Food Chemistry Website

April 23, 2010 on 2:22 pm | Written by: | In Uncategorized | 1 Comment

I was searching on the web and found a link to a really good website that keeps up on current food chemistry issues in case anybody is interested in keeping up with the food chemistry field. It has sections about conferences on food chem and studies as well. It also keeps updated on any legistlation dealing with food. If anyone is interested, the link is:

Avoiding GMO’s

April 23, 2010 on 12:39 pm | Written by: | In Uncategorized | 4 Comments

In Food Inc., we heard about these genetically modified foods, and I know that it alerted me to the idea of this phenomenon. I decided that I wanted to look more into the idea of GMO’s and I found a great website that explains what exactly they are and health risks, among many other things. The website is:

After finding out exactly what they are and getting background information, I found a great link that discusses how to avoid these foods. Although the article is several years dated, I think that the strategies hold up well. It specifies ideas for different types of GMO’s, for example, crops, meat, tobacco, and sweeteners. One suggestion  just includes asking the producer of the food  if igt is a GMO. The link was very through and I thought it was helpful. If you want to look at it more, the link is:

Dark Chocolate Health Benefits

April 23, 2010 on 10:04 am | Written by: | In Uncategorized | Comments Off on Dark Chocolate Health Benefits

It has been found that dark chocolate may lower stroke risk or the likelihood of death after stroke. Studies were reviewed and that is how these findings came about, but at this point the findings aren’t conclusive, they need even more research to draw a final result. It is still apparent however that out of the options for chocolate, dark chocolate is the way to go. Two out of the three studies that were reviewed in this experiment showed the dark chocolate helps in the reduction of this risk. Like I said however, these studies haven’t yielded definative results yet. For more on this topic, you can read the article at:

Antioxidants in Foods

April 23, 2010 on 9:57 am | Written by: | In Uncategorized | Comments Off on Antioxidants in Foods

I found this article discussing antioxidants in foods other then just fruits and vegetables. In the article it discusses that cereals, popcorn, and whole grain snacks are abundant in antioxidants. In case you want to read more about the antioxidant content of food, you can read the article:


April 9, 2010 on 5:24 am | Written by: | In Uncategorized | Comments Off on Antioxidants

My 3 favorite foods presented in the articles were baby carrots, red potatoes, and cooked asparagus. The total antioxidant content of raw baby carrots is 4.36, with the size of food being tested as 60g, or 6 medium carrots. This serving size is less on a comparative basis then I eat in one sitting usually. Cooked red potatoes had a total antioxidant content of 13.26 and the serving size was 1 potato. When I consume red potatoes I usually have around this amount. Cooked asparagus have a a total antioxidant content of 16.44 and the serving size is 1/2 a cup. When I eat cooked asparagus I eat around this amount, sometimes less.

The Science Behind Cookies

April 4, 2010 on 10:15 pm | Written by: | In Uncategorized | Comments Off on The Science Behind Cookies
I was looking to find something on leavening agents and I came across this article. I found it to be very interesting because it showed a cookie recipe and when each ingredient was listed, the scientific purpose of the ingredient was listed as well and I though it was very interesting to look at my favorite dessert scientifically.

Citing Works

April 4, 2010 on 9:31 pm | Written by: | In Uncategorized | Comments Off on Citing Works
I know that this doesn’t relate exactly to the food chemistry aspect of the class, but I feel that it fit in very well with the freshman seminar aspect of it. This is from Duke University and there is a link that explains how to cite sources in papers, using different styles; there is a 2nd link that shows how to put together a works cited as well. I hope everyone finds this to be helpful!

Ancient Chinese Cooking Methods

April 4, 2010 on 9:27 pm | Written by: | In Uncategorized | Comments Off on Ancient Chinese Cooking Methods
I thought that since we were looking at different cooking methods in this unit that I would try to look into some alternative cooking methods and I came across these and thought that it was interesting. Basically this article discusses the different ingredients and cooking methods used now and then in China

Grilled Veggie Chili Recipe

March 11, 2010 on 12:34 am | Written by: | In Uncategorized | 4 Comments

2 zucchini, sliced 1/2 inch thick
1 red bell pepper, quartered
1 yellow bell pepper, quartered
2 large portobello mushroom caps
1 red onion, sliced 3/4 inch thick
1/2 cup extra-virgin olive oil (EVOO)
Salt and pepper
2 cloves garlic, grated or finely chopped
2 jalapeño chiles, seeded and finely chopped
One 15-ounce can black beans, rinsed
1 tablespoon chili powder
3 tablespoons tomato paste
1 cup beer
1 cup vegetable broth
1/3 cup chopped cilantro
1 1/2 cups shredded smoked cheddar or pepper jack cheese, for serving
Lime wedges, for serving
Flaxseed or other tortilla chips, for serving
1.Preheat a grill to medium-high. Lightly brush the zucchini, bell peppers, portobellos and red onion with 6 tablespoons EVOO; season with salt and pepper. Cover and grill, turning once, until charred, about 8 minutes. Transfer to a plate to cool. Chop into 1/2-inch chunks.

2.In a large saucepan, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the garlic and jalapeños and cook for 1 minute. Add the black beans and heat through. Stir in the grilled vegetables and chili powder; season with salt and pepper. Stir in the tomato paste and cook for 2 minutes. Stir in the beer and cook until slightly reduced, about 10 minutes. Stir in the vegetable broth and simmer over low heat until thickened, about 5 minutes.

3.Divide the chili among 4 bowls. Top with the cilantro and cheese and serve with the lime wedges and tortilla chips.

Questions & Comments

February 17, 2010 on 1:10 am | Written by: | In Uncategorized | Comments Off on Questions & Comments

In Prinz’s article it raised the point that because of the constant dietary guidelines, the structure and taste of food is being effected. These guidelines can change the texture of the food, which can change a taster’s perception of the food. I had never thought of this aspect of food before and I found it to be a very valid point. The ever-changing guidelines have changed the way food tastes.

 I am having some difficulty understanding the article on DEG/ENaC and am hoping that we will be able to go over this is class.

In the article on TRPM5 I found the effect of heat to be interesting. In the past the only thought I had put into heating up food is that it makes the food warmer, but by reading this article I see that there are clearly many other effects.

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