‘Green’ chemistry extraction method developed for hot capsicum fruit

Plant pigments are an important source of non-toxic compounds for use as food or cosmetic coloring agents. In addition to their known nutritional value, the red pigments in Capsicum (chile pepper) are important as sources of non-toxic red dyes; the red pigments are added to many processed foods and cosmetics to enhance their appearance. Certain … Continue reading

Chemistry Of Cooking

  A Biochemist Explains The Chemistry Of Cooking January 1, 2009 — A biochemist and cook explains that cooking is all about chemistry and knowing some facts can help chefs understand why recipes go wrong. Because cooking is essentially a series of chemical reactions, it is helpful to know some basics. For example, plunging asparagus into … Continue reading