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5 articles found · Search results for “chemistry”
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Protein denaturation is the unraveling of a protein’s carefully folded three-dimensional structure by heat, acid, or physical force, while its amino acid sequence stays intact. Thi
Food & nutrition
Caramelization is the reaction in which sugar, heated to high temperatures, breaks down and recombines into brown compounds and aroma molecules. We look at how it works, the temper
Food & nutrition
The Atwater general factor system estimates a food’s energy by multiplying each nutrient by a fixed value, such as 4kcal per gram for carbohydrate and protein and 9kcal per gram fo
Food & nutrition
Enzymatic browning is the reaction in which enzymes in fruits and vegetables use oxygen to oxidize phenolic compounds into brown pigments. This piece covers how polyphenol oxidase
Food & nutrition
An emulsion keeps immiscible liquids together as tiny droplets with the help of emulsifiers. From mayonnaise and milk to butter, this piece walks through O/W and W/O types, Bancrof
