Tag - food enzymes

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...

May 20, 2018
7 min read
sous vide

The Casein family – Protein & cheese science

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...

January 1, 2020
7 min read

Homemade Cheese Science (2) – Rennet & fresh herb cheese

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...

August 18, 2019
5 min read
peas (kapucijners)
Understanding Ingredients

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...

January 1, 2020
8 min read
Food Chemistry Basics

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...

May 20, 2018
6 min read