Scientists learn startling new truth about sugar
Flying in the face of years of scientific belief, University of Illinois researchers have demonstrated that sugar doesn't melt, it decomposes.
Biochemistry
Jul 25, 2011
6
0
News tagged with food chemistry
Many trendy 'microgreens' are more nutritious than their mature counterparts
The first scientific analysis of nutrient levels in edible microgreens has found that many of those trendy seedlings of green vegetables and herbs have more vitamins and healthful nutrients than their fully grown counterparts. ...
Biochemistry
Aug 29, 2012
0
4
Human cells take in less protein from a plant-based meat than from chicken
Many people have now embraced the plant-based meat movement. Plants high in protein, such as soybeans, are common ingredients, but it's been unclear how much of the nutrient makes it into human cells. In ACS' Journal of Agricultural ...
Biochemistry
Jun 22, 2022
1
855
Red, White Wine, Fish And Science
The long-standing rule of matching wine and food -- red wine with red meat and white wine with fish -- actually has a scientific explanation, according to two scientists working for the Mercian Corporation, a Japanese producer ...
Other
Oct 29, 2009
1
1
Study shows flavanol antioxidant content of US chocolate and cocoa-containing products
A recent study confirms that the antioxidants and other plant-based nutrients in chocolate and cocoa products are highly associated with the amount of non-fat cocoa-derived ingredients in the product. The study expands on ...
Other
Nov 25, 2009
1
1
Improving cat food flavors with the help of feline taste-testers
Cats are notoriously picky eaters. But what if we could design their foods around flavors that they're scientifically proven to enjoy? Researchers publishing in ACS' Journal of Agricultural and Food Chemistry used a panel ...
Other
Aug 2, 2024
0
32
Egg-irony: High cholesterol food may reduce blood pressure
Researchers in Canada are reporting evidence that eggs — often frowned upon for their high cholesterol content — may reduce another heart disease risk factor — high blood pressure.
Other
Feb 20, 2009
2
0
New evidence that drinking coffee may reduce the risk of diabetes
Scientists are reporting new evidence that drinking coffee may help prevent diabetes and that caffeine may be the ingredient largely responsible for this effect. Their findings, among the first animal studies to demonstrate ...
Biochemistry
Jun 9, 2010
0
0
Heat forms potentially harmful substance in high-fructose corn syrup
Researchers have established the conditions that foster formation of potentially dangerous levels of a toxic substance in the high-fructose corn syrup (HFCS) often fed to honey bees. Their study, which appears in ACS' bi-weekly ...
Other
Oct 14, 2009
4
0
Nut Roasting Benefits: Antioxidant levels of nuts increases after roasting
The chemical reaction that darkens a batch of roasting peanuts also boosts the amount of antioxidants they contain, according to a new study in the journal Food Chemistry.
Other
Dec 22, 2009
0
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