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?
Water Activity (aw) And Food Safety
This article discusses water activity, its influence in the shelf life of food, and ways of lowering it to promote 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.