Questions tagged [food-chemistry]

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Difference between feral and domesticated honey?

Is there any significant differences in composition (and/or taste) between the honey of wild ("feral") honeybees versus that of domesticated ones used in beekeeping?
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Does N-methylcocaine exist in nature?

N-methylcocaine cation (pictured) is a cocaine analog that blocks HERG intracellularly, if somehow it were able to get into a cell. A review of tropane alkaloids in Erythroxylum does not include it, ...
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What are the carbohydrates that are found in white rice?

From this Wikipedia page on rice, it is mentioned that 100g of rice contains 80 g of carbohydrates, of which 0.12 g is "sugar" and 1.3 g is "fibre". I believe the "fibre" ...
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How it will taste if one puts two substances on tongue simultaneously?

If we put two substances having different taste on tongue simultaneously how it will taste? Does specific part of tongue is sensitive to specific taste?
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64 views

Does Penicillium roqueforti produce penicyllin?

I have recently discovered that blue cheese is produced with Penicillium roqueforti. As I know that some Penicillinum sp. produce penicyllin I wonder whether it is produced by P. roqueforti too? The ...
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Are olfactive indicators always the result of inadequacy in sanitation?

Question If you can smell the scent of food in a thoroughly cleaned container, does that imply trace amounts of food particles remain? Scope It goes without saying that our sense of smell is ...
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45 views

Does freezer burn affect only the cells on the surface of food?

Suppose i submerge a banana halfway through in a tray with water. Part of the banana is submerged in water, part of it is on the outside. The water and banana in the tray is being put in the freezer ...
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How is the fermentation in Hákarl different from putrification, at a biochemical level?

My understanding of the types of microbial action in food: Curing: The "non-action" where meat is essentially rendered too salty for much of anything to grow. Sometimes fermentation is used ...
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Biochemistry of production of a yogurt counterpart from coconut milk

About yogurt: The biochemistry of changing animal milk to yogurt is well known. Recapitulating: After some preperatory steps the milk is inoculated with bacteria that consume lactose, producing lactic ...
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What is the consensus, if it exists, on the (absence of) biological effects of artificial sweeteners?

I tried to Google (and PubMed) the question, but it seems to be fairly polarized debate and there does not seem to be a consensus as to whether sweeteners like asparatme, acesulfame etc. have ...
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55 views

can magnesium bicarbonate be absorbed in the mouth?

Can Magnesium Bicarbonate be absorbed in the mouth?" Magnesium Bicarbonate occurs naturally in some mineral waters.
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46 views

What is a general timeline to replace stainless steel SS 316 pipes in food industry?

Does the dairy and/or food industry (specifically but not limited to the USA)considers to replace their stainless steel SS 316 or SS 304 pipes after say 30 years or so? Could someone please share ...