#ScienceInFood - Twitter Hashtag

over 2 years ago

Capsaicin is the component responsible for the “hot” part of hot peppers! It’s also the main ingredient in pepper spray 🥵 #ScienceInFood 🥕#easyshiksha #healthyfood #healthylifestyle #food #spice #peppers #foodfacts #foodandcuisines #foodblog #schools

easy_shiksha's tweet photo. Capsaicin is the component responsible for the “hot” part of hot peppers! It’s also the main ingredient in pepper spray 🥵

#ScienceInFood 🥕#easyshiksha #healthyfood #healthylifestyle #food #spice #peppers #foodfacts #foodandcuisines #foodblog #schools https://t.co/81ZCMPShTZ

1

2

0

27

EAT @EATforum

over 2 years ago

#ScienceInFood | The UN #FoodSystemsSummit spurred action yet lacked a science-based monitoring system. The #FSCI bridges this gap and ensures informed decisions for transformative food systems. 📚 Read the latest paper and policy report: https://t.co/f3c2lEtaMs

EATforum's tweet photo. #ScienceInFood | The UN #FoodSystemsSummit spurred action yet lacked a science-based monitoring system.

The #FSCI bridges this gap and ensures informed decisions for transformative food systems.

📚 Read the latest paper and policy report: https://t.co/f3c2lEtaMs https://t.co/jxFMdKTDs3

0

17

9

2

3K

GAIN @GAINalliance

over 2 years ago

📢 Delighted to announce the The Food Systems Countdown Initiative (FSCI). The #FSCI is monitoring the state of food systems transformation through relevant data, independent of any established monitoring processes. 🔗https://t.co/CiqfC7YD19 #FoodSystemsSummit #ScienceInFood

GAINalliance's tweet photo. 📢 Delighted to announce the The Food Systems Countdown Initiative (FSCI). The #FSCI is monitoring the state of food systems transformation through relevant data, independent of any established monitoring processes.

🔗https://t.co/CiqfC7YD19

#FoodSystemsSummit #ScienceInFood https://t.co/rQnP3X2lk6

1

35

17

0

3K

Science Channel

@ScienceChannel

over 3 years ago

Capsaicin is the component responsible for the “hot” part of hot peppers! It’s also the main ingredient in pepper spray 🥵 It triggers temperature-sensitive pain receptors, which creates the illusion of overheating. #ScienceInFood 🥕

ScienceChannel's tweet photo. Capsaicin is the component responsible for the “hot” part of hot peppers! It’s also the main ingredient in pepper spray 🥵

It triggers temperature-sensitive pain receptors, which creates the illusion of overheating.

#ScienceInFood 🥕 https://t.co/2Nx20mq68Z

9

106

19

4

23K

Science Channel

@ScienceChannel

over 3 years ago

Researchers have found that if a food is crunchy, you will perceive it as better tasting. The allure of potato chips is backed by science! #ScienceInFood 🥕

ScienceChannel's tweet photo. Researchers have found that if a food is crunchy, you will perceive it as better tasting.

The allure of potato chips is backed by science!

#ScienceInFood 🥕 https://t.co/oD5jmy4Xfk

9

95

12

1

22K

Science Channel

@ScienceChannel

over 3 years ago

When you cook raw food and it changes color, that's the Maillard reaction happening. A complex chemical reaction that involves many smaller, simultaneous reactions within the sugars and amino acids in your meal. #ScienceInFood 🥕

ScienceChannel's tweet photo. When you cook raw food and it changes color, that's the Maillard reaction happening.

A complex chemical reaction that involves many smaller, simultaneous reactions within the sugars and amino acids in your meal.

#ScienceInFood 🥕 https://t.co/W5ZuWkzPoZ

4

61

13

3

15K

Science Channel

@ScienceChannel

over 3 years ago

Why do we salt protein like chicken, beef, or fish? 🥩 As salt diffuses in raw meat, it denatures and breaks down some of the muscle proteins. When this happens, the proteins bind to water, allowing other liquids to penetrate for maximum flavor. #ScienceInFood 🥕

ScienceChannel's tweet photo. Why do we salt protein like chicken, beef, or fish? 🥩

As salt diffuses in raw meat, it denatures and breaks down some of the muscle proteins. When this happens, the proteins bind to water, allowing other liquids to penetrate for maximum flavor.

#ScienceInFood 🥕 https://t.co/0AuH4qEKKY

5

64

12

2

0

Science Channel

@ScienceChannel

over 3 years ago

🥜+🔥=💎? Pressurized by powerful machinery set 1.3 million times higher than the air around us and heated to temperatures found 500 miles below the Earth's surface, changes to peanut butter's carbon structure can yield a diamond. #ScienceInFood 🥕

ScienceChannel's tweet photo. 🥜+🔥=💎?

Pressurized by powerful machinery set 1.3 million times higher than the air around us and heated to temperatures found 500 miles below the Earth's surface, changes to peanut butter's carbon structure can yield a diamond.

#ScienceInFood 🥕 https://t.co/bYd7vqyKX9

1

59

18

1

0

Science Channel

@ScienceChannel

over 3 years ago

You are what you eat! This week, we're exploring #ScienceInFood 🥕: kicking off with a trippy fact about nutmeg... Eating large quantities of this spice can make you hallucinate. Why? A compounds known as myristicin, occurring naturally in the essential oils of the plant. 🌀

ScienceChannel's tweet photo. You are what you eat!

This week, we're exploring #ScienceInFood 🥕: kicking off with a trippy fact about nutmeg...

Eating large quantities of this spice can make you hallucinate. Why? A compounds known as myristicin, occurring naturally in the essential oils of the plant. 🌀 https://t.co/SpF8c6ndpp

2

37

6

2

0

Chem Cooks @ChemCooks

about 6 years ago

💡☢️In our latest recipe we used curcuma. It adds a nice colour to foods BUT did you also know all the 𝐡𝐞𝐚𝐥𝐭𝐡 𝐛𝐞𝐧𝐞𝐟𝐢𝐭𝐬 of 𝐜𝐮𝐫𝐜𝐮𝐦𝐚?It can be even found in commercial 🔆𝐬𝐮𝐧𝐬𝐜𝐫𝐞𝐞𝐧𝐬. #curcuma #polyphenols #sunscreen #turmeric #scienceinfood #chemistry

ChemCooks's tweet photo. 💡☢️In our latest recipe we used curcuma. It adds a nice colour to foods BUT did you also know all the 𝐡𝐞𝐚𝐥𝐭𝐡 𝐛𝐞𝐧𝐞𝐟𝐢𝐭𝐬 of 𝐜𝐮𝐫𝐜𝐮𝐦𝐚?It can be even found in commercial 🔆𝐬𝐮𝐧𝐬𝐜𝐫𝐞𝐞𝐧𝐬. #curcuma #polyphenols #sunscreen #turmeric #scienceinfood #chemistry https://t.co/aZAQI2ipcb

0

3

0

Avonbridge ELC Class @Avonbridgenurse

over 7 years ago

We observed the kids over the last couple of weeks making pizza with the play dough and clay. So ME asked if we could have it for snack 😊 we talked about kneading, squashing and how the yeast made the dough rise. #scienceinfood #healthysnack