Posts
- Acids and alkalis in foods
- An introduction to pectin
- Baking scones
- Boiling dumplings
- Chromatography
- Citric acid
- Conditions necessary for the growth of microbes
- Controlling the level of glucose in the blood
- Diabetes mellitus
- Diabetes mellitus: a case history
- Diagnosis of diabetes mellitus
- Fats
- Finding the additives
- Food ingredients card games
- Food preservation
- Food safety
- Foods for diabetics
- Function of anti-caking agents – a case study
- Guess the food from the labels
- How do you colour a jelly baby?
- Investigating the action of an anti-caking agent
- Jamming session
- Looks good enough to eat
- Making salad dressing
- Methods of preservation
- Oxygen: friend or foe?
- Reactions between acids and alkalis
- Reading the label
- Sweeter than sugar
- The function of emulsifiers and stabilisers
- Website update
- What can be added to the food you buy?
- What’s in a flavour?
- Would you eat these for breakfast?