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Zero Sugar or Diet (Soda Alternatives)
The distinction between Zero and diet sodas

Lois Adofowaa Amponsah
Mar 1, 20244 min read
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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.

Lois Adofowaa Amponsah
Feb 16, 20244 min read
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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...
Eric Tetteh
Feb 12, 20244 min read
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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...
Eric Tetteh
Feb 6, 20244 min read
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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...

Lois Adofowaa Amponsah
Feb 5, 20242 min read
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Why refrigerate smoked meat?
Meat is highly susceptible to deterioration without any preservative or processing measure, and due to its chemical composition, meat is...
Eric Tetteh
Jan 31, 20243 min read
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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...
Eric Tetteh
Jan 31, 20243 min read
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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...
The Food Scientist
Jan 21, 20244 min read
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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...
The Food Scientist
Jan 21, 20244 min read
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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...
The Food Scientist
Jan 21, 20244 min read
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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...
The Food Scientist
Jan 20, 20243 min read
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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...
The Food Scientist
Jan 20, 20245 min read
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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...
The Food Scientist
Jan 20, 20243 min read
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