6
votes
1answer
140 views

What exactly makes bananas go brown?

I know that often oxidation processes are mentioned when referring to the color change from yellow to brown in bananas (specifically: those that you get everywhere in supermarkets, with no seeds). ...
1
vote
1answer
105 views

Does animal fat and meat contributes differently to our body?

Is animal fat harmful to our body or is it harmful if the amount eaten exceeds a certain amount? I have heard fat is more concentrated than protein. If I am correct then we can get more energy from ...
0
votes
2answers
69 views

What nutritious insects exist to farm that require the least attention?

What nutritious insects exist to farm that require the least attention? I'm looking to automate simply, in a self regulating way. Edit: To add detail, I imagine the insects would live densely in a ...
0
votes
0answers
31 views

Ovalbumin Detection

Is there a practical way to detect whether or not a baked good has egg in it? I'm thinking of something that can be brushed on to evolve a color change. Any help is appreciated.
1
vote
0answers
27 views

Glutamine analysis

I use to run a method to analyse all the aminoacids in a food sample. For that I have to hydrololyse the sample and in the last stage of the method I read the amino acids with a ion exchange ...
8
votes
1answer
206 views

What are the biochemical processes occurring when food spoils?

Let's assume for a minute that microbes themselves and their direct toxic products (i.e. endotoxins) aren't toxic to humans. Let's also discount any innate immune responses the body mounts against the ...