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 [...]

Final lab session of our Food Chemistry class this year. An experience of the effects of pH on browning reactions. We make a variant of traditional soft pretzels, using a rather leaner formula than often used [for us no milk or eggs]. The loss of lactose from the milk and glucose from the egg might [...]

>>>>><<<<< Martin Lersch has a post (Dangerous names)  inspired by an article entitled  “If It’s Difficult to Pronounce, It Must Be Risky” by Hyunjin Song and Norbert Schwarz of the University of Michigan and published in Psychological Science <<<<<>>>>> So… you think there’s nothin’ obviously dangerous sounding in the ciabatta pictured below ? – think [...]