The water between the myosin and actin filaments can be lost, however, 55% of the muscle weight is retained by the myofibrillar proteins. The so-called “water-holding capacity,” (WHC) refers to this moisture retention. To put it simply, it is fresh meat’s ability to retain its own water.
Blanching involves dipping vegetable or fruit in hot liquid for a brief duration. Here is what it achieves.
Raw milk is rich in nutrients—the primary reason why is it one of the highly perishable food items. To give you an idea, raw milk in the refrigerator may only last for only several days (7 to 10 days). Without
Most people believe adding salt makes the pasta to cook faster. But here is the truth according to science.
This article focuses on ethylene, the gaseous compound that significantly affects ripening in fruits and vegetables.
The Maillard reaction is a complex set of reactions between sugars and amino acids at elevated temperatures.
In this post, we’ll talk about emulsifiers in food—what they are, how they work, and some of their applications.
Water bath canning and pressure canning are two different canning methods at home. The pH and temperature make the difference.
Saccharomyces cerevisiae is one of the most important species of yeast in the food industry.
What exactly is processed cheese? And why was this dairy product invented in the first place?