Articles tagged with Food Chemistry
A recent study by Pia Knuthsen and colleagues found no significant differences in polyphenol content between organically and conventionally grown onions, carrots, and potatoes. The researchers analyzed antioxidants from the three vegetables using conventional and organic methods.
A new study suggests that black rice bran extract can reduce skin inflammation by 32% compared to control animals. Feeding mice a diet with black rice bran also showed a significant reduction in swelling associated with allergic contact dermatitis.
A new maglev sensor has been developed to analyze food, water, and beverages for density and chemical composition. The device can quickly estimate salt content in water samples and fat content in milk, cheese, and peanut butter with high accuracy.
A new study found that free-range eggs in Taiwan contain at least five times higher levels of certain pollutants than regular eggs. The findings raise concern about the safety of eating free-range chicken eggs due to potential exposure to environmental pollutants like PCDDs and PCDFs.
The US military has developed a set of ultra-strength cleaners that can effectively neutralize toxic chemicals, including nerve gas and mustard gas. The new decontamination agents are non-toxic and based on ingredients found in foods, cosmetics, and other consumer products.
Research suggests that whole grain barley products and rye foods can facilitate glycaemic regulation through gut fermentation, leading to improved insulin sensitivity and reduced blood glucose levels. Additionally, these products may promote feelings of satiety and lower voluntary energy intake.
A study by Liying Zhang and colleagues found that eggs from chickens on highly contaminated melamine feed contained levels of the contaminant below US FDA limits. The researchers suggested that exposure levels below 100 ppm in feed would not pose potential hazards for food safety.
The emerging science of molecular gastronomy focuses on chemistry and physics techniques in food preparation, transforming the restaurant experience. Key findings include the application of chemical techniques to create novel textures and flavor combinations.
The university's course, 'Kitchen Chemistry Sessions,' uses molecular gastronomy techniques to teach students about chemical and biochemical concepts in food. Students learn to apply these concepts to prepare meals, demonstrating their understanding of chemical processes and scientific principles.
Fresh spinach leaves stored under continuous light exposure show significantly higher levels of vitamins C, K, E, and folate, as well as healthful carotenoids lutein and zeaxanthin. Continuous light exposure after nine days increases folate levels by up to 100% and vitamin K levels by 50-100%
Scientists have discovered that certain food aromas can contribute to feelings of fullness, potentially helping to combat obesity. By analyzing the effects of aroma release during chewing, researchers found that these scents can signal areas of the brain responsible for satiety, leading to reduced food intake.
Researchers at the University of Illinois have discovered that soy peptide lunasin may help fight leukemia by activating a protein called caspase-3. Lunasin also showed anti-inflammatory properties by blocking the activation of NF-kappa-B and reducing interleukin-1 and interleukin-6 levels.
Researchers have identified and characterized new antioxidant compounds in foods like olive oil, honey, and walnuts. These phenolic compounds have high antioxidant power and influence the organoleptic properties of food, potentially preventing diseases such as diabetes, obesity, and cardiovascular disease.
Curcumin, found in turmeric, shows promise in treating colon cancer, psoriasis, and Alzheimer's. The nano-size capsule boosts curcumin absorption, increasing antioxidant levels in the blood.
Researchers found that iron naturally occurring in red wine causes the unpleasant fishy aftertaste when paired with fish. Low-iron red wines might be a suitable match for seafood, contrary to the traditional rule of thumb.
Researchers discovered that high-fructose corn syrup can form a potentially harmful substance called hydroxymethylfurfural (HMF) when heated. HMF levels increase steadily with rising temperatures, posing a threat to honey bee health and human consumption of HFCS products.
Scientists in China have discovered that a natural plant hormone can help plants eliminate residues of certain pesticides, including chloropyrifos. The substance significantly reduces toxicity and residues in the plants, making it a promising, environmentally friendly solution.
Researchers found that applying a natural plant hormone can help eliminate pesticide residues from crops, reducing environmental exposure to pesticides. The study suggests using brassinosteroids as an environmentally friendly alternative to minimize pesticide risks.
A study found that kudzu root extracts improved lab rats with metabolic syndrome by lowering cholesterol, blood pressure, and insulin levels. Kudzu has been used in traditional Chinese medicine as a health food, containing isoflavones with potential health benefits.
A new study by Dipak K. Das and colleagues reveals that freshly crushed garlic generates hydrogen sulfide, a chemical signaling substance that relaxes blood vessels and promotes heart health. Processed and cooked garlic loses this ability, resulting in reduced effectiveness.
