Articles tagged with Food Chemistry
The American Chemical Society's national meeting will feature discussions on topics such as environmental health risks, antibiotic resistance, and the origin of elements in the solar system. More than 5,600 papers are scheduled for presentation to an expected 12,000 scientists.
Researchers have developed new polyester materials that can retain carbon dioxide longer, leading to improved packaging and shelf life for food and drinks. Additionally, these polyesters can be used in electronic components, such as computers and automobiles, due to their environmental friendliness and recyclability.
Fresh berries can significantly reduce LDL cholesterol buildup by exhibiting antioxidant activities comparable to those found in grapes and wines. Research is ongoing to determine the optimal berry consumption amount for antioxidant benefits.
A new study suggests that grape pomace can be a rich source of antioxidants, which may help prevent coronary heart disease. The researchers extracted compounds called phenolics from red grape pomace and found them to significantly retard the oxidation of human low-density lipoprotein (LDL) or bad cholesterol.
A new chemistry analysis reveals the optimal time for harvesting pungent peppers, with Piquin peppers requiring 40 days and De árbol and Habañero peppers needing 50 days. The hot flavor of chile peppers is caused by capsaicinoids, which degrade over time due to naturally-occurring compounds called peroxidases.
Researchers found naphthalene in termite nests, sparking speculation about its source. Termites may produce naphthalene through microbial action on food or soil, according to Dr. Henderson.
A Kansas State University researcher has invented a method for preparing a pre-formed emulsifier that reduces the calorie count of cakes by up to 50%. The emulsifier allows bakers to create low-calorie cake batter with high-quality cakes. By controlling ingredient proportions, bakers can achieve a desired structure and texture.