Recipes, Menu Ideas, Videos & Cooking Tips

Indeed, the industrial processes are controlled, standardised and their impacts are known and monitored in order to maximise and give a consistent final product quality. Furan, formed by several pathways, is a volatile chemical that tends to evaporate quickly. However, when it cannot escape for some reason (e.g. in sealed cans or jars), it remains present in the food for some time.

• As the egg white is heated, ovotransferrin begins to denature first, entangling and forming new bonds with the ovalbumin.
• If the baker takes too long or makes an error with one