In a bid to combat food waste and enhance safety, researchers have introduced a pioneering method for gauging the freshness of raw beef using on-pack pH indicators. This new system provides consumers ...
Anderson and Kathryn explore pH, acidity and the link between carbon dioxide and acidity. Student host Anderson and Southern Research’s Kathryn Lanier explore the pH of various household substances ...
At the Science Kitchen at Leicester University, UK, a demonstration is under way of a class of coloured pigments in blueberries called anthocyanins. Josh Smalley, a finalist on The Great British Bake ...
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