Frozen systems within the food industry rely strongly on the glass transition temperature (Tg‘) in order to maintain their quality in fresh-like conditions and expand storage life. In this post, we will learn how this value is key to food scientists and how it allows the identification of the stability of food quality during processing […]
Communicating your research among other scientists working in the same field and receiving good feedback in the form of an award is one of the best experiences I have ever felt. It is surely not an easy thing, but certainly it makes you feel like you are doing progress and that an academic career is […]
Would you imagine being able to determine where a vegetable has been harvested, if it is fraudulent, or even genetically modified by just analysing a tiny amount of it? The truth is that, you actually can! Nuclear magnetic resonance (NMR) is the way. In this article we will discuss how this physical phenomenon operates, and […]
Fiber Fueled is a bold new plant-based plan that challenges popular keto and paleo diets, from an award-winning gastroenterologist.
EFSA has updated its safety assessment of the food additive titanium dioxide (E-171), following a request by the European Commission in March 2020. The updated evaluation revises the outcome of EFSA’s previous assessment published in 2016, which highlighted the need for more research to fill data gaps. Prof Maged Younes, Chair of EFSA’s expert Panel […]
When we think about milk, it’s difficult not to imagine a bowl of cereals or a simple glass of milk. However, have you ever wondered how many foods do also contain it? Milk and/or its components are widely spread across all kinds of foods.
Who would argue that tea is not good for your health? Tea is, in fact, reported as the oldest medicine in history. Well, there’s something similar that’s even better, kombucha! Join me in this blog post to discover what is it, how is produced, and why is reported to be good for your gut.
Well, I don’t have a baby! Fine, but I’ll stop you there, dear reader, since furan is a cause of concern for everybody, and not only babies. Although a vital hazard to infants and babies, furan is still a toxic and carcinogenic compound to humans!
“Science and Cooking: Physics Meets Food” will make you realize that you’ve been a scientist for a long time. In case you do not know, I am referring to the art of cooking, which is indeed based on basic physics laws.
Can you imagine a technology capable of disinfecting surfaces, packaging, food contact surfaces or even food itself? Well, stop imaging. Cold plasma exists, is innovative, and offers some interesting benefits for the food sector.