Sugar has a significant preserving power on food thanks to its action on water. Indeed, sugar is hygroscopic, which means it has the ability to...
Berries are rich in fiber, an essential element for digestive health. Dietary fiber is non-digestible carbohydrates found in plants. They are necessary for the proper...
The egg is composed of three main parts: the yolk, the egg white, and the shell. The yolk is rich in fats, proteins, minerals, and...
Some flavors may seem to fade after the food has been refrigerated. This phenomenon is due to different chemical reactions that occur during storage at...
Mushrooms are composed of 90% water, giving them a juicy and delicate texture. They are also rich in dietary fibers, minerals such as potassium, selenium, and phosphorus,...
Sparkling water is mainly composed of water, carbon dioxide, mineral ions, and sometimes other additives such as natural or artificial flavors and sweeteners. The water...
During the baking of bread, the loss of moisture is a key element of the process that helps to make the crust crispy. When the...
When cooking potatoes, one of the reasons they become soft is the loss of starch. Starch is one of the main components of potatoes. In...
Pasteurization of milk is a thermal process used to destroy pathogenic bacteria while preserving its nutritional properties. There are two main methods of pasteurization: high...
In the 17th century, tea was introduced in Great Britain and quickly became popular among the aristocracy. The tradition of drinking tea then spread to...
