Colourful chemistry of canning

Iain A. Smellie; Iain L. J. Patterson

Colourful chemistry of canning

Research output: Contribution to specialist publication › Article

Abstract

Educators may be able to use these anthocyanin experiments to make a connection between the food we eat and the chemical principles that are employed to ensure that canned foodstuffs can be preserved properly.

Original language	English
Specialist publication	Chemical Education Xchange (ChemEd X)
Publication status	Published - 1 Jul 2022

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https://www.chemedx.org/article/colourful-chemistry-canning

4 Article

Colourful chemistry of canning: part 5
Smellie, I. A. & Patterson, I. L. J., 6 Sept 2023, Chemical Education Xchange (ChemEd X).
Research output: Contribution to specialist publication › Article

Open Access
Colourful chemistry of canning: part 3
Smellie, I. A., Patterson, I. L. J. & Chalmers, B. A., 13 Apr 2023, Chemical Education Xchange (ChemEd X).
Research output: Contribution to specialist publication › Article

Open Access
Colourful chemistry of canning: part 4
Smellie, I. A. & Patterson, I. L. J., 18 Aug 2023, Chemical Education Xchange (ChemEd X).
Research output: Contribution to specialist publication › Article

Open Access

Cite this

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title = "Colourful chemistry of canning",

abstract = "Educators may be able to use these anthocyanin experiments to make a connection between the food we eat and the chemical principles that are employed to ensure that canned foodstuffs can be preserved properly.",

author = "Smellie, {Iain A.} and Patterson, {Iain L. J.}",

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AU - Patterson, Iain L. J.

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AB - Educators may be able to use these anthocyanin experiments to make a connection between the food we eat and the chemical principles that are employed to ensure that canned foodstuffs can be preserved properly.

M3 - Article

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Colourful chemistry of canning

Abstract

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Research output

Colourful chemistry of canning: part 5

Colourful chemistry of canning: part 3

Colourful chemistry of canning: part 4

Cite this