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Tag food enzymes
What Is Enzymatic Browning and How Can You Prevent It?
Once you’ve peeled your banana, you’d better eat it. Leave it unattended for a couple of hours and you’ll get back to an unappetizing brown banana. Same for apples, pears, avocados, and plenty of other fruits (and some more vegetables).…
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 to…
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…
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? It’s…
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 depend on one type of…
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 applied in a kitchen…
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 that you try to keep respiration going on…