Maillard reaction mechanism – hard core chemistry

(Dis)colouration of foods is a well beloved topic of food chemists. Colour pigments are highly complex, as are the reactions to form them. Browning especially, is a favorite. It’s interesting because there are various chemically completely different ways to turn something brown, with the same end-result: they’re brown (think old …

Enzymes in food – The basics & Pesto

Food is a place full of chemistry. Chemical reactions take place all the time. Sometimes it’s a good thing (think of browning of bread), but sometimes it isn’t so much. Fresh made pesto for instance tends to turn brown quite quickly. This browning is caused by enzymes (very similar to …

What is food chemistry?

You want to know what food chemistry is? Food chemistry is fun :-)! Yes, food chemistry was one of those courses at university that got me really excited. That’s why this month is food chemistry month. To kick that off, I’ll answer the title of this post, ‘what is food …