Hydrogenation is a chemical reaction in which hydrogen atoms are added to molecules, typically to unsaturated organic compounds, often converting liquid oils into solid or semi-solid fats. Research published in New Developments in Chemistry addresses hydrogenation in the context of food chemistry and natural product…
Hydrogenation is a chemical reaction in which hydrogen atoms are added to molecules, typically to unsaturated organic compounds, often converting liquid oils into solid or semi-solid fats. Research published in New Developments in Chemistry addresses hydrogenation in the context of food chemistry and natural product modification. Studies have examined the compositional analysis of cocoa products, including cocoa cake, liquor, and alkalized powders sourced from Nigeria, where understanding fat composition and processing effects is relevant to hydrogenation's role in chocolate manufacturing and cocoa butter alternatives. Additional research has explored chemical modifications of natural compounds, specifically investigating damsin derivatives and their selective effects on breast cancer cells, work that involves structural alterations related to hydrogenation chemistry in developing bioactive molecules. These investigations reflect hydrogenation's importance across food science and pharmaceutical chemistry, where controlled addition of hydrogen can alter physical properties of edible fats, improve shelf stability of food products, and modify the biological activity of therapeutic compounds. The topic remains significant for understanding both industrial food processing and the rational design of molecules with specific biological properties.
2 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 2 articles above have been cited 45 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Hydrogenation, linking to each citing work.