by michel.infantes@hotmail.com | May 3, 2023 | Academic
Yeast Baker Yeast We will only talk about real biological yeast. This is not the place to talk about other leavening agents such as baking soda. These powders are mixes of salts (sodium bicarbonate, ammonium bicarbonate, etc.) providing gas for dough expansion during...
by michel.infantes@hotmail.com | Apr 20, 2023 | Non classé
Plant fermentation Plant Fermentation Plant material fermentation has been part of human food and beverages since the dawn of time. It was used to preserve food and enhance nutritional or organoleptic properties. In antient times, fermented beverages and porridges...
by michel.infantes@hotmail.com | Apr 7, 2023 | Academic
Vitaconnect Event Vitaconnect Event – 6 april 2023 Science 2 Food has been attending Vitaconnect, the big Vitagora event. This event was taking place together with the annual general assembly. The program was including conferences, thematic workshops...
by michel.infantes@hotmail.com | Mar 21, 2023 | Academic
Spirulina Spirulina is not an alga No, Spirulina is not an alga based on the classification of living things. Spirulina is often studied within the seaweed group of blue algae (Cyanophyceae) along with red alga (Rhodophyceae), green algae (Chlorophyceae), and brown...
by michel.infantes@hotmail.com | Mar 5, 2023 | Industrial
Jackfruit Jackfruit as meat Jackfruit is becoming one of the new meat substitutes. This big and massive fruit originated from Asia. This fruit has a pulpy flesh containing fibers and providing a meat texture feeling. Before considering vegan applications, let’s talk...
