This article discusses water activity, its influence in the shelf life of food, and ways of lowering it to promote food safety
Water Activity (aw) And Food Safety
Fats & Oils: What Exactly Happens At Smoke Point?
Knowing the smoke point of oils is essential—it saves you from cooking food that is not supposed to taste burnt or bitter
Why Reuse Of Cooking Oil To A Certain Extent Is Better
The reuse of cooking oil is totally fine. And to some extent, it is actually even better.
Sodium Benzoate (E211) As A Food Preservative
Searching for the necessary information for sodium benzoate (E211) as a food preservative? This post on sodium benzoate is for the curious consumer, student, or food industry professional.
The Science Behind Why Food Sticks to Cast Iron (And How to Prevent It)
Does your food stick to the pan sometimes when frying? It can be easily avoided when you know how it exactly happens. Learn how.
Caramel Color (E150): What Is It As A Food Additive?
There are other other food additives that can make food products visually appealing to customers. Why the love for caramel color (E150)? Well, for good reasons.
Enzymatic And Non-enzymatic Browning
There are two types of browning: enzymatic and non-enzymatic browning. Years of research has been done to better understand these two.
Korean Study: Overcooking With Air Fryers Creates Toxic
A study says that air fryers can reduce acrylamide formation by up to 90%. But it is not always the case. According to a 2020 study conducted by the Korea Consumer Agency, overcooking with air fryers create more toxic compound called acrylamide.
Umami and Everything You Need To Know About MSG
Does MSG really cause harm? Or just another misunderstood ingredient?