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Technical data of the foodcrumbles.com

Geo IP provides you such as latitude, longitude and ISP (Internet Service Provider) etc. informations. Our GeoIP service found where is host foodcrumbles.com. Currently, hosted in Netherlands and its service provider is Antagonist B.V. .

HTTP Header Analysis

HTTP Header information is a part of HTTP protocol that a user's browser sends to called Apache containing the details of what the browser wants and will accept back from the web server.

DNS

HtmlToText

blog start here food science courses about food crumbles - the food science blog improving food through science we use cookies on foodcrumbles.com. please visit out privacy policy to learn more. our privacy policy menu skip to content blog start here food science courses about search for: search want to improve your food? sign up for our weekly newsletter with our latest blog posts and further reading tips on food & science. sign up here . start reading: how pressure cooking works – using an instantpot if you’ve ever […] how ice cream is made in a factory whether you make one […] on british vs american vs canadian bacon when visiting great […] chocolate and peanut butter dessert there are few shows i […] colours in fruits & vegetables fruits and vegetables […] food science on the blog: copyright 2017 - foodcrumbles.com hi! here we love to dig just a little deeper into food and science. we explain how food is made , how it's preserved & packaged and what the role of the ingredients in your food are. we also analyze recipes , so you understand why a recipe is the way it is! last but not least, we give you tools to develop a basic understanding of food science ! have fun browsing around and don't forget to ask a question if you can't find the answer here! search for: search our latest content: how pressure cooking works – using an instantpot if you’ve ever cooked dried chickpeas or dried beans you know it’s something that has to be planned well ahead if you intend on having dinner on the table before midnight. same goes for […] how ice cream is made in a factory whether you make one bowl of ice cream at home, or 1000 liter in a factory, the science of ice cream stays the same. you’d still want small ice crystals, to make a super smooth ice cream and […] on british vs american vs canadian bacon when visiting great britain, there are a few things you should try: an afternoon tea (with scones and clotted cream), fish and chips and, of course, an english breakfast. although, i do have to […] chocolate and peanut butter dessert there are few shows i completely follow along with, but i’ve been watching masterchef australia since the start. none of the other version (us, uk, dutch) have made it to my playlist. the […] colours in fruits & vegetables fruits and vegetables have a great wide variety of colours. the spectrum goes from orange to purple to green to bright red. it’s amazing how nature has developed all these bright and beautiful […] brussel sprouts – on bitterness & glucosinolates for as long as i can remember brussel sprouts have been one of my favorite foods to eat. up to this day that is still the case, i still enjoy eating those mini cabbages, whether it’s boiled, […] vegetable and fruit texture – on turgor and plant cells poached pears are soft and juicy, whereas a ripe fresh pear has a nice crunch to it. raw carrots crunch and you need a firm bite to break a bit of, but, the carrots which have been boiling in your […] why kale leaves shrink upon cooking – leafy vs root vs stem vegetables long before kale was a super food, and a real hit in foodie land, we dutch in the netherlands used to eat it plenty during the winter months. we’d use it to make […] science of crispy foods – crispy chicken skin we humans like crispy foods. munching on a potato chip, cracking through some crispy pork belly or enjoying a crispy bread crust. there’s a reason chefs (and contestants on cooking shows) […] kouign amann – science and history of a french pastry if you’ve never heard of kouign amann, you’re not the only one. it’s one of the many types of french pastry that exists, with its origins in a town in bretagne. french pastry in […] tags additives baking barbecue books bread browning butter cake carbohydrates cheese chocolate colour cookies dairy drinks dutch food eggs farming fats fermentation flavour foams food enzymes fruit frying gel ice cream leavening meat milk nuts oven oxidation pancakes pastry pie pie filling preservation proteins raising agent scaling up sugar vegetables water activity yeast hi! at foodcrumbles.com we explore every day science by being amazing about food. we try to improve your food through science, whether you’re a chef, home cook, teacher or manufacturer. find our privacy policy here . become a food science pro! browse the whole website! search for: search looking for a specific food or term? additives baking barbecue books bread browning butter cake carbohydrates cheese chocolate colour cookies dairy drinks dutch food eggs farming fats fermentation flavour foams food enzymes fruit frying gel ice cream leavening meat milk nuts oven oxidation pancakes pastry pie pie filling preservation proteins raising agent scaling up sugar vegetables water activity yeast how can we help you? food science basics food chemistry basics food microbiology basics food physics basics how food works food preservation science understanding food ingredients understanding recipes how food is made understanding food production food packaging science

