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.
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.
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.
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,
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.
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.