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17 Current news about the topic food chemistry

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More than just a good flavor

Flavoring substances stimulate immune defenses

19-Jun-2018

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 ...

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Eurofins expands food and feed testing business in the US

25-Jan-2018

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 ...

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Cows don´t cook

Food scientists develop new approach to define species-appropriate feeding of dairy cattle

21-Mar-2017

“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 ...

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Artificial intelligence to predict odours

14-Dec-2016

Chemists of Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) are developing an artificial intelligence application which can predict which molecule structures will produce or suppress specific odours. The Volkswagen Foundation has granted the project 96,100 euros of funding for the next 18 ...

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An eco-friendly approach to reducing toxic arsenic in rice

10-Jun-2016

A team of researchers at the University of Delaware has found that incorporating rice husk to soil can decrease toxic inorganic arsenic levels in rice grain by 25 to 50 percent without negatively affecting yield. This research could have important implications for developing countries whose ...

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Finally, a way to authenticate premium chocolate

17-Jan-2014

For some people, nothing can top a morsel of luxuriously rich, premium chocolate. But until now, other than depending on their taste buds, chocolate connoisseurs had no way of knowing whether they were getting what they paid for. In ACS’ Journal of Agricultural and Food Chemistry, scientists are ...

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Baking blueberries changes their polyphenol content

01-Nov-2013

Blueberries are called a "superfood" for their high polyphenol content, but when served as warm, gooey pie filling or when lending bursts of sweet flavor to a muffin, their "super" health benefits change. Scientists studied how cooking and baking affect the increasingly popular fruit's ...

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Sticky stuff: Jacobs researchers reveal the sweet secret of caramel

16-Apr-2012

Slowly heating sugar until it transforms into tasty caramel is one of the culinary world’s basic delights and one of the first exposures of children to chemistry. Teasing apart the chemical composition of caramel has, however, been a sticky problem for food chemists, due to the enormous ...

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What's really in that luscious chocolate aroma?

31-Aug-2011

The mouth-watering aroma of roasted cocoa beans — key ingredient for chocolate — emerges from substances that individually smell like potato chips, cooked meat, peaches, raw beef fat, cooked cabbage, human sweat, earth, cucumber, honey and an improbable palate of other distinctly un-cocoa-like ...

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New method for making human-based gelatin

15-Jul-2011

Scientists are reporting development of a new approach for producing large quantities of human-derived gelatin that could become a substitute for some of the 300,000 tons of animal-based gelatin produced annually for gelatin-type desserts, marshmallows, candy and innumerable other products. Their ...

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