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A culinary foam consists of natural flavours such as fruit juices or vegetable purees, soup and stock bases mixed with gelling or stabilising agents such as lecithin, gelatine or natural fats in cream and other dairy produce .This is achieved by the introduction of air by using either a mechanical technique of whipping the fluids with either a hand held immersion blender or extruded through a cream whipper using N2O cartridges

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A systematic analysis of Nrf2 pathway activation dynamics during repeated xenobiotic exposure

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Nicotinamide N-methyltransferase inhibition mitigates obesity-related metabolic dysfunction