Microemulsions: An Overview
Microemulsions are thermodynamically stable, isotropic mixtures of oil, water, and surfactants, often with a co-surfactant. They are typically in the size range of 10–100 nm, […]
Articles by smitsa
Spicy Thai Salad with Minced Pork
Here’s a classic and flavorful Thai dish: Spicy Thai Salad with Minced Pork, also known as Larb Moo (ลาบหมู). This iconic northeastern Thai salad is […]
Portokalopita
Portokalopita (Greek: πορτοκαλόπιτα) is a Greek orange phyllo cake, beloved for its moist, syrup-soaked texture and bright citrus flavor. The name comes from “portokali” (orange) […]
Loukoumades
Fried dough balls, similar to doughnut holes, drenched in honey syrup and sprinkled with cinnamon and crushed nuts. Loukoumades (Greek: λουκουμάδες) are small, golden, deep-fried […]
The Vaginal Microbiome and the Benefits of Vaginal Lactobacilli
The vaginal microbiome plays a fundamental role in maintaining the health of the female reproductive tract. Comprised of a diverse community of microorganisms, this microbiome […]
What is Glucagon-Like Peptide-1 (GLP-1)?
Glucagon-like peptide-1 (GLP-1) is an incretin hormone, which means it’s released from the gut (intestine) in response to food and helps regulate blood glucose levels. […]
Ghrelin
Ghrelin is a powerful hunger hormone—often called the “hunger signal”—produced mainly by the stomach, and to a lesser extent by the small intestine, pancreas, and […]
Secretagogue Receptors
A secretagogue receptor is a receptor that binds to a secretagogue—a substance that stimulates the secretion of another substance (often a hormone, enzyme, or other […]
What is Peptide YY (PYY)?
Peptide YY (PYY) is a gut hormone that plays a key role in regulating appetite and digestion, particularly in promoting satiety (the feeling of fullness) […]
Anarokrema
Anarokrema (Greek: Αναρόκρεμα) is a traditional Cypriot dessert made primarily with anari cheese, a soft, mild whey cheese similar to ricotta. Soft cheese as part […]
Pastelaki
Pastelaki (Greek: Παστελάκι) is a traditional Cypriot and Greek sweet—a nut or seed brittle made with honey, carob syrup, or sugar, often flavored with sesame […]
Preparation of Alfredo Sauce
Alfredo sauce is a rich, creamy white sauce that originated in Italy but became especially popular in American-Italian cuisine. It’s typically served with pasta—most famously […]
The Egyptian Cheese: Ras Cheese
Ras cheese is a traditional Egyptian cheese known for its hard texture and sharp, salty flavour. It is one of the most popular and widely […]
Creating Food Microgels
Food microgels are a new form of generating texture and stability in a range of products, of creating new delivery systems for flavour and nutraceuticals. […]
The Bacteria: Clostridium botulinum
Clostridium botulinum is a Gram-positive, rod-shaped, anaerobic, spore-forming bacterium best known for producing botulinum toxin, one of the most potent neurotoxins known to science. Biology […]
Quesadillas
Quesadillas are a beloved dish in Mexican cuisine, and they’ve become popular worldwide in various forms. At their core, quesadillas are tortillas filled with cheese, […]
Carne Asada
Carne asada is a Mexican dish consisting of chargrilled and sliced beef, usually marinated and cooked over high heat to achieve a charred exterior and […]
The Mixed Herb Bouquet
Mixed herb bouquets, known as bouquets garnis in French cuisine or hierbas de olor in Latin American cooking, are a blend of aromatic herbs used […]
The Cuisine Of Ecuador
Ecuadorian cuisine is diverse and rich in flavor, heavily influenced by the country’s varied geography, ranging from the coastal regions to the high Andes mountains […]
Neurospora crassa
Neurospora crassa is a filamentous fungus that has been extensively used as a model organism in genetics, molecular biology, and biochemistry. It’s also involved in […]