A simple trick using a common kitchen item can stop bananas from going brown too quickly by slowing the natural ripening gas ...

Bananas are a typical climacteric fruit with high respiration and ethylene production rates after harvest, and they show rapid ripening–senescence phenotypes. Here, we demonstrate that ...

The solubility of almond, Brazil nut, cashew nut, hazelnut, macadamia, pecan, pine nut, pistachio, walnut, and peanut proteins in several aqueous solvents was qualitatively and quantitatively assessed ...

This effect is usually verified for films added with hydrophobic compounds, like lipids and waxes. Compounds, as catechins and glycerol, containing high numbers of hydroxyl (OH) groups cause edible ...

Martha Stewart’s site suggests that “bananas can be stored on a kitchen counter until they are ripe, and then they can be ...

The Edible Monument: The Art of Food for Festivals October 13, 2015–March 13, 2016, Getty Research Institute Elaborate artworks made of food were created for royal court and civic celebrations in ...