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News Archive
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that results in browned foods like seared steaks and toasted bread. When proteins and sugars are mixed together and heated, new chemical compounds are formed. Some are responsible for new flavors and some, according to a new study published in the Journal of Dairy Science, may protect us against cardiovascular disease.
The U.S. Food and Drug Administration has issued a draft guidance on the use of inks, pigments, flavors, and other physical-chemical identifiers (PCIDs) by manufacturers to make drug products more difficult to duplicate by counterfeiters, and to make it easier to identify the genuine version of the drug.
A new study by Queen's University researcher Susan Brogly (Surgery) has revealed that 25 per cent of women suffering from a prenatal opioid dependence were not being treated for their addiction.
There are many false beliefs and myths about the role of oxidants and antioxidants in the human body. Traditionally, oxidants are presented as harmful and antioxidants as health-promoting. However, scientists have known for many years that endogenous oxidants are essential chemical messengers that help keep up the functions of the organism.
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