All Food articles – Page 12
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ResearchBacterial behaviour a slippery slope to sewer fatbergs
Microorganisms in grease traps could magnify fat, oil and grease deposits in sewers
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Research
Chemists identify taste ‘blueprint’ for Parmesan cheese
The compounds that make the Italian cheese unique have been pinpointed by food scientists
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Research
California Bay area sees 39% drop in PBDEs in breast milk
Decade old Californian ban on flame retardants delivering results
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Opinion
Sticky situations
Ali Bouzari reveals how mastering the science of stickiness can improve flavours or ease food preparation
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Research
Test to tell if your mince is telling porkies
Metabolites offer a new way to check for ham in your hamburger
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Podcast
Brominated vegetable oil
Too much cola can mess with your brain. The effects of excess brominated vegetable oil explained
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News
Updated European regulation spells uncertainty for food nanomaterials
Questions over nanomaterial definition could hamper use in foods
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Research
Enzyme mutagenesis sweetens prebiotics
Cheaper and cleaner route to health-boosting carbohydrate that could replace conventional sugar in food
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Research
Rubber-like structure for caramel proposed
Science behind caramel isn’t as sticky as we thought
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Research
Milk could aid fight against malnutrition
New animal model shows milk proteins can repair intestinal damage
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Opinion
Thank 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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Feature
The natural food dye revolution
As consumers turn their backs on artificial food colorants, food scientists learn how to work with natural alternatives. Sarah Houlton investigates
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Opinion
The power of enzymes
Ali Bouzari reveals how amylases and proteases revolutionised our meals
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News
Review calls for tighter controls on antibiotic use in farming
Legally binding targets are needed to tackle resistance worldwide, latest report says
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Podcast
Chemistry World podcast – December 2015
This month, we learn how to leave the calories out of fine chocolate, and discover the earth might be older than we thought
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