Articles tagged with Food Chemistry
Researchers have identified a compound in Korean mistletoe that can help treat nonalcoholic fatty liver disease. Viscothionin, the key ingredient, has been shown to reduce body and liver weights in obese mice, suggesting its potential as a therapeutic agent.
Researchers at University of Strathclyde and City University of New York have developed a screening method to accurately predict how peptides can combine to form stable gels. This breakthrough simplifies the discovery of functional gels for various applications, including food, cosmetics, and biomedicine.
A new study by Wilhelmina Kalt and colleagues found that a blueberry-supplemented diet did not improve sight in the dark, but helped subjects recover normal vision after exposure to bright light. The enhancement was small and unlikely to be noticeable to most healthy individuals.
Hassanien's research focuses on non-traditional seeds, fruits, and spices from Egyptian, Indian, and Arabic origins. He has discovered bioactive compounds with potential health benefits and is exploring their commercial exploitation.
A long-term study shows that KoACT, a unique patented calcium collagen product, reduces bone loss and builds new bone in post-menopausal women. The study found significant improvements in bone health compared to calcium and vitamin D supplementation.
A recent study by Mohamed Bouaziz and colleagues found that olive oil maintains its quality and nutrition better than seed oils when deep-fried or pan-fried. The researchers tested four different refined oils and found that olive oil was the most stable, while sunflower oil degraded the fastest.
Granny Smith apples contain high amounts of non-digestible compounds that promote the growth of friendly bacteria in the colon. This can help stabilize metabolic processes and reduce inflammation associated with obesity.
A new technique for detecting meat adulteration has been reported by scientists from Germany, offering a vast improvement over current methods. The approach uses protein analysis to reliably detect as little as 0.24% horse or pork in processed beef samples.
Researchers from the Bavarian Health and Food Safety Authority and Wuerzburg University devised a new way to authenticate organic produce. Their report uses nuclear magnetic resonance spectroscopy to differentiate between conventional and organic tomatoes.
Scientists have developed a rapid, at-home test to detect low levels of caffeine in most beverages and breast milk. The enzyme-based test can pick up on caffeine concentrations as low as 1-5 parts per million, helping to prevent serious health problems.
Research found that lower dopamine transporter binding correlates with stronger visual attention bias for food cues, detecting food pictures more quickly among neutral images. Higher dopamine activity was linked to increased food intake over a period of 7 days.
Researchers identify 230 key odorants responsible for encoding the typical smell of individual foodstuffs, with each foodstuff having its own unique odor code. The mapping of odor codes opens up new possibilities for biotechnology applications in crop breeding and industrial-scale production of high-quality food odorants.
Researchers tested the effects of commercial drinks containing nanoparticles on human intestinal cells, finding that they can interfere with digestion and potentially lead to poor digestion or diarrhea. The study suggests that nanomaterials from these products may be making their way into surface water, where they could harm aquatic life.
A study published in ACS' Journal of Agricultural and Food Chemistry found that white bread promotes the growth of Lactobacillus, a group of beneficial gut bacteria. The researchers also discovered that considering the whole diet, not just individual ingredients, is critical for maintaining a good balance of gut microbes.
Scientists developed an edible film containing clove and oregano essential oils to preserve bread freshness. The films outperformed a commercial antimicrobial agent in maintaining bread's quality over 10 days.
Researchers developed a modified flour powder that triggers beneficial desensitization reactions without causing allergic responses in laboratory tests. The technique could be adapted for other food allergies, offering new hope for people suffering from life-threatening peanut and other food allergies.
A team of McMaster researchers has developed a simple pill that can test water safety using a dissolving breath strip technology. The new method reduces the need for expensive lab equipment and shipping water to the lab, making it potentially life-saving for people in remote areas.
Researchers found that adding oligomeric procyanidins (PCs) from dark chocolate can reduce weight gain and improve glucose tolerance in mice. The study suggests that these compounds could be key to preventing type-2 diabetes and obesity.
Researchers developed a mathematical model that predicts the shelf life of sparkling wines based on storage temperature, which can help wineries and consumers determine when bubbly has gone bad. The study also found that refrigerating sparkling wines almost completely prevents browning.
