I am a food chemist. The name of the blog refers to a pigment in black tea. This blog is my attempt to communicate my passion for food chemistry!
Wednesday, September 28, 2011
A Test Post
In this post I want to discuss comments. Comments are welcome on this blog! But they have to be relevant to the subject. That's why I've activated Comments Moderation. Please be patient while your comment is processed!
Hi there, welcome to Thearubigin! The Phenolics in food and beverages contribute to the sensory properties of our food. They also have therapeutic effects which make them a fascinating group of compounds to study, especially the phenolics in tea. You will hear more about them in my next post!
Hi Siromi! This is great information, can we talk over email? I have some questions! I run worldoftea.org and someone recently told me about your blog. I'm tony.gebely@gmail.com
Hello to you! I'm not a chemist, I teach maths. I almost failed my Chemistry :-) But I too am interested in what you have to say!
ReplyDeleteHi there, welcome to Thearubigin! The Phenolics in food and beverages contribute to the sensory properties of our food. They also have therapeutic effects which make them a fascinating group of compounds to study, especially the phenolics in tea. You will hear more about them in my next post!
ReplyDeleteHi Siromi! This is great information, can we talk over email? I have some questions! I run worldoftea.org and someone recently told me about your blog. I'm tony.gebely@gmail.com
ReplyDeleteHi Tony, I'll be happy to answer your questions! My email address: siromi29@gmail.com
ReplyDeleteThanks for your interest.