right now. It’s probably not the first thing that comes to mind when you think about doing chemistry, but there are actually some pretty neat chemistry tricks you can do with it! In this post, we take a more

The Versatility of Glycerol

Look on the ingredients label of many different cosmetic or personal care products, and glycerol (often also called glycerin or glycerine) is commonly present. It’s also found in a variety of food products, as well as in some pharmaceutical products, so what’s the reason for its inclusion? Glycerol more

Acids, Alkalis, and the pH Scale

The pH scale is something we’re all familiar with; most people will remember it from school chemistry lessons. It’s the scale used to rank how strong an acid (or alkali) a solution is. The colours associated with each number correspond to the colour that universal indicator turns in solutions of tha more

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Publications Food

All publications on food

q&more articles Food

  • Authentic food

    Authentic food is growing in popularity with consumers. In a heavily industrialized market, a regional, single-source and/or specially manufactured product is increasingly becoming a guarantor of greater value. In the premium segment in particular, economically motivated “food fraud” can reap huge profits. more

Authors Food

  • Erik Becker

    is a certified food chemist (degree in Bonn, practical year in Münster). Since 2002, he has been working at the Institut Kirchhoff GmbH with emphasis on the following points: Management of chemical analysis tests (2002 – 2007), Technical manager of the testing laboratory (2007 – 2009), Laboratory ma more

  • Prof. Dr. Andreas Schieber

    Andreas Schieber, born in 1966, studied food chemistry at the University of Stuttgart and received his doctorate in 1996 from the University of Hohenheim. After his second state examination at the Chemical and Veterinary Investigation Office in Stuttgart, he returned to the university in 1997 and qu more

Definition

Famine food

Famine food A famine food or poverty food is any inexpensive or readily-available foodstuff used to nourish people in times of extreme poverty or starvation , as during a war or famine . Quite often, the food is thereafter strongly associated ... more

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