Sugar caramelization is a complex chemical process that occurs when sugar is heated to a sufficiently high temperature, usually above 170°C. When sugar is heated, sucrose molecules...
Starch is a polysaccharide found in many foods, including rice. It is composed of two types of glucose molecules, amylose and amylopectin. Amylose is a...
Baking soda, also known as sodium bicarbonate, is a widely used chemical compound in cooking for various applications. It is primarily used as a leavening...
When the tomato is cooked, one of the main reasons for the change in its taste lies in the loss of water. Indeed, cooking leads...
Steaming helps reduce the loss of water-soluble vitamins compared to other more aggressive cooking methods such as boiling or frying. Water-soluble vitamins, like vitamin C...
Honey is sweet due to its particular chemical composition which contains a large amount of sugars, mainly glucose and fructose. These two simple sugars are...
Wasabi is a perennial plant native to Japan, known for the spicy taste of its root. This characteristic burning sensation is due to the presence...
The biochemical processes of marinating meat mainly involve three key mechanisms. Firstly, the acidic marinade, often composed of lemon juice, vinegar, or yogurt, acts by...
Browning of cut fruits is a natural phenomenon that occurs in the presence of enzymes called polyphenol oxidases, more commonly known as tyrosinase. When fruits...
Shrimps contain several types of pigments responsible for their color. The main pigments present in shrimps are astaxanthins, carotenoids, and proteins. Astaxanthins are natural pigments...