As-salt on sweet pineapples. Taste. Brain signals. Ions and acids. And why pineapples taste sweeter with salt. Continue reading… Facebook Twitter LinkedIn
Why it is not easy staying green. Heat. Acids. Denaturation. And what happens to chlorophyll during cooking. Continue reading… Facebook Twitter LinkedIn
It’s not in de-nature to be juicy! Proteins. pH. Electrical charges. And when acids make marinated meat leathery. Continue reading… Facebook Twitter LinkedIn
Knife me and you’ll sulfur the consequences. Volatile compounds. Enzymes. Soil. And how to stop the tears when cutting onions. Continue reading… Facebook Twitter LinkedIn
Giving fish some lemon aid. Acids. Bacteria. TMAO. And why Chinese restaurants have tanks of swimming fish. Continue reading… Facebook Twitter LinkedIn
Guess how often we have hydrocarbons in our food?
Guess how often we have hydrocarbons in our food?
