Scienceofcooking.com

Science of Cooking

WEBBrowning, or the Maillard reaction, creates flavor and changes the color of food. Maillard reactions generally only begin to occur above 285°F (140°C). Until the Maillard reaction …

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Healthy Molecules from Healthy Foods

WEBIP-6. IP6 ( inositol polyphosphate), or phytic acid, is the principal storage form of phosphorus in many plant tissues, especially bran and seeds. It can be found in cereals …

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What is Soy Sauce and whats are health benefits

WEBSoy Sauce or Soya Sauce. Soy sauce (US) or soya sauce (UK) is a fermented sauce, made from soybeans (soya beans), roasted grain, water and sea salt (US will use salt unless …

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Health Benefits of Garlic

WEB1. Boosts immune system. Garlic has immune-boosting properties due to its high concentration of antioxidants, which help to fight off harmful bacteria and viruses. A …

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What are essential fatty acids and why are they necessary

WEBThese fats must come from the food we eat. These fats are called the essential fatty acids (EFAs) and are not saturated but are unsaturated fats. The essential fatty acids are …

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About Lectins, Beans -- and why soak them

WEBBeans have a very high concentration of lectins. So much that just five raw Kidney Beans can kill a human. This will happen because the lectins will bind to the sugar molecules …

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Health Benefits of Chocolate

WEBAntioxidant Activity. A polyphenol antioxidant is a type of antioxidant containing a polyphenolic substructure. Cocoa found in chocolate contains more phenolic …

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Effects of Maillard Reaction during Cooking

WEBWhen the mushrooms are allowed to sit in an uncrowded environment, water will evaporate and browning will occur. The end result is a golden, meaty, tasting mushroom thanks to …

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Health Benefits of Shitake Mushrooms

WEBhealth benefits of shitake mushrooms . Lenthionine, a key flavour compound of shiitake, also inhibits platelet aggregation, so it is a promising treatment for thrombosis.[6] Active …

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Science of Slow Cooking

WEB160°F/70°C -- Connective tissue collagen begins to dissolve to gelatin. Melting of collagen starts to accelerate at 160F and continues rapidly up to 180F. Well Done Slow Cooked …

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Duck fat compared to butter and olive oil

WEBThe melting point of Olive Oil is -6 °C or 21 °F. Fatty Acid Compositions of Duck Fat, Olive Oil and Butter. Duck fat contains 35.7% saturates, 50.5% monounsaturates (high in …

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Science of Coffee Fruit

WEBThe Coffee fruit is a bright red, cherry-like fruit about the size of a grape that protects the seed or coffee bean within the fruit. Just like ordinary cherries, the coffee fruit is also a …

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Science Behind Broccoli Sprouts

WEBBroccoli, Brussels sprouts, broccoli sprouts (3 day old broccoli sprouts contain 400x amount as regular broccoli), cabbages, and horseradish (has up to 10 times more …

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Scientific Research on Chocolate

WEBThe Acute Electrocortical and Blood Pressure Effects of Chocolate. Neuro Regulation, 2015 -Chocolate increases brain characteristics --inmproves attention-- helps on mid-day …

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What are the different types of Omega-3 fatty acids

WEBThere are 11 different types of Omega-3 fatty acids. The three most important ones are EPA, DHA and ALA. EPA Omega-3 fatty acid--In chemical structure, EPA is a carboxylic …

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How to Freeze zucchini flowers

WEBEmpty and dry out the plastic box the zucchini flowers come in. Put a layer of paper towel on the bottom and add one layer of zucchini blossom on top of the paper towel. Put …

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Enhancing flavor by using umami rich foods

WEBRoasted tomatoes freeze well for the winter and are an excellent flavor booster for many dishes. Pan roasting portabello mushrooms until browned to the point of being …

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What are trans fat

WEBEssentially, trans fat is made when hydrogen is added to vegetable oil -- a process called hydrogenation. Hydrogenation increases the shelf life and flavor stability of foods …

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How to Render Duck Fat

WEBA comparison of the two methods for How to Make Duck Fat. METHOD I : BOILING THE FAT IN WATER. METHOD II : RENDERING THE FAT WITHOUT WATER. Remove the …

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Why does gluten cause an immune response

WEBWhen people with celiac disease eat foods with gluten, their immune system reacts by damaging the villi. Because of the damage, the villi are unable to properly absorb iron, …

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