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#foodscience — Public Fediverse posts

Live and recent posts from across the Fediverse tagged #foodscience, aggregated by home.social.

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  1. Everything you wanted to know about your air fryer but were afraid to ask.

    Why do chips turn crispy? Does shaking the basket help? And is it just a small fan oven?

    This MTN Weekend: the science behind the crunch, a Dutch inventor and that fourth chip eaten “strictly to check consistency”.

    movetheneedle.news/brands/mtn-

    #MTNWeekend #AirFryer #FoodScience #technology #engineering #innovation #Netherlands #philips

  2. Everything you wanted to know about your air fryer but were afraid to ask.

    Why do chips turn crispy? Does shaking the basket help? And is it just a small fan oven?

    This MTN Weekend: the science behind the crunch, a Dutch inventor and that fourth chip eaten “strictly to check consistency”.

    movetheneedle.news/brands/mtn-

    #MTNWeekend #AirFryer #FoodScience #technology #engineering #innovation #Netherlands #philips

  3. Everything you wanted to know about your air fryer but were afraid to ask.

    Why do chips turn crispy? Does shaking the basket help? And is it just a small fan oven?

    This MTN Weekend: the science behind the crunch, a Dutch inventor and that fourth chip eaten “strictly to check consistency”.

    movetheneedle.news/brands/mtn-

    #MTNWeekend #AirFryer #FoodScience #technology #engineering #innovation #Netherlands #philips

  4. Everything you wanted to know about your air fryer but were afraid to ask.

    Why do chips turn crispy? Does shaking the basket help? And is it just a small fan oven?

    This MTN Weekend: the science behind the crunch, a Dutch inventor and that fourth chip eaten “strictly to check consistency”.

    movetheneedle.news/brands/mtn-

    #MTNWeekend #AirFryer #FoodScience #technology #engineering #innovation #Netherlands #philips

  5. And about to get started - as soon as the library doors open up!
    Apparently 40+ sign ups! And already people clamoring, ok ok maybe just milling, 😅 to get in!

    Ok. Now we're in! Food is here! Now we're talking 😀

    #Food #Chemistry #FoodScience

  6. And about to get started - as soon as the library doors open up!
    Apparently 40+ sign ups! And already people clamoring, ok ok maybe just milling, 😅 to get in!

    Ok. Now we're in! Food is here! Now we're talking 😀

    #Food #Chemistry #FoodScience

  7. And about to get started - as soon as the library doors open up!
    Apparently 40+ sign ups! And already people clamoring, ok ok maybe just milling, 😅 to get in!

    Ok. Now we're in! Food is here! Now we're talking 😀

    #Food #Chemistry #FoodScience

  8. And about to get started - as soon as the library doors open up!
    Apparently 40+ sign ups! And already people clamoring, ok ok maybe just milling, 😅 to get in!

    Ok. Now we're in! Food is here! Now we're talking 😀

    #Food #Chemistry #FoodScience

  9. @withinity aaah going down a rabbit hole but I have some familiar footholds so I best get back to making my slides
    But here's some info that's relevant

    "foods high in fat and carbohydrate are, calorie for calorie, valued more than foods containing only fat or carbohydrate and that this effect is associated with greater recruitment of central reward circuits."

    cell.com/cell-metabolism/fullt

    #Food #FoodScience

  10. @withinity aaah going down a rabbit hole but I have some familiar footholds so I best get back to making my slides
    But here's some info that's relevant

    "foods high in fat and carbohydrate are, calorie for calorie, valued more than foods containing only fat or carbohydrate and that this effect is associated with greater recruitment of central reward circuits."

    cell.com/cell-metabolism/fullt

    #Food #FoodScience

  11. @withinity aaah going down a rabbit hole but I have some familiar footholds so I best get back to making my slides
    But here's some info that's relevant

    "foods high in fat and carbohydrate are, calorie for calorie, valued more than foods containing only fat or carbohydrate and that this effect is associated with greater recruitment of central reward circuits."

    cell.com/cell-metabolism/fullt

    #Food #FoodScience

  12. @withinity aaah going down a rabbit hole but I have some familiar footholds so I best get back to making my slides
    But here's some info that's relevant

    "foods high in fat and carbohydrate are, calorie for calorie, valued more than foods containing only fat or carbohydrate and that this effect is associated with greater recruitment of central reward circuits."

    cell.com/cell-metabolism/fullt

    #Food #FoodScience

  13. Borealis Foods Expands European Business through Foodvibez Gmbh Launch in Germany

    Borealis Foods Inc. Borealis-developed high-protein noodles launched under Foodvibez’s Niom Niom brand, with an expected initial volume of…
    #Europe #EU #borealis #BorealisFoods #BorealisFoodsInc #consumerbrand #European #foodscience #GourmetFoods #manufacturingcompany #NiomNiom #productdevelopment
    europesays.com/europe/138000/

  14. Did you know the vast majority of artificial sweeteners were discovered accidentally?

    Saccharin, Cyclamate, and Aspartame were all discovered by scientists who tasted sweet flavours on their fingers after perhaps having some poor lab hygiene.

    Sucralose was purposefully developed, and is the other major artificial sweetener.

    #happyaccidents #foodscience #food #funfacts

  15. Did you know the vast majority of artificial sweeteners were discovered accidentally?

    Saccharin, Cyclamate, and Aspartame were all discovered by scientists who tasted sweet flavours on their fingers after perhaps having some poor lab hygiene.

    Sucralose was purposefully developed, and is the other major artificial sweetener.

    #happyaccidents #foodscience #food #funfacts

  16. Did you know the vast majority of artificial sweeteners were discovered accidentally?

    Saccharin, Cyclamate, and Aspartame were all discovered by scientists who tasted sweet flavours on their fingers after perhaps having some poor lab hygiene.

    Sucralose was purposefully developed, and is the other major artificial sweetener.

    #happyaccidents #foodscience #food #funfacts

  17. Did you know the vast majority of artificial sweeteners were discovered accidentally?

    Saccharin, Cyclamate, and Aspartame were all discovered by scientists who tasted sweet flavours on their fingers after perhaps having some poor lab hygiene.

    Sucralose was purposefully developed, and is the other major artificial sweetener.

    #happyaccidents #foodscience #food #funfacts

  18. ‘Fresh from the roof’: the supermarket growing salad a few metres above the tills
    By Hannah Docter-Loeb

    Customers seeking greens at one Berlin outlet are dealing with some very local supply chains indeed

    theguardian.com/environment/20

    #Germany #Environment #Europe #Food #Foodscience #Science #Worldnews #TheGuardian #HannahDocterLoeb

  19. ‘Fresh from the roof’: the supermarket growing salad a few metres above the tills
    By Hannah Docter-Loeb

    Customers seeking greens at one Berlin outlet are dealing with some very local supply chains indeed

    theguardian.com/environment/20

    #Germany #Environment #Europe #Food #Foodscience #Science #Worldnews #TheGuardian #HannahDocterLoeb