#foodchemistry — Public Fediverse posts

https://www.europesays.com/it/740123/ Salumi e tumore del colon: che cosa cambia tra mangiarli ogni giorno e #efsa #FDA #FoodChemistry #GeroScience #Health #IT #Italia #Italy #LiJ #nitrati #nitriti #nitrosammine #PubMed #Salute #springer #UngvariZ #WCRF #who

https://www.europesays.com/it/713604/ Carne vegetale e glutine: cosa cambia nell’intestino e perché i celiaci devono fare attenzione #celiachia #europa #FoodChemistry #frumento #glutine #Health #IT #Italia #Italy #NIDDK #piselli #PubMed #Salute #ShintaMaharani #soia

https://www.europesays.com/it/712434/ Mela, due settimane di polifenoli lasciano una firma misurabile nel corpo #AcidoArachidonico #AcidoLinoleico #fenilalanina #FoodChemistry #Health #IT #Italia #Italy #KielUniversity #mela #metaboloma #microbiota #polifenoli #Salute #tirosina

https://www.europesays.com/it/659734/ Rosmarino, il profumo della salute: cosa può fare per glicemia, colesterolo e stress ossidativo #BirtićS #ErkanN #FoodChemistry #FrontiersInPlantScience #Health #HosseinzadehH #IT #Italia #Italy #mediterraneo #NaimiM #NaunynSchmiedeberg’sArchivesOfPharmacology #Nutrients #RosmarinusOfficinalis #Salute

The small bit of air in the bottle sees oxygen and other chemicals move in and out — a new sensor system reveals the precise chemistry behind how wine ages in the bottle. #winescience #foodchemistry #materialscience

https://arstechnica.com/science/2026/06/experimental-wine-bottle-tracks-oxygen-moving-through-the-cork/?utm_source=flipboard&utm_medium=activitypub

Posted into FLIPBOARD EXCHANGE FEED 🗞️ @flipboard-exchange-feed-Econopass

Olives used to predict oil quality before extraction

University of Córdoba (UCO) researchers in Spain have developed a ‘lab-on-a-fruit’ approach for predicting the chemical profile of extra virgin olive oil (EV…
#dining #cooking #diet #food #mediterranean #MediterraneanDiet #MediterraneanFood #MediterraneanOliveOil #OliveOil #foodchemistry #Mediterranean #Olive #oliveoilprocessing #UniversityofCórdoba
https://www.diningandcooking.com/2609506/olives-used-to-predict-oil-quality-before-extraction/

https://www.europesays.com/ie/444398/ Olives used to predict oil quality before extraction #Éire #FoodChemistry #Health #IE #Ireland #OliveOilProcessing #UniversityOfCórdoba

Maillard reaction (Paleontology 🦕)

The Maillard reaction ) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, falafel and many other foods undergo this reac...

https://en.wikipedia.org/wiki/Maillard_reaction

#MaillardReaction #Archaeology #Paleontology #FoodChemistry #NameReactions #PagesWithFrenchIpa

https://www.europesays.com/uk/514486/ Why peanut skins are good for you: Improve your heart, gut and immune health | #BloodSugarControlBenefits #FoodChemistry #GutHealthBenefits #Health #HeartHealthBenefits #ImmuneSupportBenefits #Nutrition #PeanutSkinsBenefits #UK #UnitedKingdom

Why peanut skins are good for you: Improve your heart, gut and immune health |

Most people throw away peanut skins without realising they’re one of the most nutrient-dense parts of the nut.…
#NewsBeep #News #Nutrition #bloodsugarcontrolbenefits #foodchemistry #guthealthbenefits #Health #hearthealthbenefits #immunesupportbenefits #peanutskinsbenefits #UK #UnitedKingdom
https://www.newsbeep.com/uk/213185/

Freshness and nutrition check for fruit & veg

University of Queensland researchers have developed a nanoprobe that changes colour to indicate how much vitamin C is…
#NewsBeep #News #Health #AU #Australia #foodchemistry #fruitandvegetables #scanningnanotech #UniversityofQueensland #vitaminC
https://www.newsbeep.com/au/194252/

Postdoc in Flavor Chemistry – Sensomics Approach
TUM CREATE Limited

Ph.D. in Food Chemistry, Analytical Chemistry, Flavor Science, or related discipline from a reputable university.

