From Chemistry World:
Chemical clarification for lobster colour change on cooking
27 March 2015
William Bergius
The chemical responsible for the colour change was known, astaxanthin, but the actual mechanism was not determined until now.
Showing posts with label colour. Show all posts
Showing posts with label colour. Show all posts
Friday, March 27, 2015
Lobster - why does it change colour in cooking?
From Chemistry World:
Chemical clarification for lobster colour change on cooking
27 March 2015
The chemical responsible for the colour change was known, astaxanthin, but the actual mechanism was not determined until now.
Wednesday, July 30, 2014
How does he do it?
Just saw this awesome article on a physicist-turned-cook who invented a colour-changing ice cream!
He uses natural ingredients but the ice cream changes from purple to pink as it melts called "Xamaleon"
How does he do it? He is not telling yet as he has patents in the works. Any ideas out there?
Tuesday, April 1, 2014
And another ACS webinar on Beer! Always of interest!
Learn more about why beers are different colours:
Charlie Bamforth is the Distinguished Professor of Malting &
Brewing Sciences at UC Davis. He has been involved in
brewing since 1978 and was formerly with Brewing
Research International and Bass. Dr. Bamforth is a
Fellow of the Institute of Brewing & Distilling and Editor
in Chief of the Journal of the American Society of Brewing
Chemists.
Bill Courtney is the chef/owner of Cheese-ology Macaroni &
Cheese, located in the University City Loop, just west of the
city of St. Louis, Missouri. Following completion of his
undergraduate degree in Chemistry at the University of
Missouri – Columbia, Bill worked a short time as a Q.C.
Chemist for ConvaTec. A shift in interest eventually took
Bill to the Genome Institute at Washington University, where
he spent 9 years working with the leading genetic and
genomic research scientists in the United States. In a radical move,
Bill struck out on his own to open Cheese-ology, the culmination of years
of a self-described “un-natural obsession” with Macaroni & Cheese.
Open since June 2010, Cheese-ology Macaroni & Cheese features over
15 varieties of Macaroni & Cheese to satisfy any Mac & Cheese craving.
Red and White Beer for St. George’s Day
The color of beer run the whole gamut from colorless to almost black.
We have red beers – think Irish Red or other amber style beers –
and white beers. In the latter case, however, we are usually talking
of wheat (weisse, wit) beers. Join in as Dr. Charles Bamforth shares
what determines the color of beer, how color is measured in the brewing
industry, and what is involved in the production of a red beer and a
white beer? This is the second presentation in our Liquid Chemistry
Series. View the first topic , “Bruising, Louching, and Fire, Oh My!”
We have red beers – think Irish Red or other amber style beers –
and white beers. In the latter case, however, we are usually talking
of wheat (weisse, wit) beers. Join in as Dr. Charles Bamforth shares
what determines the color of beer, how color is measured in the brewing
industry, and what is involved in the production of a red beer and a
white beer? This is the second presentation in our Liquid Chemistry
Series. View the first topic , “Bruising, Louching, and Fire, Oh My!”
What You Will Learn
- The chemistry of underpinning beer color
- How beer color can be controlled
- How beer color influences the perception of flavor in beer
- How to know if you have a genuine white beer
- And much more …
Webinar Details
Date: Thursday, April 17, 2014 @ 2-3pm ET
Fee: Free to Attend
Download Slides: Available on Live Date
Meet Your Experts
Charlie Bamforth is the Distinguished Professor of Malting &Brewing Sciences at UC Davis. He has been involved in
brewing since 1978 and was formerly with Brewing
Research International and Bass. Dr. Bamforth is a
Fellow of the Institute of Brewing & Distilling and Editor
in Chief of the Journal of the American Society of Brewing
Chemists.
Bill Courtney is the chef/owner of Cheese-ology Macaroni &Cheese, located in the University City Loop, just west of the
city of St. Louis, Missouri. Following completion of his
undergraduate degree in Chemistry at the University of
Missouri – Columbia, Bill worked a short time as a Q.C.
Chemist for ConvaTec. A shift in interest eventually took
Bill to the Genome Institute at Washington University, where
he spent 9 years working with the leading genetic and
genomic research scientists in the United States. In a radical move,
Bill struck out on his own to open Cheese-ology, the culmination of years
of a self-described “un-natural obsession” with Macaroni & Cheese.
Open since June 2010, Cheese-ology Macaroni & Cheese features over
15 varieties of Macaroni & Cheese to satisfy any Mac & Cheese craving.
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