A new study reveals that hempseed oil contains a variety of substances promoting good health, including sterols, aliphatic alcohols, and linolenic acids. The oil's omega-3 fatty acid content may help prevent coronary heart disease.
Researchers aim to re-shape nanoemulsion-based delivery systems to increase absorption of nutraceuticals like flavonoids and carotenoids in the gastrointestinal tract. The goal is to improve bioavailability, potentially offering health benefits such as anti-inflammatory or anti-cancer effects.
Researchers at ACS report a new authentication method for cacao beans, enabling verification of varietal purity and origin. This innovation has significant implications for the global chocolate industry, including conserving biodiversity and preventing adulteration.
Scientists have developed a tearless onion that shows promise in reducing platelet clumping and inflammation, potentially leading to improved heart health. Preliminary tests also suggest it may aid in weight control.
Researchers found mixed effects on blueberry polyphenols after baking, cooking, and proofing. While anthocyanin levels decreased and phenolic acids increased, the use of yeast during baking might help retain these beneficial compounds.
Researchers have found that spraying broccoli with a plant hormone called methyl jasmonate boosts the levels of an enzyme that helps rid the body of carcinogens. Sulforaphane, a byproduct of glucosinolate breakdown, is a major contributor to this effect.
Researchers discovered that prairie fruits are rich in nutrients, including ascorbic acid, anthocyanin pigments and dietary fibre. These findings support the commercial development of buffaloberry, chokecherry and sea buckthorn berries for global populations.
The magazine has remained committed to providing reliable news and analysis on the chemical enterprise. CEN's evolution reflects changing reader preferences for obtaining news and information about chemistry.
Researchers have identified unique chemical markers that can distinguish authentic Kopi Luwak from adulterated or fake versions. The development marks the first scientific method to authenticate the world's most expensive coffee.
A new study found that watermelon juice enriched in L-citrulline relieves post-exercise muscle soreness. The natural juice also showed potential benefits, although L-citrulline was more bioavailable.
A new Dartmouth study finds that many people fear low amounts of chemicals in their food, despite being inherently harmless and often beneficial. The study argues that regulators should focus on pathogens and bacteria rather than pesticides and synthetic chemicals.
Researchers have found significant amounts of coumarin in US cinnamon products, particularly cassia cinnamon. Coumarin has been linked to liver damage in sensitive individuals, highlighting concerns over food safety.
Researchers have found that Yak-a-mein soup, a traditional Korean dish, contains ingredients like cysteine and salts that can help alleviate hangover symptoms. The soup's nutrients can also aid in replenishing lost sodium, potassium, and other essential minerals.
Harold McGee's presentation explores the partnership between cooks and chemists in modernist cooking, producing innovative flavors and textures. The symposium also highlights Shirley O. Corriher's work in communicating chemistry to the public through her books and dynamic presentations.
Researchers discovered that cells beyond the nose have receptors for sensing odors, raising questions about whether organs 'smell' food. The study's findings could revolutionize our understanding of how we experience flavors and aromas.
At the ACS meeting, scientists will discuss new discoveries related to energy and food, including sustainable sources of renewable oil. The event is expected to generate at least $16 million for the local economy.
A researcher debunks the myth that temperature alone determines perfect eggs, highlighting the importance of cooking time. He also discusses how scientific misconceptions in cooking can be clarified through research, promoting a better understanding of chemistry and its applications.
A new biochemical study confirms sorghum lacks toxic gluten proteins, making it a viable option for those with celiac disease. Sorghum's high nutritional value and traditional use as food in Africa and India also support its potential benefits.
The carob tree's antibacterial properties have been discovered to combat Listeria monocytogenes, a serious form of food poisoning. Extracts from the tree's leaves have shown promise in inhibiting bacterial growth, offering a potential natural solution to combat antibiotic-resistant superbugs.
A new process produces super-nutritious puffed rice with three times more protein and eight times more dietary fiber than commercial products. The rice also contains essential nutrients like calcium, iron, and zinc, making it ideal for school lunch programs and other applications.
A new study found that bag-in-box wines are more prone to developing unpleasant flavors and aromas when stored at warm temperatures. Storing these wines at cooler temperatures can help preserve their taste and aroma.
Researchers uncovered 41 highly odor-active compounds in durian, including previously unknown substances associated with fruity and oniony smells. The study identified four new chemical compounds that had never been found before in food, contributing to the fruit's distinctive smell.
