Food analysis – Page 5
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OpinionBetter cooking through chemistry
Science and food have been courting each other for over a decade, says Ali Bouzari. It’s time to commit
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FeatureFighting food fraud
After recent food scandals, analytical chemistry is more in demand than ever to reassure consumers, as Sarah Houlton discovers
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PodcastChemistry World podcast – May 2015
We find out how nanotoxicology could be holding back development, and ask if ‘patent or perish’ should be the new academic adage
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ResearchCarbon nanotube-based sensor detects meat spoilage
Electron density of cobalt porphyrin complexes key to meat freshness sensor
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BusinessEnvironmental research goes private
Exclusive interview with Fera chief Hilary Aldridge as the UK’s Food and Environment Research Agency becomes majority-owned by Capita
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Research
Quick and cheap test to detect horse meat
Scientists develop test for meat authentification using a benchtop NMR machine
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ResearchCyanide test for cassava
Colour changing system indicates if developing world staple is ok to eat
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PodcastTrimethylamine
It reeks of rotting fish but finds use in a range of applications - Jenna Bilbrey introduces trimethylamine
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ResearchIlluminating test measures fat in milk
Fluorescent probe has much to offer the dairy industry
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ResearchCatching criminals' coffee adulteration
A test can detect unwelcome extra ingredients in coffee by analysing the drink’s sugar fingerprint
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ResearchTaking inspiration from green tea
Understanding how polyphenols interfere with cholesterol’s biosynthesis could aid the design of cholesterol-lowering drugs
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NewsHorse meat scare offers food for thought
Burger safety scandal highlights holes in the UK’s food testing regime
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ResearchUncovering the secrets of tea
Tea is known for being beneficial for our health, but how exactly do the compounds exert their benefits?
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NewsAcrylamide levels in food still too high, EU says
Report finds that changes to cooking practices to tackle the presence of the carcinogen are slow to materialise
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ResearchMystery of green bacon solved
Scientists have used x-ray diffraction to determine the structure of the nitrite burn on bacon
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Feature
Fighting food fraud with science
Bea Perks meets some of the scientists subjecting our food's credentials to forensic examination
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NewsSniffing out garlic in gilded artworks
The presence of garlic in early gilded artworks has been confirmed
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NewsA pint a day
Sterile, free of toxic metals, isotonic and good for the heart, beer is undeserving of decades of bad press.
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