Carrots are great, but they don't stay fresh for long. They can go bad quickly if not stored right. Drying them is a good way to keep them from spoiling and to save resources. But not all drying methods are the same. Let's look at how different ways of drying carrots can change them. First, there's
Fengycin is a natural substance produced by a type of bacteria called Bacillus. This substance is known for its ability to fight off plant diseases. It is a strong alternative to chemical antibiotics. This is because fengycin is effective, safe, and breaks down easily in the environment. These quali
Have you ever noticed that an apple slice turns brown faster than you can say "peel me"? That's thanks to an enzyme named polyphenol oxidase (PPO). Scientists have found a neat trick using cold atmospheric plasma (CAP) to stop this. CAP is like a gentle, invisible breeze that can turn off PPO. In a
Have you ever heard of trehalose? It’s a special sugar that doesn’t just melt when heated. Instead, it becomes rough, brittle, and super sticky. This stickiness helps it absorb water quickly, forming clumps. Scientists found that heat can make trehalose 13 times stronger! But there’s a catch: it als
