What’s Cooking? The Molecules and Mechanisms Behind Taste and Smell
The Pipettepen » Food Science
by Kaeli Welsh
5d ago
Our senses of taste and smell are extremely complex. This article describes the general molecules and proteins that work together to help us perceive flavor ..read more
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Bite-Sized Blues: How Ultra-Processed Foods Nibble at Your Neuro-Wellness
The Pipettepen » Food Science
by Yunzhi Qian
5M ago
Adopting a balanced diet with whole foods and reducing ultra-processed food intake can potentially enhance brain health and mitigate mental health risks ..read more
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Discovering the Dark Matter of Diet
The Pipettepen » Food Science
by Autumn G. Hullings
1y ago
Deemed the “dark matter of diet,” thousands of biochemical compounds found in our food remain unknown but could be the key to disease prevention and treatment ..read more
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Food Coma: Understanding the Science Behind the Phenomenon
The Pipettepen » Food Science
by Yunzhi Qian
1y ago
This article explores the potential reasons and mechanisms behind food coma-the mystery that you get sleepy after eating ..read more
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Don’t In-salt My Cooking: The Power of Sodium Chloride
The Pipettepen » Food Science
by Mark Geisler
1y ago
Salt is a key component of any recipe. Learn how this small molecule has an outsized effect on the flavor of your food ..read more
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The nutty mold – that’s actually good for you!
The Pipettepen » Food Science
by Devina Thiono
2y ago
Fermentation can transform the appearance and nutrition of one food into another - milk can become cheese, cabbage can become kimchi! - utilizing microbial breakdown. Tempeh, a plant-based protein option growing in popularity, is another delicious and nutritious result of fermentation ..read more
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Meating the Demand: The Rise of Alternative Meat
The Pipettepen » Food Science
by Autumn G. Hullings
2y ago
Alternative meats are here to stay! Can they satisfy our demand for more meat, save the planet, and our health?  Meating the Demand: For More “Meat” Alternative meat options once ..read more
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Debunking MSG & “Chinese Restaurant Syndrome”
The Pipettepen » Food Science
by Bree Iskandar
2y ago
Salt is used to season virtually everything – from the simple scrambled eggs made five minutes before your first Zoom meeting, to an entire pot roast that took the whole ..read more
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How to Change Your Genetics
The Pipettepen » Food Science
by Irene Chiang
2y ago
Making this one change could help reduce your risk for major diseases ..read more
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The Science of Thanksgiving Turkey
The Pipettepen » Food Science
by Devina Thiono
2y ago
The Maillard reaction that takes place in nearly all of food preparation ..read more
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