Food processing – Page 2
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PodcastPropanethial-S-oxide: how chopping onions makes you cry
Kat Arney’s investigation of the pungent chemical in onions is enough to bring tears to your eyes
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FeatureThe marvellous Maillard reaction
Andy Extance looks at the culinary reaction cascade that goes beyond Christmas and Thanksgiving dinner and has worrying links to health
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NewsA taste of why successful salt substitutes remain so elusive
Salty taste’s unique chemistry has stymied the search for an effective salt alternative, and a more realistic goal might be a salty taste enhancer
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PodcastBenzaldehyde
Brian Clegg on the almond flavour compound that gives your taste buds a treat and may help rescue survivors from a disaster
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ResearchZeolite filters out carcinogens to make tastier smoked foods
Technology can remove up to 93% of polyaromatic hydrocarbons produced by the smoking process
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CareersStemming food waste in Greece
Charis Galanakis is using green chemistry to reuse byproducts in the food industry
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NewsUS auditors still have a beef with Brazilian meat
Months after Brazil’s meat scandal was uncovered, US food safety agency finds that problems persist with inspection and regulatory enforcement
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ResearchLemony chicken and a series of fortunate flavours
Citrus-flavoured sulfur compound found in fried chicken could replace unstable natural lemon aroma
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PodcastCaesium chloride
A compound found in mineral water that is also used in medical treatments and solar cells
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ResearchTraffic light label indicates food freshness
Ammonia gas diffusion basis for inexpensive colour-changing food freshness label
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ResearchPCR probes purity of pork products
Double gene targeting technique distinguishes between closely-related species in meat products
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OpinionWholesome additions
Ali Bouzari explains how whole ingredients are helping to defuse the unjustified public distrust of additives
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PodcastBrominated vegetable oil
Too much cola can mess with your brain. The effects of excess brominated vegetable oil explained
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ResearchMilk could aid fight against malnutrition
New animal model shows milk proteins can repair intestinal damage
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OpinionThank you for smoking
Smoking foods may have its roots in preservation, but its chemistry can produce a range of delicious tastes, says Ali Bouzari
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