Have you ever made a beautiful pesto blend, full of basil flavour, with a vibrant green colour, that didn’t look all that vibrant anymore the day after? Or left that peeled banana or sliced apple for a few hours...
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.
Considering doing a mini course on food chemistry? We’re offering one right here!