URL analysis for foodcrumbles.com

https://foodcrumbles.com/category/food-preservation-science/
https://foodcrumbles.com/tag/colour/
https://foodcrumbles.com/tag/baking/
https://foodcrumbles.com/colours-in-fruits-vegetables/
https://foodcrumbles.com/category/food-packaging-science/
https://foodcrumbles.com/tag/butter/
https://foodcrumbles.com/tag/fermentation/
https://foodcrumbles.com/tag/eggs/
https://foodcrumbles.com/tag/nuts/
https://foodcrumbles.com/science-crispy-foods-crispy-chicken-skin/
https://foodcrumbles.com/tag/milk/
https://foodcrumbles.com/vegetable-science-cooking-brussel-sprouts/
https://foodcrumbles.com/tag/oxidation/
https://foodcrumbles.com/tag/books/
https://foodcrumbles.com/tag/dairy/

Whois Information

Whois is a protocol that is access to registering information. You can reach when the website was registered, when it will be expire, what is contact details of the site with the following informations. In a nutshell, it includes these informations;

Domain Name: FOODCRUMBLES.COM
Registry Domain ID: 1966920836_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.registrar.eu
Registrar URL: http://www.openprovider.com
Updated Date: 2017-07-09T01:00:40Z
Creation Date: 2015-10-08T09:26:22Z
Registry Expiry Date: 2018-10-08T09:26:22Z
Registrar: Hosting Concepts B.V. d/b/a Openprovider
Registrar IANA ID: 1647
Registrar Abuse Contact Email: [email protected]
Registrar Abuse Contact Phone: +31.104482297
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Name Server: NS1.WEBHOSTINGSERVER.NL
Name Server: NS2.WEBHOSTINGSERVER.NL
Name Server: NS3.WEBHOSTINGSERVER.NL
DNSSEC: signedDelegation
DNSSEC DS Data: 9560 8 2 3378DCA66C566817AA3BAC289EA03ACB9B318794EFB5A216BDF6C1E6E3886371
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2017-08-05T03:00:57Z <<<

For more information on Whois status codes, please visit https://icann.org/epp

NOTICE: The expiration date displayed in this record is the date the
registrar's sponsorship of the domain name registration in the registry is
currently set to expire. This date does not necessarily reflect the expiration
date of the domain name registrant's agreement with the sponsoring
registrar. Users may consult the sponsoring registrar's Whois database to
view the registrar's reported date of expiration for this registration.

TERMS OF USE: You are not authorized to access or query our Whois
database through the use of electronic processes that are high-volume and
automated except as reasonably necessary to register domain names or
modify existing registrations; the Data in VeriSign Global Registry
Services' ("VeriSign") Whois database is provided by VeriSign for
information purposes only, and to assist persons in obtaining information
about or related to a domain name registration record. VeriSign does not
guarantee its accuracy. By submitting a Whois query, you agree to abide
by the following terms of use: You agree that you may use this Data only
for lawful purposes and that under no circumstances will you use this Data
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Whois database for failure to abide by these terms of use. VeriSign
reserves the right to modify these terms at any time.

The Registry database contains ONLY .COM, .NET, .EDU domains and
Registrars.

  REGISTRAR Hosting Concepts B.V. d/b/a Openprovider

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =foodcrumbles.com

  PORT 43

  TYPE domain

DOMAIN

  NAME foodcrumbles.com

  CHANGED 2017-07-09

  CREATED 2015-10-08

STATUS
clientTransferProhibited https://icann.org/epp#clientTransferProhibited

NSERVER

  NS1.WEBHOSTINGSERVER.NL 195.211.73.106

  NS2.WEBHOSTINGSERVER.NL 178.22.60.36

  NS3.WEBHOSTINGSERVER.NL 97.107.132.178

  REGISTERED yes

Mistakes

The following list shows you to spelling mistakes possible of the internet users for the website searched .