Researchers identified a key gene in yeast responsible for creating beer's foamy head, which contributes to aroma and eye appeal. This discovery opens doors to new possibilities for brewing industry improvement.
A new method developed by scientists can detect adulteration in premium dairy products like buffalo mozzarella. The test successfully identified fake products containing cow, goat, and sheep milks, revealing the industry's widespread problem of counterfeiting.
Scientists have discovered that carob tree leaves possess antibacterial properties effective against Listeria monocytogenes, a bacterium responsible for serious food poisoning outbreaks. The study suggests carob extracts could be used to preserve food and control disease-causing microbes.
The Maillard reaction, discovered by Louis-Camille Maillard in 1912, is a fundamental reaction in culinary chemistry that produces delicious flavors and colors. The reaction also has a dark side, producing potential carcinogens in certain foods.
A new study published in ACS' Journal of Agricultural and Food Chemistry has identified potential methods to minimize acrylamide formation in french fries. Researchers used computer models to link changes in natural potato components with acrylamide formation, providing a rigorous approach to product development.
A recent study published in the Journal of Agricultural and Food Chemistry found that many popular 'microgreens' have more vitamins and healthful nutrients than their fully grown counterparts. The research analyzed 25 varieties of microgreens, revealing wide variations in nutrient levels among the plants tested.
The American Chemical Society shares expert insights on how certain foods, like chili peppers and ice cream, can actually make you feel hotter. Researchers will discuss counter-intuitive ways to cool down with food during a special briefing.
Renowned author and speaker Shirley O. Corriher has been selected as recipient of the 2013 James T. Grady-James H. Stack Award for Interpreting Chemistry for the Public, recognizing her work in bringing home the power and pleasure of chemistry through popular books and dynamic presentations.
Researchers from the University of Almería have developed a system to analyse substances quickly and precisely, detecting five veterinary drugs in milk powder and ten in meat products. The 'multi-residue' method allows several drugs to be detected at a time, using chromatographic techniques and mass spectrometry.
A new study reveals that black pepper's piperine interferes with genes controlling fat cell formation, potentially leading to a metabolic chain reaction. This finding may lead to wider use of piperine or black-pepper extracts in fighting obesity and related diseases.
A new sensor developed at MIT can accurately measure the ripeness of fruits by detecting tiny amounts of ethylene gas. The sensor has the potential to help grocers and food distributors reduce waste and spoilage, with estimates suggesting a 30% reduction in losses.
Researchers analyzed fatty acid composition and DNA analysis to identify the source of US-grown pine nuts. Most samples found to be mixtures of different species, but combining these methods didn't definitively link to 'pine mouth',
A new article from the American Chemical Society suggests that berry fruits contain high levels of antioxidants, which can protect cells from damage. The study also found that eating berries changes the way neurons communicate, potentially preventing inflammation in the brain and improving motor control and cognition.
A team of scientists has created a new method to determine whether caffeine in beverages is naturally occurring or synthetic. Using stable-isotope analysis, the technique identifies differences in carbon isotopes found in plant-based and lab-made caffeine. This breakthrough enables faster categorization of caffeine sources.
Researchers have discovered toxic aldehydes in food oils, including sunflower oil, which can be harmful when heated. The study found that these compounds are present even after cooking, posing a risk to human health.
Researchers identified that sausages made with olive oil-in-water emulsion stabilized with casein are slightly tougher due to weak lipid-protein interactions. Adding microbial transglutaminase to the emulsion system can lead to physical entrapment of the oil within the meat matrix, making the sausage even tougher.
Higher quality livers come from ducks with active fat-storing cells, while lower quality livers have cells struggling with high fat levels. Analyzing liver proteins revealed a key factor in determining foie gras quality.
A new magnetic tongue technology uses nuclear magnetic resonance spectroscopy to analyze food components and estimate tastes, showing promise for improving flavor detection in processed foods. The method has potential as a rapid, sensitive, and relatively inexpensive approach for food processing companies.
A new genre of pasta made with barley is being developed, offering a potential solution for consumers seeking healthier alternatives. The barley spaghetti contains more fiber and antioxidant activity than traditional semolina-based spaghettis, making it a promising option for those looking to reduce their risk of heart disease.