The Contribution of Pyrazines to Flavour
Pyrazines are a class of chemical compounds that contribute to the flavor and aroma of various foods and beverages. They are responsible for providing distinct, […]
Month: July 2010
Gas Chromatography
Gas chromatography (GC) is a powerful analytical technique used in chemistry to separate and analyze the components of a mixture based on their volatility and […]
Reducing Agents In Baking
Baking is now one of the most popular pastimes and attracts great attention – it is justifiably a culinary skill. Baked goods such as bread, […]
Cream of Courgette Soup
Ingredients 2 medium courgettes (zucchini), chopped 1 small onion, chopped 2 cloves garlic, minced 1 tablespoon olive oil or butter 2 cups vegetable broth 1/2 […]
Aprotic Solvents – What Are They Good For?
An aprotic solvent is a class of solvents characterized by the absence of hydrogen atoms bonded to electronegative atoms such as oxygen or nitrogen, which […]
Issues In Fermentation. What Are They? Can They Be Fixed?
During a fermentation process, several problems and issues can arise. The most common is the failure to produce any product whatsoever. If it is a […]