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Food Chemistry

Peer-reviewed journal publishing research on the chemistry, composition and analysis of foods and their components.

Current clusters

science1 publisher

Figleaf gourd enzyme weakens peanut proteins' binding to allergy antibodies in Wroclaw lab tests

Wroclaw researchers report that a protease from figleaf gourd significantly cuts how well peanut proteins bind allergy antibodies in lab tests. Fragments of the potent allergens Ara h 2 and Ara h 6 still bound IgE, so nothing here is yet safe for allergic eaters.

Publishers:phys.org

Reality

Evidence38
Adoption: Insufficient
Hype gap+5
Incentives: Insufficient
Confidence45

science1 publisher

A freeze-dried starch cylinder turns pink as cream crackers lose their crispness

Chemists at the University of Sao Paulo report that a cobalt chloride cryogel tracks moisture inside a packet and the texture loss that follows, and that it goes back to blue when the air dries. The adviser says the cobalt is toxic.

Publishers:phys.org

Reality

Evidence55
Adoption: Insufficient
Hype gap+15
Incentives60
Confidence60