During the cheese ripening (affinage) process, several chemical and physical changes take place that lead to texture, flavor, aroma, and color development.
The Chemistry of Cheese Ripening
How Whipping Turns Egg Whites Into A Foam
Many food preparations use egg whites to create foam. Foams are those substances that form by dispersing or trapping gas (bubbles) in a solid or liquid.
Why You Should Not Use Pasteurized Egg (Whites)
The main objective of pasteurization is to eliminate bacteria that may be present and reduce the risk of foodborne illness. But there is one disadvantage with pasteurized eggs, though—it can be a troublesome ingredient.
Starch Gelatinization: What Is It?
When starch and water are heated, a process known as starch gelatinization occurs, which causes the starch granules to expand.
Ethylene And Ripening In Fruits And Vegetables
This article focuses on ethylene, the gaseous compound that significantly affects ripening in fruits and vegetables.
What Happens During The Maillard Reaction?
The Maillard reaction is a complex set of reactions between sugars and amino acids at elevated temperatures.
The Importance Of Ozone In Food Processing
The interest in the use of ozone in food processing has grown significantly in recent years— from environmentalist to consumers.
The Science Behind Caramelization
This article is about the science behind caramelization, a very complex process that occurs in food.
Food Preservative: What Is Sorbic Acid (E200)?
Sorbic acid as a preservative, (and its salts, sodium sorbate, potassium sorbate, and calcium sorbate) is one of the most commonly used in foods. Some of its applications include wines, cheeses, fruit juices, meat and fish products. Sorbic acid also has its
Food Chemistry: The Reasons Why Honey Does Not Spoil
It’s true that honey as a very long shelf life.What’s so different with honey that expiry dates seemingly do not apply to it?