Only a few centuries ago, European (and likely many others) seamen died by the dozens during months long sea voyages to the East. Trips to the East, essential for European traders to get those beloved spices, fabrics...
Category - Food Chemistry Basics
Ever wondered why/how a banana browns, how a piece of meat gets those classic grill marks, why a broccoli is green (and can turn yellow or mushy green), why an orange is orange or how yeast ferments? All of those are questions that can be answered using food chemistry.
Food chemistry studies and analyzes molecules and their transformations/reactions in food.
However, before you can start doing these more complex analyses on your food, it’s useful to have your basics sorted. The articles you will find here do just that.