Author

Alan Abboud Page 10

Alan Abboud is a staff writer at Biology Insights with a focus on kitchen chemistry. He has spent 13 years working around food science, including an earlier role formulating ingredients for commercial bakery suppliers. Abboud has a BS in food science and lives in Sacramento, California.

Trehalose: Its Properties, Applications, and Benefits Chemistry
The Molecular Structure of Starch Explained Chemistry
What Are the Different Types of Food Mixtures?Chemistry
Trisaccharide: Definition, Sources, and Functions Chemistry
Is Salt Hydrophobic or Hydrophilic? A Look at the Science Chemistry
What Are the Building Blocks for Peptides?Chemistry
What Is Fructofuranose and Where Is It Found?Chemistry
What Are Complex Organic Molecules and Their Functions?Biology
Why Is Glycerol Viscosity So High? A Detailed Explanation Chemistry
The Gelling Phenomenon: How Gels Form and Why It Matters Chemistry
What Is the Relationship Between Glucose and Color?Chemistry
Does Saliva Evaporate? How It Works and What Affects It Chemistry
Understanding Carbohydrates: Structure and Function in Organisms Biology
Understanding Fehling’s Test: Chemistry and Sugar Detection Chemistry