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BASF Podcast: The Chemical Reporter - What happens to meat when you roast it?
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Ludwigshafen (ots) - The discovery of fire opened up whole new worlds of taste for stone-age humans. They could start turning those chunks of raw mammoth meat into beautifully browned roast leg of mammoth and were benefiting from an interesting chemical reaction. In 1912, did French chemist Louis Camille Maillard begin to shed light on the chemical interactions that take place when you roast or grill meat. In entertaining episodes our Chemical Reporter answers questions of our Podcast listeners on Chemistry in our everyday life.
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More podcasts: Podcast Chemistry of Innovations: http://www.basf.com/podcast This podcast is the audible innovation magazine of BASF. Discover every month how Chemistry can help to shape our future. The actual episode is on "Food Fortification - Using Vitamins to Counter Malnutrition." RSS-subscription: http://corporate.basf.com/en/podcast/innovation.xml
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BASF is the world's leading chemical company: The Chemical Company. Its portfolio ranges from oil and gas to chemicals, plastics, performance products, agricultural products and fine chemicals. As a reliable partner BASF helps its customers in virtually all industries to be more successful. With its high-value products and intelligent solutions, BASF plays an important role in finding answers to global challenges such as climate protection, energy efficiency, nutrition and mobility. BASF has more than 95,000 employees and posted sales of almost EUR58 billion in 2007. BASF shares are traded on the stock exchanges in Frankfurt (BAS), London (BFA) and Zurich (AN). Further information on BASF is available on the Internet at www.basf.com.
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