Chlordane found in foods decades after pesticide use
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
Food Chemistry
Articles tagged with Food Chemistry
Chemistry predictions in hindsight
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.
Chemistry of anticancer agents, MTBE, biotech food top agenda of American Chemical Society's national meeting
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.
Futurist research highlights chemists' national meeting March 26-30 in San Francisco
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.
Food, Glorious Food! Local chef and a renowned food expert fill your plate with the chemistry of food
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.
Chemists and chef report on new food production technologies
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.
American Chemical Society honors 1999 Heroes of Chemistry
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.
Chemistry of alcoholism, vitamin C and stress addiction antibodies, futurefoods, preventing brain cell death, children's environmental health risks
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.
Chemists hold national meeting August 22-26
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.
New Polyester Products Perform Better And Are Easy To Recycle
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.
Eating Berries Can Help Lower LDL Cholesterol
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.
After The Wine Is Made, The Rest Of The Grape May Be Good For You
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.
When To Pick A Peck Of Pungent Peppers? When The Peck's At Its Peak
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.
Do Termites Use
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.
K-State Food Chemist Invents Poundless Pound Cakes
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.