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10 articles found · Search results for “molecules”
Clear searchFood & nutrition
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
Gluten is a net-like mass of protein that forms when two wheat proteins meet water and become entangled. We look at how it forms, how flour types differ, the cooking tricks that st
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
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
Food & nutrition
Fresh rice turns hard in the fridge, and bread grows crumbly over days—because of starch retrogradation. This article explains gelatinization and retrogradation, the conditions tha
Food & nutrition
Today's dining tables are more varied and delicious than ever. Crispy fried chicken, golden-brown grilled pork belly, and bread that is crisp outside and moist inside. But behind t
Food & nutrition
Sugars play an important role in the diet, but excessive intake can cause a variety of health problems. To prevent these problems and maintain optimal health, it is essential to ha
Food & nutrition
Omega-3 fatty acids are nutrients involved in cell membranes and several physiological functions. Their effects on cardiovascular health, brain function, and inflammation have been
Food & nutrition
Carbohydrates are one of the indispensable nutrients in our daily diet and are a major source of energy. Carbohydrates are divided into simple and complex carbohydrates, each of wh
