Etiqueta: food

Cooking with yogurt

Manipulating the intestinal microbiota could be beneficial for our health. Yogurt would do so, although evidence on the health effects of consuming these types of microorganisms is very limited.

A day’s worth of bread

In addition to producing new flavours, scents and textures, fermentation allows to preserve large quantities of food surplus, since it creates an acidic or alcoholic medium that prevents the growth of microorganisms that spoil food.

The Invisible Forest

From a culinary standpoint, mushrooms have a high level of free amino acids, among which there is glutamic acid, so they become flavour enhancers in many dishes.

In the Time of Cherries…

Cherries, plums, peaches, apricots and almonds are all fruit of trees of the Prunus genus. Cherries, in particular, are the fruit of Prunus avium, and there are around 900 varieties in production worldwide.

Onion and Garlic: Chemical Protection

Alliaceae is a subspecies of the genus Allium. Some of them are used as food or condiments. These plants have evolved to develop different protection mechanisms against predators, insects and microorganisms.

Why does Persimmon Flesh Become Softer when Put into a Pot with Liquor?

Question sent by IRENE MAYOR SÁNCHEZ (La Vila Joiosa). DANIEL CLIMENT and ESTEVE SOLER answer: Tannins, complex substances inside the group of polyphenols that coagulate certain proteins, are responsible for the mouth feeling of roughness and dryness when eating persimmons. Mucins, proteins present in buccal mucosa,

The Slightly Sweet Scent of Orange Blossom

For centuries, humans have considered the way in which we sense smell. We obtained the answer to this question mainly in the last twenty years. Naturally, the answer is still incomplete: recent discoveries keep opening new fascinating questions.

Add a Pinch of Salt to Taste…

Given its importance, it is not surprising that through evolution we have developed a system to detect the presence of salt, a system that is incorporated into the sense of taste

The Fifth Taste

There is a new flavour in the kitchen: the umami, named by the Japanese scientist Kikunae Ikeda when he discobered a new teste different from the four basics already known: sour, sweet, salty and bitter.