The Science Behind Cooking
Preserving foods has always been one of the main challenges of food processors, but maintaining the freshness, flavor and color of them has been a bigger one. HPP presents itself as a novel preservation technology that maintains the desired organoleptic properties. High Pressure Processing (HPP) is a novel treatment technology for the processing and preservation […]
Full dairy, non-dairy, soft serve or yogurt? All are loved around the globe, but what secrets does this beloved ice cold treat hide? Ice cream is considered by many food science professionals as one of the most complex food colloids to exist, but why is this affirmation sustained by so many professionals and why is […]
How is UV light being used in the food industry? What are its benefits? and Does it have perjudicial effects on health? UV radiation is a widely known and used disinfection technology for water treatment around the globe due to its high efficiency and lack of use of chemical substances and high heat; thus the […]
What are oleogels? How do they work? How are they revolutionizing the food industry?
Chocolate is the world’s favorite treat, it’s the perfect combination of flavor, texture and aroma.It doesn’t matter if it is dark, white or milk, chocolate is well loved by all but how exactly is it made?
In the food science field, neural networks present a revolutionary tool for determining food properties, estimating product shelf life, assessing food quality, and various other applications, all at a reduced cost and execution time.
Italian, Swiss, German or classic american, buttercream is considered cupcake’s favorite topping; but what distinguishes all these delicious toppings?
Why is wheat flour so important in baked goods? and Why is it so hard to replace it in gluten – free and keto products?
Does water have taste? We are told all are lives that drinking water should be tasteless, odoless and colorless; but it’s that true?