Souzouko
Souzouko (Greek: Σουτζούκος or Σουζούκος) is a traditional Cypriot and Greek sweet made from grape must (juice) and nuts, especially almonds or walnuts. It’s a […]
Articles by smitsa
Food Composition and Microstructure on T1R/T2R Activation
Food composition and microstructure significantly influence the availability of flavour and nutrient compounds, as well as the activation of taste receptors—T1Rs (sweet and umami) and […]
What is glucose-dependent insulinotropic polypeptide (GIP)?
Glucose-dependent insulinotropic polypeptide (GIP) is a hormone involved in the regulation of insulin secretion in response to food intake. This hormone is well reviewed by […]
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, […]
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. […]
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 […]
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 […]