See the full job description on jobRxiv: https://jobrxiv.org/job/tum-create-limited-27778-postdoc-in-flavor-chemistry-sensomics-approach/

#chemistry #foodchemistry #LCMS #postdoctoralresearchfellow #Sc...
https://jobrxiv.org/job/tum-create-limited-27778-postdoc-in-flavor-chemistry-sensomics-approach/?fsp_sid=2461

Postdoc in flavour chemistry
TUM CREATE Limited

See the full job description on jobRxiv: https://jobrxiv.org/job/tum-create-limited-27778-postdoc-in-flavour-chemistry/

#foodchemistry #LCMS #metabolomics #ScienceJobs #hiring #research
https://jobrxiv.org/job/tum-create-limited-27778-postdoc-in-flavour-chemistry/?fsp_sid=2132

Postdoc in flavour chemistry
TUM CREATE Limited

See the full job description on jobRxiv: https://jobrxiv.org/job/tum-create-limited-27778-postdoc-in-flavour-chemistry/

#foodchemistry #LCMS #metabolomics #ScienceJobs #hiring #research
https://jobrxiv.org/job/tum-create-limited-27778-postdoc-in-flavour-chemistry/?fsp_sid=1936

Postdoc in Flavor Chemistry – Sensomics Approach
TUM CREATE Limited

Ph.D. in Food Chemistry, Analytical Chemistry, Flavor Science, or related discipline from a reputable university.

See the full job description on jobRxiv: https://jobrxiv.org/job/tum-create-limited-27778-postdoc-in-flavor-chemistry-sensomics-approach/

#chemistry #foodchemistry #LCMS #postdoctoralresearchfellow #Sc...
https://jobrxiv.org/job/tum-create-limited-27778-postdoc-in-flavor-chemistry-sensomics-approach/?fsp_sid=1299

Postdoc in Flavor Chemistry – Sensomics Approach
TUM CREATE Limited

Ph.D. in Food Chemistry, Analytical Chemistry, Flavor Science, or related discipline from a reputable university.

See the full job description on jobRxiv: https://jobrxiv.org/job/tum-create-limited-27778-postdoc-in-flavor-chemistry-sensomics-approach/

#chemistry #foodchemistry #LCMS #postdoctoralresearchfellow #Sci...
https://jobrxiv.org/job/tum-create-limited-27778-postdoc-in-flavor-chemistry-sensomics-approach/?fsp_sid=774

#FYI #CropProduction #farming #CropScience #food #FoodScience #FoodChemistry #FoodProduction #FoodSecurity #Malnutrition #Undernutrition #PlantScience

Society for Experimental Biology News Release 8-Jul-2025

https://www.eurekalert.org/news-releases/1089641

#ClimateScience #climatechange #ClimateEmergency #ClimateCrisis #ClimateBreakdown #climatecatastrophe #globalWarming #globalHeating #ExtremeWeather #EcosystemCollapse #fossilfuels #Co2 #Co2Emissions #GreenhouseGases

Launch of a New Chemistry Europe Journal: ChemFoodChem

https://www.chemistryviews.org/launch-of-a-new-chemistry-europe-journal-chemfoodchem/

#chemistryeurope #chemistry #chemistryviews #chemviews #foodchemistry #foodchem

🔪🥚 When we tap a knife on the shell of a freshly boiled egg, we are seldom aware of what a technical marvel we are dealing with! 🤯✨

https://www.chemistryviews.org/details/ezine/1489421/Boiled_Eggs_Soft_and_Hard__Part_1/

#chemistry #chemistryviews #chemviews #foodchemistry #everydaychemistry #egg #FoodScience #EggFacts

🤢🧪The fugu poison, tetrodotoxin, falls very near the top of the international hit parade of poisons. Swallowing even half a milligram transforms this culinary delicacy into an “executioner’s last meal”. You will probably have already guessed that such a poisonous species must also be a brilliant chemist.

https://www.chemistryviews.org/details/ezine/1240035/The_Chemists_Fear_of_the_Fugu/

#chemustry #chemustryviews #chemviesws #fugu #foodchemistry #everydaychemistry

🍫 Chocolate – The Noblest Polymorphism 🍫

Chocolate is one of life's greatest treats, and we have chemistry to thank for
making it so delicious!

https://www.chemistryviews.org/details/ezine/745325/Chocolate_-_The_Noblest_Polymorphism_I/
[https://www.chemistryviews.org/details/ezine/745325/Chocolate_-_The_Noblest_Polymorphism_I/]

#chemistry [https://mstdn.social/tags/chemistry] #chemistryviews
[https://mstdn.social/tags/chemistryviews] #chemviews
[https://mstdn.social/tags/chemviews] #chocolate
[https://mstdn.social/tags/chocolate] #everydaychemistry
[https://mstdn.social/tags/everydaychemistry] #foodchemistry
[https://mstdn.social/tags/foodchemistry]

