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![FACTORS THAT ACCOUNT FOR THE SHELF-LIFE OF PIZZA](https://static.wixstatic.com/media/f387e6_b711a3cd99a34c188efed96fbc02787f~mv2.jpg/v1/fill/w_360,h_341,fp_0.50_0.50,q_90,enc_auto/f387e6_b711a3cd99a34c188efed96fbc02787f~mv2.webp)
The Food Scientist
Jan 21, 20244 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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![SUPERFOODS: MYTHS V FACTS](https://static.wixstatic.com/media/f387e6_52c156f5743a4da3899d5367958e81dc~mv2.jpg/v1/fill/w_454,h_341,fp_0.50_0.50,q_90,enc_auto/f387e6_52c156f5743a4da3899d5367958e81dc~mv2.webp)
The Food Scientist
Jan 21, 20244 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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![Detecting Shrimp Powder Adulteration with Near Infrared Spectroscopy](https://static.wixstatic.com/media/f387e6_ca04a219d7cb4314957e4fe94c72e91e~mv2.png/v1/fill/w_454,h_341,fp_0.50_0.50,q_95,enc_auto/f387e6_ca04a219d7cb4314957e4fe94c72e91e~mv2.webp)
The Food Scientist
Jan 21, 20241 min read
Detecting Shrimp Powder Adulteration with Near Infrared Spectroscopy
Shrimp is a common seafood that is often processed into culinary powder by using only the abdomen of the shrimp. Some producers are...
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![SUNFLOWER OIL AND OTHER VEGETABLE OIL, WHICH IS BETTER?](https://static.wixstatic.com/media/f387e6_db127968633f468ea506f39cdfa7330b~mv2.jpg/v1/fill/w_454,h_341,fp_0.50_0.50,q_90,enc_auto/f387e6_db127968633f468ea506f39cdfa7330b~mv2.webp)
The Food Scientist
Jan 21, 20244 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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![BOILED V. STEAMED FOODS: WHAT YOU SHOUD KNOW!](https://static.wixstatic.com/media/f387e6_a83b3fc27d124524aa1d422da4495cd9~mv2.jpg/v1/fill/w_454,h_341,fp_0.50_0.50,q_90,enc_auto/f387e6_a83b3fc27d124524aa1d422da4495cd9~mv2.webp)
The Food Scientist
Jan 20, 20243 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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![COLOUR ADDITIVES: THE MYTH V THE FACTS](https://static.wixstatic.com/media/f387e6_41a4b3442c9143a99013bd722bf9130f~mv2.jpg/v1/fill/w_454,h_341,fp_0.50_0.50,q_90,enc_auto/f387e6_41a4b3442c9143a99013bd722bf9130f~mv2.webp)
The Food Scientist
Jan 20, 20245 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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![IS SALTPETER HARMFUL?](https://static.wixstatic.com/media/f387e6_ecd027f5698b4906a8801a93f4e0c87e~mv2.jpg/v1/fill/w_454,h_341,fp_0.50_0.50,q_90,enc_auto/f387e6_ecd027f5698b4906a8801a93f4e0c87e~mv2.webp)
The Food Scientist
Jan 20, 20243 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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