Quinoa – A New ‘Ancient’ Food
The Incas, many moons ago ate quinoa as a staple. To them this was the ‘mother grain’ or the ‘gold of the gods‘ as they […]
Month: May 2014
Preserving Sauces
I often see requests for ways and methods of preserving sauces and pickles. Essentially it’s about creating hurdles to stop microbial contamination and then fermentation, especially […]
Best Antioxidant Methods And Measures
The measurement of antioxidant capacity is one of the key analytical measures in the assessment of food ingredients with potential health benefits. Many methods are available […]
Commercial Means To Delay Fruit Ripening: Use Of 1-methylcyclopropene
Unwanted fruit ripening is a major issue in the supply chain when delivering fruit to the perfect ripeness to the consumer. An agent that has […]
Mikania micrantha (Bitter Vine, Climbing Hemp, American Rope, Mile-A-Minute Vine)
The Bitter Vine is a tropical plant (Mikania micrantha: Family: Asteraceae) that grows vigorously in very high humidty, generally light or poor soils in all […]
Ivy Gourd (Coccinia grandis)
The Ivy Gourd (C. grandis L. Voigt; Family: Curcurbitaceae) – is a tropical climbing vine that has been used for many years in both Africa […]
The Structure of Muscle
The structure of muscle represents one of the most intricate and fascinating designs in biology, a system carefully evolved to allow organisms to move, manipulate […]
Cellulose Nanofibres: An Important Recent Development In Nanomaterials
Cellulose is a natural carbohydrate polymer found in all plants and in algae, tunicates and even some bacteria (Henrisson and Berglund, 2007). As well as […]