Search results
Results from the WOW.Com Content Network
Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products.
Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
Food rotation is important to preserve freshness. When food is rotated, the food that has been in storage the longest is used first. As food is used, new food is added to the pantry to replace it; the essential rationale is to use the oldest food as soon as possible so that nothing is in storage too long and becomes unsafe to eat. Labelling ...
Food processing. Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from grinding grain into raw flour, home cooking, and complex industrial methods used in the making of convenience foods. [1] Some food processing methods play important roles in ...
Teclu burner. A Bunsen burner, named after Robert Bunsen, is a kind of ambient air gas burner used as laboratory equipment; it produces a single open gas flame, and is used for heating, sterilization, and combustion. [1][2][3][4][5] The gas can be natural gas (which is mainly methane) or a liquefied petroleum gas, such as propane, butane, or a ...
Round-bottom flasks (also called round-bottomed flasks or RB flasks) are types of flasks having spherical bottoms used as laboratory glassware, mostly for chemical or biochemical work. [1] They are typically made of glass for chemical inertness; and in modern days, they are usually made of heat-resistant borosilicate glass.
Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products. [1][2] Given its reliance on food ...
Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms — yeasts or bacteria —without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or ...