food enzymes Archives - Food Crumbles

Food Chemistry Basics

Managing enzymes in food – Basics of enzyme science

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...

March 23, 2020

7 min read

Understanding Ingredients

Bake better bread with enzymes (benefits of Maltogenic Amylase)

This is a guest post by Morgan Walker Clarke. Morgan is from Dallas, Texas, works in the hospitality industry and has an interest for food and science that he loves to share with us! Using enzymes in baking is not a new...

February 16, 2019

8 min read

Food Chemistry Basics

What Is Enzymatic Browning and How Can You Prevent It?

Once you’ve peeled your banana, you’d better eat it. If you forget about it and return a few hours later it will have turned an unappetizing brown. Same goes for leaving an unpeeled banana on your counter...

December 1, 2017

9 min read

Storing Food

Food spoilage – Rancidity and food chemistry

Ever found back an old bag of peanuts that just didn’t taste or smell good anymore? A little sour maybe but otherwise just not as good as a fresh peanut? Or have you had a similar experience, but with butter...

September 14, 2017

7 min read

sous vide

The Casein Family – Science of Cheese Proteins

There are so many different types of cheese: brie, fresh cheese, mozzarella, gruyere, parmezan, Gouda, paneer, emmentaler and I could go on for a lot longer. What’s interesting though is how they just about all...

May 11, 2017

7 min read

How to Make Homemade Cheese Using Rennet (+ Herb Cheese Recipe)

Being a food scientist I have quite a bit of theoretical background in the (food) sciences. But nothing’s better than actually applying that science. Which is also the great thing about food science: it can be...

November 29, 2016

5 min read

Researching Ingredients

Factors That Influence the Respiration of Fruits and Vegetables

After harvest, fruits and vegetables continue to ‘live’. The respiration of fruits and vegetables keeps on going until all supplies have been depleted. For keeping fruits and vegetables fresh it is essential...

September 18, 2016

8 min read

Tag - food enzymes

Managing enzymes in food – Basics of enzyme science

Bake better bread with enzymes (benefits of Maltogenic Amylase)

What Is Enzymatic Browning and How Can You Prevent It?

Food spoilage – Rancidity and food chemistry

The Casein Family – Science of Cheese Proteins

How to Make Homemade Cheese Using Rennet (+ Herb Cheese Recipe)

Factors That Influence the Respiration of Fruits and Vegetables

Hi!

Become a food science pro!

Looking for something?

Take one of our courses!