Blanching involves dipping vegetable or fruit in hot liquid for a brief duration. Here is what it achieves.
What Does Blanching Fruits And Vegetables Achieve?
UHT And Pasteurized Milk: What’s The Difference?
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
The Science of Why Salt Is Added To Pasta
Most people believe adding salt makes the pasta to cook faster. But here is the truth according to science.
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.
Emulsifiers In Food: What Are They?
In this post, we’ll talk about emulsifiers in food—what they are, how they work, and some of their applications.
Home Canning: The Importance of pH
Water bath canning and pressure canning are two different canning methods at home. The pH and temperature make the difference.
Saccharomyces Cerevisiae Yeast In The Food Industry
Saccharomyces cerevisiae is one of the most important species of yeast in the food industry.
Food Science: What Is Processed Cheese?
What exactly is processed cheese? And why was this dairy product invented in the first place?
How Instant Coffee Is Made (And What Is Lost From Ground Coffee)
Are we losing some things with instant coffee that we would get from brewed coffee? A quick review of how instant coffee is made will better answer this question.