Electrolytes are essential minerals that carry electric charges. Dysfunction can make them fire off in unwanted ways. Integral for...

Mold is a fungus related to yeast and mildew. In fermentation mold has complex and cultivated functions. It's used in soy sauce, salami,...

Starch is in many foods including potatoes, rice, cereals and bread. A complex polysaccharide, starch has vital functions in nature and...

Pickling and fermenting are processes for preserving vegetables like green beans. Both enhance flavor and extend shelf life, but methods,...

Whey is a byproduct of cheese making. It comes with nutritional benefits and flavorful culinary options. Explore the production process...

Yogurt is enjoyed throughout the world, created by the natural industry of lactic acid bacteria (LAB). Transformation of milk into yogurt...

Brevibacterium linens is a remarkable microorganism on a mission to spread its pungent aroma everywhere, from the unique bite of cheese...

Pathogens of food include Bacillus cereus , Salmonella typhimurium , Aeromonas hydrophila , and Pseudomonas fragi . Each of these...

In microbiology the bacterium Xanthomonas campestris can be a gift from nature or a scourge of plants. Tiny but mighty, these...

Xanthan Gum, a versatile ingredient with various applications, is a growing trend in multiple industries. In art and food it's valued as...

What exactly causes onions to make a person cry? The answer involves a combination of chemistry and enzymes. The trigger behind the tears...

Sweet oranges in Europe and northern regions are a special treat at Christmas, going back to St Nicolas of Myra (270 - 343) in today's...

Pistacia is a shrub or tree prized for food , resin, tannins, oils and natural turpentine for thousands of years in the Mediterranean...

Neolithic farmers in Britain and northern Europe are the first to drink milk. Early humans are lactose intolerant but consume dairy...

Salt is an essential mineral of life. In food it stimulates taste and is among the oldest preservation methods. Part of the human taste...

Cultivation of apples goes back to the Middle Stone Age in central Asia. The wild ancestor of today's apples still grows naturally in the...