Tag: Food science

According to research published in the *International Journal of Pharmaceutical and Bio Medical Science*, the pH of raw red ginger can range between 5.6 and 6.5, but its metabolic effect is often considered alkaline. This duality is a key aspect of understanding what the pH balance of ginger actually is and how it influences the body.

A significant portion of corn's total protein content, sometimes exceeding 50%, is made up of a class of proteins known as zeins. But what is the main protein in corn, and why is this nutritionally important? The answer lies in understanding the composition and quality of this specific protein.

According to research published by the National Cancer Institute, heating garlic immediately after chopping can inactivate a crucial enzyme. Crushing garlic breaks cell walls, allowing a powerful compound to form, which raises the question: does crushing garlic make it healthier?

While some sources claim starches are neutral, a slurry of pure starch in water actually exhibits a slightly more acidic pH than water alone. So, are starches acidic or alkaline? The truth lies in a combination of their inherent chemical properties and how our bodies process them.

According to regulatory bodies like the FDA and EFSA, sodium propionate is generally recognized as safe (GRAS) when used as a food preservative. However, like many food additives, consumers often question its safety profile, applications, and any potential health risks.

Dextrose, a simple sugar chemically identical to glucose, is a staple ingredient across numerous industries, from food and beverage to pharmaceuticals. Because of its versatility and cost-effectiveness, it serves multiple functions beyond mere sweetness, including preservation, texture enhancement, and a powerful energy source.

Boiling is a common and traditional cooking method, but it comes at a cost to the nutritional content of food, especially vegetables. A significant amount of vitamin C, for instance, can be reduced by more than half in vegetables like broccoli, cabbage, and spinach after just 10 minutes of boiling. Knowing which nutrient is most affected by boiling can help you make informed choices to preserve the health benefits of your food.

According to a 2022 medical journal publication, nutritional biochemistry examines the relationship between diet and bodily processes to provide energy and maintain health. The biochemical definition of food, therefore, extends beyond its simple edible nature to encompass the specific chemical components that are absorbed and utilized by an organism's cells to support growth, provide energy, and facilitate vital metabolic processes.

According to USAID, unreconstituted nonfat dry milk is composed of approximately 36% protein by weight. This is just one example of how dry milk contains protein, with the specific amount varying based on whether it is whole, nonfat, or a protein concentrate. This nutritional overview provides a deeper look into the composition and benefits of this versatile pantry staple.

The concept of measuring energy in food dates back to the 18th century, with initial experiments linking respiration to combustion. The journey to understand how did humans come up with calories involves a surprising cast of scientists and engineers, and was not a straightforward process, evolving significantly over centuries of scientific inquiry.