Cultured meat is seen as one way to answer the increasing demand for meat in the future. This blog post discusses how cultured meat is produced.
How Cultured Meat Is Produced
The Science Of Rising Bread (And Why Yours Is Not)
A long time ago, unleavened bread was more common. Unleavened bread is bread prepared without the using of any rising agents, such as yeast or soda. During the ancient times, bread making involved mixing crushed grains and water, and then
Inverted Sugar: What Is It In Food?
Invert sugar is valued because not only it adds sweetness in food, it also has several functional benefits.
How Long Does It Take To Preheat An Oven?
Preheating of oven is an essential step in baking. How long does it take to preheat an oven?
Meat Science: What Is Rigor Mortis?
Rigor Mortis is the stiffening of muscle and the loss of extensibility, marking the transition from muscle to meat.
What Is Disodium Inosinate (E631)?
Disodium inosinate (E631) is a flavor enhancer that imparts meaty or savory taste in foods, including condiments, seasonings, and snacks.
Myoglobin: The Protein That Dictates Meat Color
Myoglobin is the primary pigment contributor of meat. The higher the levels of myoglobin, the redder or darker the meat.
Food Science: The Roles of Sugar In Food
Aside from adding sweetness, sugar has other roles in food as well. In this blog post, we will discuss them briefly.
Why Do Olives Taste So Bad And How To Make Them Taste Better
Olives are naturally very bitter because of a substance called oleuropein, the most prevalent in olives during harvest
Lactic Acid Fermentation: An Overview
The process of lactic acid fermentation gives us probiotic foods such as yogurt and sauerkraut. In this blog post, we’ll see how it works.