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42 articles found
Food & nutrition
The Scoville Scale expresses how hot a chili pepper is as a number, the Scoville Heat Unit (SHU). This article explains why spiciness is actually pain, how the scale is measured by
Food & 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
Rancidity is the process in which the fats in food break down by reacting with oxygen, water, or enzymes, producing unpleasant smells and flavors and lowering quality. We look at i
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
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
Pasteurization heats food below boiling to cut pathogens and spoilage microbes while keeping flavor and nutrition. This piece covers Pasteur’s wine experiments in 1864, Soxhlet’s m
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
What is the deep, savory taste that is neither salty nor sweet? This article covers umami from Kikunae Ikeda's discovery to glutamate, inosinate and guanylate, the synergy effect,
Food & nutrition
Why do bread crusts and grilled meat turn brown and taste so savory? This article explains what the Maillard reaction is and how it works, conditions such as temperature, moisture,
