The science of food – Page 20
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PodcastCitric acid
If life hands you lemons, make lemonade – or you could make citric acid, a very useful commodity chemical according to Andrew Turley
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OpinionPop culture
Fizzy drinks were an instant hit, but could their tongue-tingling success be captured in solid form?
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ResearchGraphene oxide 'teabags' make a mercury-free brew
Porous carbon structure can remove 96% of mercury from water in a day
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ResearchFruity alternative to toxic insecticides
Compound used as food additive found to repel damaging fruit fly pest
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PodcastChemistry World podcast – June 2015
What makes food sweet? How do we protect against food alteration? New e-paper, and possible treatment for ebola
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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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FeatureNatural non-caloric sweeteners
Food companies are starting to switch from synthetic to natural sugar substitutes, Rachel Brazil reports
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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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Research
Salt and flavour reach a compromise
Emulsion encapsulates salt and only releases it in the mouth
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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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ResearchSalty soil set to hamper Bangladesh crop production
Scientists model impact of climate change on agriculture
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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
Chemical clarification for lobster colour change on cooking
Evidence supports new theory underpinning dark blue to pink-orange transformation
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ResearchBacterium altered to suppress hunger faces long road to clinic
Engineered microbes produce anti-obesity molecule in mice, but moving to humans poses challenges
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ResearchSimple cooking changes make healthier rice
Adding oil to water, cooling and reheating rice makes fibre-like resistant starch, reducing calories