I have a sweet tooth but I prefer something NASA sweet. Space. Sweeteners. Stereoisomers. And the inside story of how discoveries took off. Continue reading… Facebook Twitter LinkedIn
Making the cut. Cell walls. Enzymes and amino acids. Knife skills. And how to cut our food to get the flavors just right. Continue reading… Facebook Twitter LinkedIn
Making a strong caseins for milk. Calcium and protein. Digestive enzymes. Stomach absorption. And why milk is great for babies and bodybuilders alike. Continue reading… Facebook Twitter LinkedIn
Tongue (pro)teases. Proteases. Heat. Stomach acids. And why pineapples burn our tongues (and when they don’t). Continue reading… Facebook Twitter LinkedIn
“You smell heavenly, but I can’t be with you.” Sulphur. Enzymes. Liver. And the science behind the advice not to mix alcohol and durians. Continue reading… Facebook Twitter LinkedIn
You feel so good inside. Enzymes. Shapes. Entrepreneurship. And why enzymes are like lovers, locks, and keys. Continue reading… Facebook Twitter LinkedIn
Love meat tender, love meat sweet. Collagen. Enzymes. Proteins. And how the bromelain in pineapples tenderizes meat. Continue reading… Facebook Twitter LinkedIn
Oh say can jui-cy, how much I’ve aged for you? Enzymes. Temperature. Aging. And how to roast juicy and tender beef at home. 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
Whichever way you slice it, its tan just didn’t look good. Enzymes. Oxidation. Browning. And how to keep cut apples from turning brown. Continue reading… Facebook Twitter LinkedIn