🍫 Chocolate – The Noblest Polymorphism 🍫

Chocolate is one of life's greatest treats, and we have chemistry to thank for making it so delicious!

https://www.chemistryviews.org/details/ezine/745325/Chocolate_-_The_Noblest_Polymorphism_I/

#chemistry #chemistryviews #chemviews #chocolate #everydaychemistry #foodchemistry

Spices aren’t just for cooking—they’re packed with fascinating chemistry! 🌶️🧪

Discover the science behind nutmeg, cinnamon, cardamom, and more in this engaging series by ChemistryViews:

https://www.chemistryviews.org/chemistry__spices/

#Chemistry #Spices #EverydayScience #chemistryviews #chemviews #foodchemistry

🍬Thaumatin’s Peptides and Their Impact on Stomach Health

🤔Do bitter peptides arise from the sweet protein thaumatin in the stomach, which could potentially have physiological effects?

Read in ChemistryViews' news
https://www.chemistryviews.org/thaumatins-peptides-and-their-impact-on-stomach-health/

#chemistry #chemistryviews #chemviews #chemiverse #thaumatin #stomachhealth #research #foodchemistry

Food: The Chemistry of Its Components 6th Edition by Tom Coultate, 2016

First published in 1984, and now in its 6th edition, this book has become the classic text on food chemistry around the world.

@bookstodon
#books
#nonfiction
#food
#FoodChemistry

🌱🍽️🤢 Enjoying asparagus has an unpleasant side-effect that sets it apart from other vegetables, but is seldom talked about: It makes urine stink.

Benjamin Franklin (1706–1790) described this in drastic terms: “A few stems of asparagus eaten, shall give our urine a disagreeable odor.”

This sounds like exciting chemistry! 🙂 If you think so too, you will enjoy the article

https://doi.org/10.1002/chemv.202000015

#chemistry #chemistryviews #chemviews #asparagus #everydaylifechemistry #foodchemistry

Tastes like chicken? Think again—edible ants have distinctive flavor profiles. - Enlarge / Chicatana ants have a nutty, fatty flavor. They are consumed ... - https://arstechnica.com/?p=2009716 #foodchemistry #foodscience #chemistry #science #eatbugs #ants

Blue cheese shows off new colors, but the taste largely remains the same - Enlarge / Scientists at the University of Nottingham have discovered ho... - https://arstechnica.com/?p=2004359 #foodchemistry #foodscience #bluecheese #chemistry #science #fungus

🌿Aniseed-scented spirits/liqueurs can be found all over the world
🥃 Sambuca, Ouzo, Mastika, Absinthe, Anisette, Pastis, Anís del Mono, Anísado, Herbs de Mallorca, Rakı, Arak, Anisette Cristal, Aguardiente, Xtabentún

https://www.chemistryviews.org/details/ezine/11280252/Anise_Chemistry/

#chemistry #chemistryviews #chemviews #foodchemistry #chemicsleducation #everydaylifechemistry #anethole

Researchers decoded the flavor and aroma of #sourdoughbread and identified ten key tastants and eleven odors that could be used to reproduce the characteristic essence of sourdough breadcrumb: http://go.tum.de/517535

#foodchemistry #sensoryscience

📷iStockphoto_Muenz

#Foodscience! https://www.tastingtable.com/1342376/reason-cocktail-sauce-thick/ #cocktailsauce #foodchemistry

ICYMI: A team of international scholars versed in culinary history, food chemistry, and cuneiform studies has been recreating dishes from the world’s oldest-known recipes. https://www.bbc.com/travel/article/20191103-the-worlds-oldest-known-recipes-decoded #foodhistory #Babylonian #cuneiform #foodchemistry

What makes smoky, charred barbecue taste so good? The chemistry of cooking over an open flame https://theconversation.com/what-makes-smoky-charred-barbecue-taste-so-good-the-chemistry-of-cooking-over-an-open-flame-184206 #foodchemistry #barbecue

The chemistry of fermented coffee - Enlarge / Identifying the compounds that give fermented coffee its uniq... - https://arstechnica.com/?p=1938516 #fermentedcoffee #foodchemistry #fermentation #chemistry #science #coffee

Ars Technica: The chemistry of fermented coffee https://arstechnica.com/?p=1938516 #Tech #arstechnica #IT #Technology #fermentedcoffee #foodchemistry #fermentation #chemistry #Science #coffee

Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient https://theconversation.com/chocolate-chemistry-a-food-scientist-explains-how-the-beloved-treat-gets-its-flavor-texture-and-tricky-reputation-as-an-ingredient-198222 #foodhistory #foodchemistry #chocolate #foodscience