Worrying Results From Campylobacter Survey Of Chicken
♦ Campylobacter found on 70% of chickens sold in supermarkets. ♦ 280 thousand people suffer campylobacter food poisoning annually. ♦ About one of third of […]
Month: November 2014
Oats And Beta-Glucan: Ideal For Bars
Why are oats and beta-glucan such ideal ingredients? When it comes to product development especially in snack bars, barley, oats and beta-glucan make ideal ingredients. […]
The Palmyra Palm And Its Natural Sweetener Sap
The Palmyra palm (Borassus flabellifer L.) is a tree of great versatility and economically important. The sap or exudate when tapped is turned into a natural sugar […]
How to make a Creme Caramel
Creme caramel is one of those wonderful luxurious desserts that rounds off a great dinner. The recipe version here is one that Mary Berry presented […]
Products At Food Matters Live 2014
It’s always a joy to see new products appearing from start-up companies at food shows and none more so than at Food Matters Live 2014. […]
How to Prepare Fondant Potato
Fondant potato is often seen as a rather high-end way of presenting this humble vegetable but it is one of the classics. It belongs in […]
Properties Of Potato Starch
Potato starch is a versatile and widely used carbohydrate extracted from potatoes, exhibiting several unique properties that make it a valuable ingredient in various applications. […]
Walnuts Help the Heart Stay Healthy
Walnuts not only appear to have nutritional benefits when it comes to reducing the impact of Alzheimer’s Disease, they appear to be heart healthy too. Reducing […]
Umami – The 5th Taste
Umami flavour makes for a fascinating story because of the molecular nature of this sensory sensation. For many years, it was thought to be an […]
The Damage Caused By Drinking Methanol
Methanol, also known as methyl alcohol and wood alcohol, is a primary alcohol with the chemical formula CH3OH. It is a highly toxic alcohol commonly […]
Preparing Buttered Poached Scallops
Scallops have a soft slightly sweet and creamy flavour which is evocative of the sea. A few poached scallops make an ideal starter dish but […]
Consumers Using Low-Calorie Sweeteners have Better Lifestyles
The title is rather a bold statement. It seems though that based on research conducted by the University of Washington (Head researcher: Adam Drewnowski) in the […]
The Problem Of Botulism
Botulism is thankfully one of those rare food poisoning events but it is still a fatal condition. Clostridium botulinum is the causative agent which releases […]
Pigmented Rice – Its Many Nutritional Benefits
Rice (Oryza sativa L.) is a staple food and a valuable economic crop of many countries including India, China, Japan and Thailand. A group of varieties […]
Makegeolli Lasts Longer
Walk into any spirits shop in Korea and Makegeolli is likely to be the beverage that many would point you to as indicative of the […]
the use The Use of the Kanamycin-Resistant Gene in Biotechnology
The kanamycin-resistant gene (often abbreviated as kanR) is commonly used in biotechnology as a selectable marker in genetic engineering and recombinant DNA technology. Selectable Marker: […]