Escherichia coli O157:H7
One of the main food safety issues concerns the rise of a bacteria which can damage kidneys and cause severe illness if not death. Escherichia […]
Month: February 2012
The History And Production Of Brie
History of Brie Brie is one of France’s most famous cheeses, often called the “Queen of Cheeses.” It originates from the Île-de-France region, particularly Seine-et-Marne, […]
Deoxynivalenol
Measuring deoxynivalenol (DON) or vomitoxin (CAS no. 51481-10-8) as it is also known is important because it has become a widespread contaminant of many feedstuffs. It is […]
Lamproie à la Bordelaise
Lamprey eel stewed in a red wine sauce with leeks, garlic, and spices. Preparation and Cooking Times Preparation time: 20 minutes Cooking time: 1 hour […]
Using Computer-Aided Design (CAD) In Product Development And Packaging
Computer-Aided Design (CAD) is a useful tool in new product development (NPD) for the food scientist. It is often encountered in food safety, product and […]
Arsh Kuthar Ras – Benefits
In Ayurvedic medicine, Arsh Kuthar Ras is used in the treatment of piles (haemorrhoids) and for indigestion. Its formulation, usually taken as a tablet, is […]
Cellulases in Composting And Fermentation
One of the difficulties in home composting has been the breakdown of woody or cellulosic materials without resorting to burning it. Industrially, there is considerable […]