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C&EN Food Chemistry

The Chemistry of Frozen Desserts – in C&EN

Ever wondered what the difference is between ice cream, gelato, and sorbet? This month’s edition of Periodic Graphics in C&EN is here to help out! Click through the the C&EN site to view the full graphic.

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Food Chemistry

The Chemistry of Mangos: What Do They Have in Common with Poison Ivy?

The mango is a classic summer fruit, but for some it can bring out a rash when they handle or eat it. This irritation is not unique to mangos – in fact, there’s some surprising chemistry in common between mangos and poison ivy. In this post, we look at the chemical culprit, as well as […]

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Chemical Concerns Chemistry in the News Food Chemistry

Chemical Concerns – Does Acrylamide in Toast & Roast Potatoes Cause Cancer?

Acrylamide has been in the news this week, with the UK’s Food Standards Agency (FSA) warning that eating overcooked potatoes, crisps, or burnt toast could increase your risk of developing cancer. Does this mean you should be consigning your toaster to the trash and avoiding roast potatoes with your roast dinner? This graphic assesses the […]

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Food Chemistry

The Chemistry of Turmeric – Fluorescence, Indicator, and Health Effects

If you’ve ever made a curry, you’ve likely used turmeric – you may even have some in your kitchen right now. It’s probably not the first thing that comes to mind when you think about doing chemistry, but there are actually some pretty neat chemistry tricks you can do with it! In this post, we take a […]

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Food Chemistry

The Chemistry of Cherries

It’s cherry season in the UK, and the cherry trees are currently heaving under the weight of both sweet and sour cherries. Here we take a look at the chemical differences between the two, and why cherry stones are poisonous.

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Food Chemistry

The Chemistry of Bell Peppers – Colour and Aroma

Bell peppers come in a range of hues, from fresh greens to vibrant reds. Chemical pigments are behind these, but what changes to cause peppers to travel through this spectrum of colours? Here we take a look at the compounds behind the colours (as well as some pepper aroma chemistry) – and find that peppers […]