What Is Inflammation?
Inflammation is the intricate physiological process underlying the body’s defence mechanism against foreign substances like toxins and infectious agents such as microbes, and the repair […]
Month: February 2016
Peltier Effect And Its Application In The Food Industry
Thermoelectric cooling and heating modules, also known as Peltier devices, play a significant role in the food processing industry, offering innovative solutions for temperature control. […]
Cognition In The Elderly Could Be Improved With B Vitamins
♦ The elderly who are suffering from mild cognitive impairment could improve their cognition function if their diet is supplemented with B vitamins such as […]
Why we should always eat oats
Oats are not as humble a cereal as we might think. This particular plant has properties that permit claims from both Europe and the USA […]
Caralluma – Appetite Suppression In A Plant
The succulent plant, Caralluma has been consumed in India by hunting tribes for generations to suppress hunger especially on long expeditions. The main plant species […]
Starch In Dairy Products
The use of starch in foods has taken many turns especially in dairy processing and the generation of both beverages and desserts. Starches as an […]
Coffee Consumption Appears To Reduce Liver Cirrhosis.
Liver cirrhosis is an extremely nasty condition to be living with and very often leads to liver failure and cancer. It is a condition brought […]
Inulin Claim Gets Go Ahead With EFSA Approval
Inulin is a very attractive ingredient for the nutritional food industry because it is a soluble fibre with strong prebiotic properties as well as having […]
The Texture Of Food
The way a food feels in the mouth, the crunch, the munch, the bite, the swallowing has an enormous bearing on how we perceive a […]