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3-D micro X-ray images help answer questions about fried foods' internal structure

29-Feb-2016

What happens to food and its microstructure when it is fried is a complicated process, both scientifically and mathematically speaking. While consumers want a product that is crispy and tasty, food scientists seek to get a closer glimpse into what exactly is going on inside the food during frying ...

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Does living near an oil or natural gas well affect your drinking water?

17-Feb-2016

"The answer to that question is usually 'no,' but there are exceptions," said Stanford Professor Rob Jackson, a professor of Earth system science at Stanford University, and a senior fellow at the Stanford Woods Institute for the Environment and at the Precourt Institute for Energy. An expert on ...

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Some commercial coffees contain high levels of mycotoxins

02-Nov-2015

An analysis of one hundred coffees sold in Spain has confirmed the presence of mycotoxins -toxic metabolites produced by fungi. In addition, five of the samples that were tested were found to contain ochratoxin A, the only legislated mycotoxin, in amounts that exceeded maximum permitted levels. ...

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Better assessment of the health risks associated with mixtures of substances in food

EU research project EuroMix launched

17-Jul-2015

Foods can contain a variety of potentially harmful substances. These include environmental contaminants, pesticide residue as well as naturally occurring active ingredients. Assessing the health risks of mixtures of substances is difficult, since typically toxicological data is available only for ...

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Adulterated foods investigated: modern analytical methods verify that foods are genuine

BfR hosts the European conference of Food Law Enforcement Practitioners (FLEP)

20-Feb-2015

Melamine in milk powder or methanol in spirits - under certain circumstances, food adulteration can pose a health risk to consumers. The increasing globalisation of the food and feed market in particular calls for reliable strategies allowing for analytical testing of the properties of products. ...

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Pathogens in foods: progress and challenges

Third BfR symposium on "Zoonoses and Food Safety"

11-Nov-2014

Pathogens such as salmonella, campylobacter and viruses found in and on food pose a health risk. "Contamination of food with pathogens must be avoided to the greatest extent possible", says Professor Dr. Dr. Andreas Hensel, President of the Federal Institute for Risk Assessment (BfR). "This rule ...

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New sequencing reveals genetic history of tomatoes

16-Oct-2014

An international team of researchers, led by the Chinese Academy of Agricultural Sciences in Beijing, published in the journal Nature Genetics a brief genomic history of tomato breeding, based on sequencing of 360 varieties of the tomato plant. The C.M. Rick Tomato Genetics Resource Center at UC ...

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Food analysis and diagnostics are hot topics at analytica China 2014

08-Sep-2014

analytica China, International Trade Fair for Laboratory Technology, Analysis, Biotechnology and Diagnostics, opens its gates at the Shanghai New International Expo Centre (SNIEC) for the seventh time from September 24–26, 2014. This year's focus topics are food analysis and diagnostics. Among ...

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Tracking Down Organic Fraudsters

05-Sep-2014

Organic food is booming – but was the much more expensive tomato really grown organically? This can be found out by means of an analytic technique that scientists from the university of Würzburg are working on. The demand for organic food is rising. It has almost tripled worldwide between 2002 ...

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Chemist develops X-ray vision for quality assurance

01-Aug-2014

It is seldom sufficient to read the declaration of contents if you need to know precisely what substances a product contains. In fact, to do this you need to be a highly skilled chemist or to have genuine X-ray vision so that you can look directly into the molecular structure of the various ...

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