The use of weed killers in farmers' fields significantly increases the amount of key nutrients termed carotenoids in sweet corn kernels. Herbicide applications boosted levels by up to 15 percent, particularly lutein and zeaxanthin, linked to reduced risk of age-related macular degeneration and other diseases.
Researchers have discovered that people naturally produce salicylic acid (SA) in their bodies, which is also found in fruits and vegetables. This finding suggests SA may play a role as an animal bioregulator in fighting inflammation and disease.
A University of Illinois study found that honey, rich in antioxidants, protects the quality of salad dressings for up to nine months while naturally sweetening them. The study substituted honey for chemical additives and high-fructose corn syrup, resulting in a healthier alternative.
A study led by Texas AgriLife Research scientists has shown that the Brazilian acai berry's antioxidants are absorbed by the human body when consumed as juice or pulp. The finding is significant as it provides evidence for the berry's purported health benefits, which have been heavily marketed in the US.
The American Chemical Society meeting focuses on the health benefits of phytochemicals in fruits and vegetables, with studies showing a significant reduction in cancer and cardiovascular disease risk. Recent research indicates that adding one serving of fruits and vegetables to diet can reduce cardiovascular diseases by up to 7 percent.
Harold McGee has been awarded the Grady-Stack Award for Interpreting Chemistry for the Public for his work in explaining complex scientific concepts to a general audience. His writing has appeared in numerous publications and has received several professional honors, including food writer of the year and pioneer in culinology.
The study proposes new methods to detect pesticide residue (carbamates) and antibiotic residue (sulfonamides) in water, plant foods and animal-derived foods. The developed methods are innovative, sensitive, and environmentally friendly alternatives to existing detection techniques.
A symposium exploring acrylamide's health effects and ways to reduce its content in food will be held. Experts from around the world will provide new insights into the compound and its biological effects.
Twenty-two researchers honored for developing new antipsychotic medication, cost-effective polyester production process, iron-overload treatment, corn-based products, and innovative packaging solutions. The ACS awards recognize industrial chemists whose work has led to significant improvements in human welfare and progress.
A baby formula supplemented with leptin, a hunger hormone, has been found to promote permanent weight loss and prevent diabetes in rats. The researchers believe that early introduction of leptin can 'hard-wire' the body's energy balance, leading to more efficient energy expenditure.
Researchers found that longer baking times and higher temperatures can increase antioxidant levels in whole wheat pizza dough by up to 82%. Longer fermentation times also boosted antioxidant levels, with some increases reaching 100%.
A new edible coating composed of apple puree and oregano oil has shown promise in killing deadly E. coli bacteria while providing flavor enhancement to food. The coating's effectiveness was demonstrated through laboratory studies, which found it to be more concentrated and longer-lasting than conventional produce washes.
Researchers analyze 31 pure agave tequilas and 25 mixed-tequila samples using ion and gas chromatography, identifying distinct chemical profiles. A new screening test using Fourier Transform Infrared Spectroscopy may be used to identify fake tequilas.
A study found that consumer preferences for certain characteristics, considered defects by experts, impacted cheese ratings. This highlights the importance of considering consumer responses when establishing quality standards.
Sesame seed and wheat germ topped the list as effective in lowering cholesterol levels, while Brazil nuts and walnuts ranked lowest in phytosterols. A well-balanced diet and regular exercise are crucial for maintaining good health, the researchers stress.
Researchers highlight the importance of antioxidants in fighting off winter ailments. Apples contain more disease-fighting compounds than other varieties, while hot cocoa, chamomile tea, and cranberries may also have health benefits.
Researchers found that sunflower seeds release a compound that may lower blood pressure, while moderate beer drinking reduces heart attack risk. Sauerkraut contains anti-cancer compounds, and onions help prevent bone loss. Meanwhile, regular hot dogs taste better than low-fat ones due to slower-releasing aroma compounds.
Researchers analyzed eight apple varieties and found Red Delicious and Northern Spy apples to have the highest antioxidant levels. Polyphenols in the skin and flesh of these apples were responsible for the highest antioxidant activity, with epicatechin and procyanidin B2 being key contributors.
Research reveals unique flavors and textures in Hispanic-style cheeses, while scientists also identify ways to make beans healthier and analyze the chemistry of margaritas. The study could lead to improved quality and marketability of these foods as they gain popularity in mainstream cuisine.
