Articles tagged with Food Chemistry
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.
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.