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... “preparing a coffee in a drip coffee maker is not the same as making one in an espresso machine or from capsules, because these give rise to differing levels of furan,” javier santos, a professor at the department of analytical chemistry at the university of barcelona, spain, and lead author of the study, said ... the results, published online in the journal food chemistry, reveal that higher concentrations are found in espresso (43-146 nanograms/mililitre) than in coffee made in drip coffee makers, both in the case of normal coffee (20-78 ng/ml) and decaffeinated coffee (14-65 ng/ml)

... scientists from the south china university of technology report that the technique could extend the application of gels to allow for the incorporation of heat sensitive food ingredients ... writing in the journal food chemistry, the authors said that until now, techniques have relied on heat-setting techniques to produce gelled emulsions, but noted that heat treatment of the emulsion limited the uses of the gels, due to the heat sensitivity of certain bioactive food ingredients ... “protein-stabilized emulsions are systems of great importance to the food industry … this kind of novel gel-like emulsion might exhibit great potential and be applicable in food formulations …[as a] carrier for heat-labile and active ingredients,” said the authors, led by dr fu liu from the department of food science and technology at the south china university of technology ... whey emulsions whey proteins are an important nutritional and functional food ingredient, and are extensively used in food applications, including sport beverages, meat replacement products, baked products, salad dressings, ice creams, artificial coffee creams, soups and dairy products ... (food hydrocolloids , doi: 10

... the research, published in the journal food chemistry, suggests that the addition of galactomannan gums as a functional ingredient in health snacks could boost nutritional values, whilst providing snacks with gi values as low as 44 ... “with an increasing demand for snacks with lower gi, it is likely that these functional ingredients will become more important to the snack food industry,” wrote the researchers from the institute of food nutrition and human health, at massey university, new zealand ... the addition of galactomannan gums to a food can affect the mechanical, chemical, and structural properties of a food – and could also lower glycemic index (gi) values

... similar results were also observed when alginic acid was used but other hydrocolloids like xanthan gum and carrageenan did not inhibit acrylamide formation to the same extent, suggest findings published in the journal food chemistry ... “because hydrocolloids have been widely used as ingredients of coating formulae, to improve the quality of various fried food products, the findings of the present study have discovered further beneficial properties of hydrocolloids, especially with respect to fried starch-rich foods that are the major dietary sources of acrylamide,” wrote the authors, led by xiaohui zeng from the university of hong kong

... for the study accepted for publication in the elsevier journal food chemistry, the research team set out to test claims that datem emulsifiers can be partially or totally replaced with lipase enzymes, which have fungal or bacterial sources and hydrolyse triglyceride esters to produce mono- or do- glycerides, glycerol and free fatty acids ... ” source food chemistry (elsevier), published online ahead of print doi:10

... measures of atherosclerosis were reduced in hamsters with high cholesterol levels following consumption of raspberry, strawberry and bilberry juices and green and black tea, with the benefits were significantly greater for raspberry and green tea, according to findings published in the journal food chemistry ... source: food chemistry volume 118, issue 2, pages 266-271 “berry juices, teas, antioxidants and the prevention of atherosclerosis in hamsters” authors: j

... the olive extract, obtained from the waste waters of olive oil pomace, performed better than a commercial antioxidant sourced from wine, according to findings published in the journal food chemistry “the polyphenol extract from the waste water of olive oil’s pomace significantly inhibited lipid oxidation in pre-cooked ground beef and pork ... the antioxidant effect increased with the dose and was higher in beef than in pork,” wrote sharon dejong from food science australia and maria cecilia lanari from argentina’s national council for scientific and technical investigation (conicet) ... oxidation processes in food can lead to organoleptic deterioration in taste, colour and texture ... the food industry has long been aware of this, and is increasingly seeking natural solutions rather than artificial additives, such as like butylhydroxyanisole (bha) and butylhydroxytoluene (bht), to extend the shelf life of milder-tasting products ... source: food chemistry volume 116, issue 4, pages 892-897 “extracts of olive polyphenols improve lipid stability in cooked beef and pork: contribution of individual phenolics to the antioxidant activity of the extract” authors: s

... vitiva launched its first aquarox ingredient four years ago, and last year it introduced aquarox 80, a version that contains a minimum of 80 per cent rosmarinic acid for use in clear liquid applications, tables, soft gels, and some food applications ... the rosemary herb has a characteristically strong flavour and green colour, which may restrict the use of some extracts in food applications ... but recent research in the skin health area includes a study published in the journal food chemistry and toxicology in february, which concluded that orally-taken rosmarinic acid is a photo-protective agent, which could help protect against the effects of solar uv on the skin ... (food chem toxicol

... in a model system, both vitamins b3 and b6 in the pyridoxine form were able to inhibit over 70 per cent of the formation of the carcinogen, suggest findings published in the journal food chemistry ... “the effectiveness of vitamin b3 was eventually corroborated in fried potato strips, thus suggesting its great potential for application in food processing to decrease acrylamide formation,” wrote the authors, led by xiaohui zeng from the university of hong kong ... approaches already used by the food industry to help reduce acrylamide levels include converting asparagine into an impotent form using an enzyme, binding asparagine to make it inaccessible, adding amino acids, changing the ph to alter the reaction products, cutting heating temperatures and times, and removing compounds from the recipe that may promote acrylamide formation ... study details zeng and co-workers tested the effects of 15 vitamins, both water- and fat-soluble, on the formation of acrylamide in a model chemical system containing asparagines and glucose (the precursors for acrylamide), and in a model food system (fried potato strips) ... when tested in the model food system, several of the vitamins, including thiamin (b1), b3, b6, biotin, and vitamin c, reduced acrylamide formation by at least 40 per cent, report the researchers ... despite being a carcinogen in the laboratory, many epidemiological studies have reported that everyday exposure to acrylamide in food is too low to be of concern ... the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods ... source: food chemistry volume 116, issue 1, pages 34-39 “inhibition of acrylamide formation by vitamins in model reactions and fried potato strips” authors: x

... writing in the journal food chemistry , scientists from the national institute of agronomical research (inra) report that salty perception was not influenced by the texture of the cheese, but variations in the fat content did affect sensory aspects of the product ... the pressure has been mounting on food manufacturers to reduce the salt content of their foods and the uk's food standards agency (fsa) recommendation of six grams of salt per day for the general population is understood to be more a realistic target than the ideal healthy limit recommended by who/fao ... cheese is often cited as one of the main sources of salt in the diet, and the french researchers sought to understand how best to reduce salt content in food without altering flavour perception ... source: food chemistry volume 116, issue 1, pages 167-175 "reducing salt and fat content: impact of composition, texture and cognitive interactions on the perception of flavoured model cheeses" authors: a