McGill researchers identified a link between heat-induced breakdown of amino acids and sugars in food, producing the potential carcinogen furan. Traces of furan have been found in processed and cooked products, particularly canned and bottled foods, but quantities are below considered dangerous thresholds.
New studies examine acrylamide levels in foods such as potato chips, breads and cereals. Researchers have found that cooking conditions influence acrylamide levels, with some foods showing low levels despite popular assumption.
Recent research findings highlight the health benefits of traditional Thanksgiving dishes such as cranberries, which can aid recovery from stroke, and may protect brain cells. Antioxidant-rich foods like hot cocoa tops both red wine and tea in cancer-fighting compounds.
Consuming foods containing trans fatty acids raises LDL cholesterol and the risk of coronary heart disease. Manufacturers can create these unhealthy fats by hydrogenating unsaturated oils, making them artery-cloggers.
Pediatric food allergies affect 6-8% of infants/children, primarily milk. Diagnosis involves a complete work-up, including history, physical, laboratory evaluation, and biopsy. Treatment includes elimination diets, oral challenge testing, and treatment for severe reactions.
Vandenberg discovered isotactic polypropylene, a strong and resistant form of polypropylene used in dishwasher-safe containers and water-resistant outdoor carpets. He has since developed new biomedical polymers with potential applications in implants and medical devices.
Cornell University professor Bruce Ganem proposes an alternative chemical pathway for acrylamide formation in fried or baked foods. He suggests that enzymatic decarboxylation of asparagine is the key step in this process, leading to the loss of carbon dioxide and the formation of acrylamide.
The DuPont team developed the BAX system, which detects harmful bacteria like E. coli and Salmonella in just five hours, reducing reporting time by one to two days.
Researchers at Stockholm University found high levels of acrylamide in fried, oven-baked, and deep-fried potato products. Cooking at higher temperatures increases acrylamide formation, while boiling is considered the safest method.
A new compound has been developed that offers intense cooling properties without the taste or smell of mint. The compound is 35 times more powerful than mint and lasts twice as long, making it ideal for a range of consumer products.
DuPont has donated $100,000 to the ACS Scholars Program, supporting 10 minority students pursuing college-level study in chemistry and chemical engineering. The program aims to develop minority scientists and engineers to address demographic predictions of a workforce shortage.
Researchers found that store-bought tofu, soy cheese, and soy drinks contain significant levels of oxalate, which can bind with calcium in the kidneys to form kidney stones. The American Dietetic Association recommends limiting oxalate intake to 10 milligrams per serving for patients with a history of kidney stones.
Researchers found that wasabi's isothiocyanates can inhibit the growth of Streptococcus mutans bacteria, which cause dental caries. This effect comes from wasabi's ability to interfere with sucrose-dependent cell adherence. Wasabi has been implicated in various health benefits due to its antimicrobial properties.
Chlordane, a persistent organic pollutant, accumulates in the human body and can cause digestive and nervous system disorders; washing food before eating can reduce exposure risk
Historian Alan J. Rocke presents a symposium on the history of futurism in chemistry, exploring divergent visions of science in the year 2000. The event highlights the accuracy of 19th-century predictions about the 20th century and showcases the evolution of chemistry.
The American Chemical Society's 219th national meeting in San Francisco will explore cutting-edge chemistry research, including new prospects for anticancer agents and the environmental impact of MTBE. The conference also addresses food safety and nutrition, as well as substances of abuse.
The American Chemical Society's March 26-30 meeting in San Francisco will feature presentations on emerging trends in chemistry, including anticancer therapies, endocrine disruptors, and new drug delivery techniques. More than 6,000 papers are expected to be presented to the 14,000 attendees.
At the American Chemical Society's national meeting, Chef John Folse and Shirley Corriher will demonstrate how chemistry can improve cooking techniques, flavors, and presentation. They will share their expertise on the chemistry of food, including topics such as Maillard reactions and emulsification.
A special symposium at the American Chemical Society meeting explores how food chemistry enhances the eating experience, delivers essential nutrients, and helps lower chronic disease risk. Chemists, food producers, and a chef will share their perspectives on biotechnology's role in tailoring foods to satisfy palates and prevent diseases.
The American Chemical Society has recognized Lawrence Carosino and team for their oil barrier technology, producing reduced-fat French fries. Carlyle Caldwell pioneered research on modified food starches, expanding preserved and frozen foods.
Researchers investigate ways to prevent brain cell death, explore the role of vitamin C in stress reduction, and develop new fibers with antimicrobial properties. The study also sheds light on children's exposure to environmental contaminants and potential indicators for future health problems.