As-salt on sweet pineapples. Taste. Brain signals. Ions and acids. And why pineapples taste sweeter with salt. Continue reading… Facebook Twitter/X LinkedIn
Why it is not easy staying green. Heat. Acids. Denaturation. And what happens to chlorophyll during cooking. Continue reading… Facebook Twitter/X 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/X 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/X LinkedIn
Giving fish some lemon aid. Acids. Bacteria. TMAO. And why Chinese restaurants have tanks of swimming fish. Continue reading… Facebook Twitter/X LinkedIn
Guess how often we have hydrocarbons in our food?
Guess how often we have hydrocarbons in our food?
