Bringing food chemistry to life

I don’t need ANY bad news about my espresso coffee! From FECYT – Spanish Foundation for Science and Technology, via “Eurekalert” Here is their press release… “Coffee in capsules contains more furan than the rest” Coffee in capsules contains more furan than the rest, although the levels are still within safe health limits. “Preparing a [...]

One of the short chain fatty acids produced in lower bowel microbial fermentation. Butyric acid production in the human lower gut is promoted by the ingestion of resistant starch [RS]: that is, starch that is resistant to digestion in the preceding elements of the digestive tract via either acidic or enzymatic hydrolysis. There are different [...]

I’ve been having a work “vacation” – working with Craig Ponsford at the “Ponsford’s Place”  Innovation Center [link] to fine-tune our barley bread formulations. We uncovered some interesting processing challenges that point to the particle size of the barley flour as being a suspect. We played with the water because barley has so much great [...]

Once again food gums come to the rescue of our building project. This time – sodium alginate. Here an I applying a slurry of a 2% (w/w) alginate solution containing peat moss, compost, and grass seeds to a newly exposed cut at the back of our driveway. The alginate forms a gel slowly in-situ using [...]