FSMA: The Food Safety Modernization Act
One of the key food related laws signed into legislation in the USA has been the Food Safety Modernization Act (FSMA). It is possibly one […]
Month: April 2019
Even mild obesity can increase the risk of an early death
Even mild obesity can increase the risk of death. You have mild obesity if you are just overweight, so if you have a BMI of […]
Jute
Jute which has the scientific name of Corchorus olitorius L. (Co) and is a member of the Malvaceae family. It is a leafy vegetable. The plant […]
What Are Anthocyanins?
Anthocyanins are natural pigments belonging to the flavonoid family and are responsible for a wide range of red and purple colours in fruits, vegetables and […]
Applications Of Polymerase Chain Reaction (PCR) In Food Science
The Polymerase Chain Reaction (PCR) is a remarkable technique developed by Kary Mullis in the 1980s (more specifically 1985) for the California Biotech Company, Cetus. […]
What is Citric Acid And How is It Made?
Citric acid (C6H8O7) is a six-carbon tricarboxylic acid which is also known as 2-hydroxy-1,2,3 – propane tricarboxylic acid. It was first isolated from lemon juice […]
When Meat Is The Real Deal
Meat is one of those foods which is slowly losing its position on the kitchen table or so you might think. Whilst many consumers are […]
Eating More Red Meat Claimed To Increase Risk Of Bowel Cancer
A new study claims that eating about 50 grams of unprocessed red meat daily increases the risk of bowel cancer by 20 per cent. A […]
Celiac Disease
Celiac disease or ceoliac disease is a condition which has long been the bane of cereal eaters for many years. It is still the most […]
We Love The Sweet Potato
The sweet potato (Ipomea batatas {L.} Lam.) is now a regular feature of the grocer’s retailing shelves. The tubers which are swollen roots are available […]
Is Parboiled Rice Best Of All?
Rice is one of the key staples of the global population accounting for at least a fifth of all the carbohydrate consumed. It is especially […]
Allura Red AC
Quite often in US and European food formulations you will see a number of artificial colours. One in particular is Allura Red AC which is […]
What is Particle Image Velocimetry (PIV)?
Particle Image Velocimetry (PIV) is a sophisticated optical measurement technique used in fluid mechanics to visualize and quantify the velocity field of a fluid flow. […]
Machine Learning in Chemical and Biochemical Engineering
Machine learning (ML) has emerged as a powerful tool in chemical and biochemical engineering, revolutionizing various aspects of research, development, and industrial processes. By leveraging […]
The Therapeutic Benefits Of Bromelain
Bromelain is a name given to a protease enzyme mixture. It has been used in traditional folk medicines from ancient times but is attracting great […]
Nonalcoholic Fatty Liver Disease (NAFLD) And Non-Alcoholic Steatohepatitis (NASH)
The liver is a critical organ in a vast range of important physiological and biological functions. Numerous examples include metabolism of drugs generally, metabolism and […]
European Biochar Certificate (EBC)
The European Biochar Certificate (EBC) is a quality standard developed to ensure that biochar produced and used in Europe meets high safety, environmental, and quality […]