Antioxidants: Why you should grab an Orange
Fun fact: Oranges are technically berries, and the zest is not only flavorful but also rich in antioxidants from peels to fruit.
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Eric Tetteh
Feb 124 min read
EGG, THE MYSTICAL BINDING AND PRESERVATIVE AGENT
The tendency of products such as ice cream, chocolate, milk, cakes, etc. containing oil, water, or even gas in some cases as their...
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Eric Tetteh
Feb 64 min read
Relationship between Dietary patterns and Cancer
According to estimates from different authorities, food, nutrition, and physical activity factors account for around one-third of cancer...
538 views0 comments
Lois Adofowaa Amponsah
Feb 52 min read
Food and Brain Health
It is undisputed that food we eat may have either positive or negative impact on our gut microbiome. But have we wondered what the...
609 views6 comments
Eric Tetteh
Jan 313 min read
Why refrigerate smoked meat?
Meat is highly susceptible to deterioration without any preservative or processing measure, and due to its chemical composition, meat is...
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Eric Tetteh
Jan 313 min read
Shelf life of Quince Juice
Fruits generally serve as rich sources of vitamins, mainly vitamins A and C, and excellent sources of fiber. They also contain some...
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The Food Scientist
Jan 214 min read
FACTORS THAT ACCOUNT FOR THE SHELF-LIFE OF PIZZA
Pizza is a dish that was invented in Naples, Italy, and is made with a flattened disk of bread dough and then topped with ingredients of...
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The Food Scientist
Jan 214 min read
SUPERFOODS: MYTHS V FACTS
The contents of this article are based on facts except stated otherwise. In this article, we will discuss what superfoods are, examples...
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The Food Scientist
Jan 214 min read
SUNFLOWER OIL AND OTHER VEGETABLE OIL, WHICH IS BETTER?
How many of us have the perception that sunflower oil is a much better choice than our normal vegetable oil? We will be looking at what...
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The Food Scientist
Jan 203 min read
BOILED V. STEAMED FOODS: WHAT YOU SHOUD KNOW!
I have always wondered whether boiling is a better cooking method that steaming or vice versa. In this article, we will look at what...
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The Food Scientist
Jan 205 min read
COLOUR ADDITIVES: THE MYTH V THE FACTS
FOOD ADDITIVES – WHAT ARE THEY? For centuries, chemical compounds have been added to foods with the purpose of achieving special and or...
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The Food Scientist
Jan 203 min read
IS SALTPETER HARMFUL?
How many of us use saltpeter in our households especially for cooking? Is it quite safe for us to consume or there is a recommended...
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