By using ionizing radiation, food irradiation is an effective way to destroy harmful microorganisms and extend the shelf life.
Food Irradiation: Everything You Need to Know
What Is Potassium Bromate (E924) And Why Many Countries Have Banned It In Baked Products?
Potassium bromate (E924) peaked in popularity in the 20th century for it improves the overall quality of baked products. It was until the 90’s when countries started banning the use of it in food products. Why is it banned? And
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
Science Says Never Have Your Steak Well Done
If we are going to involve science here, you would realize that you should not have your steak cooked well done. Here is why.
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.
Food Safety: A Quick Guide To Cleaning and Sanitizing
Do you know the difference between cleaning and sanitizing? They are a requirement before any food manufacturing process commence.
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.
Meat Science: Is Brown Meat Bad?
Meat that has turned brown does not automatically mean it has gone bad. And perhaps, opting for such meat is maybe an even better idea.
What Exactly Is Hardness of Water?
The hardness of water is one of the most essential parameters in many parts of the food industries, particularly in water treatment facilities.