Categories
Freeze-drying technology, the nutritional value of freeze-dried fruit and sugar-free snack options.
77 articles
The stopping point, unit size effects, the role of packaging, chewing time and satiety, calorie density, freeze-dried fruit and practical application.
5 min read
What antioxidants are, why ORAC values were withdrawn, bioavailability, gut metabolites, the level of evidence and reasonable expectations.
5 min read
What potassium does, the real figure for bananas, comparison with other sources, the cramp myth, ripeness and carbohydrate, and timing.
6 min read
Sensory-specific satiety, adapting to one taste, the reverse effect of variety, texture, acid-sugar balance, building a mix and portion control.
5 min read
What a portion is, measuring by hand, equivalents by fruit, dried products, the juice problem, spreading intake and practice.
5 min read
The mechanism of enzymatic browning, polyphenol oxidase, oxygen and pH, pre-treatments, colour retention in freeze-drying, storage and assessment.
6 min read
Anthocyanin and ellagic acid, the limits of measurement, bioavailability, fibre and sugar, retention in freeze-dried fruit and portions.
5 min read
Grinding technique and temperature, sieve size, moisture management, ratios for creams and doughs, colour retention, cost and storage.
6 min read
What happens on contact with liquid, garnish versus flavour, rimming with powder, freezing into ice, syrups, behaviour with alcohol and timing.
6 min read
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