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Chemistry World February 24, 2015 Geri Kitley	Note-by-note cooking: the future of food In this book, Herve This presents his concept of 'note-by-note' cooking -- making foods out of basic constituent chemicals, combining them to remake known foods or using them in a search for new tastes or dishes.
Chemistry World May 2011 David Julian McClements	Chemistry and our diet by 2020 Any change in our diets between now and 2020 will come down to a mixture of demographic, societal, economic, and scientific developments.
Chemistry World September 22, 2009	Interview: Building functional foods on the nanoscale Ian Norton talks to Phillip Broadwith about engineering the structure of foods to make them smarter and healthier
Chemistry World November 6, 2014 Melanie White	Modelling mastication Scientists in Australia and New Zealand have used three-dimensional computational modelling to reveal the dynamics of food breakdown and flavour release during human chewing.
Chemistry World June 5, 2014 Dominic Williams	Chemical toxicity prediction The book is written in such a clear way that it is easily understandable by scientists from different fields, which will ultimately contribute to the success of this emerging discipline.
Prepared Foods February 2008 Sharon Book	Article: Protein Ingredients for Health and Texture A variety of soy, dairy and egg proteins are available for the food formulator to obtain the desired texture in a food or beverage.
Chemistry World December 14, 2012 Gan Shermer	Organic chemistry Textbook of Organic Chemistry by C. Pillai is aimed at undergraduate chemistry students who already have a basic knowledge of organic chemistry.
Chemistry World December 7, 2012 Ann Dixon	Biochemistry Essentials of Biochemistry by Herbert Fromm and Mark Hargrove, is aimed at undergraduate chemistry and biochemistry students with a specific interest in the subjects of cellular metabolism and enzyme reaction mechanisms.
Chemistry World November 30, 2007 Lewis Brindley	Crystal Clear Structure Prediction One team of researchers has hit the jackpot by correctly predicting the crystal structures of four organic molecules in a competition organized by the University of Cambridge.
Chemistry World February 20, 2015 Paul Yates	Calculations in chemistry The book provides a useful source of chemistry calculations but would need to be used in conjunction with books on physical chemistry and mathematics as appropriate for the audience.
Prepared Foods September 1, 2006	Sensory Success to Sweetness Learning how consumers perceive products sensorially is key to formulation success.
Chemistry World June 2007	Student Book Reviews Chemistry for CSI Fans... At the Heart of Molecular Biology... A Broad Vista of Chemistry...Rings Are Not Just for Carbons... etc.
Chemistry World May 20, 2015 Katrina Kramer	Taking the lead on drug discovery Researchers from the UK have developed a straightforward strategy for making compounds that have the potential to become clinical drugs.
Chemistry World May 2010	Mobile chemistry - chemistry in your hands and in your face Mobile chemistry has arrived. This short article will review some of the available tools and offers a view of what the near term future may hold for this domain.
Prepared Foods February 5, 2006	Enhancing Baked Goods' Quality A conference featuring omega-3s and other fortifiers, proteins and stabilizers useful to formulators wrestled with new product concepts.
Chemistry World June 24, 2015 Michael Gordin	Chemical linguistics Many things are considered to be 'like language'. Music is one, mathematics another, chemistry a very close third.
Delicious Living Thea Deley	The FDA Rules: The Function in Foods If your morning glass of orange juice contained calcium, or your lunchtime salad dressing boasted vitamin E, or perhaps your midafternoon snack bar supplied ginseng, you ingested nutraceuticals today. Surprised?
Chemistry World November 12, 2014 Iain A Smellie	Organic chemistry: structure, mechanism and synthesis This book contains all the key concepts one would expect in a good core organic chemistry textbook. The content also extends towards biochemistry and molecular biology.
Food Processing February 2007 Barbara Katz	Focus On: Functional foods Consumers believe food can enhance health, but they are not consuming functional foods as a cure for particular health concerns.
Chemistry World October 8, 2008 Sarah Houlton	Artificial protein chemistry licensed to industry UK researchers are licensing to industry their method of making artificial proteins by chemically modifying individual amino acid structures.
Chemistry World March 22, 2007 Michael Gross	Eat Isotopes to Live Longer Food containing heavy isotopes of hydrogen, carbon and nitrogen could slow down the aging process. That's the claim of a biochemist who suggests that seeding key biological molecules with deuterium or carbon-13 could drastically reduce oxidative damage or even avert it altogether.
Chemistry World February 3, 2012 Simon Hadlington	Toxic mushroom behind Chinese deaths unmasked Chinese scientists believe they have identified the toxic assassins responsible for the mysterious deaths of hundreds of people in one of the country's provinces over the past 30 years.
Chemistry World April 8, 2008 Mark Peplow	Meteorite Source for Life's Handedness Scientists have long speculated that life's preference for left-handed amino acids may have been triggered by compounds brought to Earth by meteorites. Now they've shown exactly how two crucial steps in this process could happen.
Chemistry World October 2009	Column: In the pipeline Derek Lowe discusses the problem of leaning too heavily on favorite reactions
Pharmaceutical Executive November 1, 2006	Thoughtleader: Making Things Stick Ambrx has created the "glue" that allows researchers to attach activity-enhancing molecules to amino acids where they couldn't before.
Chemistry World August 2008	Column: In the pipeline Problems develop when there are too few workhorse reactions, which may well generate compounds that are too similar to each other. Are we at that stage now?
Chemistry World December 1, 2014 Derek Lowe	Progress at the pace of the slowest Chemistry is a means to an end in drug research, not an end in itself, and that can take some getting used to. It's worth thinking about where chemistry fits into the big picture.
Food Processing September 2011 Diane Toops	IFIC Survey Zeros In On Consumer Perception Of Health And Wellness The seventh annual 2011 IFIC Functional Foods/Foods for Health Consumer Trending Survey shows 87 percent of American consumers are interested in learning more about beneficial products that can provide a host of health benefits.
Chemistry World December 19, 2012 Paul Duckmanton	Inorganic chemistry The depth of coverage of topics in Inorganic Chemistry by R. Gopalan, seems variable in comparison to other inorganic chemistry textbooks.
Chemistry World July 10, 2013 Iain Smellie	Organic chemistry principles in context: a story telling historical approach Organic Chemistry Principles in Context by Mark Green joins a large selection of excellent textbooks currently available to organic chemistry students.