All Food articles – Page 9

  • FEATURE-cheese-300
    Feature

    Really cheesy chemistry

    2011-01-01T00:00:00Z

    Stilton, camembert, limburger and cheddar - why, and how, does cheese come in such a variety of smells and tastes?

  • French fries
    Soundbite

    French fries

    2010-11-01T00:00:00Z

    Simon Cotton takes a look at those compounds that find themselves in the news or relate to our everyday lives.

  • A chocolate bar broken in two with layers of caramel and light brown milk cream visible
    The Mole

    The molecular makeup of chocolate

    2010-07-01T14:43:00Z

    That’s chemistry: The molecules behind Mars bars

  • Citrus fruits on a chopping board
    The Mole

    Citric acid

    2010-03-01T10:24:00Z

    When you squeeze lemon juice over your pancakes this Shrove Tuesday, you will be using citric acid – 2-hydroxypropane-1,2,3-tricarboxylic acid. This molecule has a host of applications, making it quite a magnificent molecule

  • A pile of fish
    Feature

    Phosphorus - food for thought

    2009-11-01T00:00:00Z

    Can phosphorus-rich foods, such as fish, improve our intellect?

  • A farmer spraying his crop to protect it from insects
    Feature

    Crop protection chemicals

    2009-03-01T00:00:00Z

    By 2030, the world's population is expected to rise to over eight billion - the need for safe and environmentally friendly crop protection chemical has never been greater

  • A photograph of somebody's hand pouring cooking oil from a plastic bottle against a white background
    Lesson plan

    ‘Healthy’ fats, obesity and measuring unsaturation | 16-18 years

    Measure the level of ‘saturation’ of fats and oils using iodine, exploring the relation to obesity, with this lesson plan and experiment for 16–18 year olds.

  • Image - Cotton - eating chilli
    Feature

    Spicing up Chemistry

    2006-05-01T00:00:00Z

    Spices have been used in cooking since Roman times, and were believed to be important as antiparasitic agents and as gastrointestinal protectants in the diet

  • GM-250
    Feature

    GM foods - addressing public concerns

    2006-01-01T00:00:00Z

    Genetically modified (GM) foods continue to generate media attention and concern among the public. How can analytical chemists help consumers make informed choices

  • food main 1
    Feature

    The fight against food adulteration

    2005-03-01T00:00:00Z

    Today's quality control of the food and drinks industry is thanks to pioneering work started in the 19th century

  • A close-up photograph showing circles of yellow-gold cooking oil floating on water
    Resource

    Lipid chemistry and dietary fats

    Explore practical experiments, case studies and other activities for 11–16 year olds to learn about the chemistry of fats in the context of food and diet.