Search Results
Results for: 'Cell Chemistry'
Introduction to Food Chemistry Part Three
This final introductory video by Dr. Almstead will cover carbohydrates and lipids.
Weekly Rites #7 - Zoey November
This week, I decided to take inspiration from a new source - a chemistry lecture! I had a lot of fun with it. Sometimes I tried to express very literally what the lecturer was explaining, and other times I simply allowed the auditory input to info...
North American Maple Syrup Council
The North American Maple Syrup Council is an international organization, founded in 1961. The purposes of the Council are to promote research in the chemistry and technology of maple sap and the products derived from it; in sugarbush management an...
Compared to the relatively simple composition of maple sap, maple syrup has over 130 different identified flavor and aroma compounds. The predominant classes of flavor compounds are phenolics, pyrazines, and carbonyl-based compounds. Typically, li...