For The Love Of Sous-Vide Cooking
Sous-vide cooking, a culinary technique that has gained popularity in recent years, involves cooking food in a precisely controlled water bath at a consistent low […]
Month: March 2023
The Function of Bradykinin
Bradykinin is one of the plasma kinins along with kallidin. The name bradykinin is derived from the Greek word ‘bradys’ meaning slow and ‘kinein’ meaning […]
Zeppole di San Giuseppe
Zeppole di San Giuseppe is a delicious Italian pastry that is traditionally made and served on the Feast of St. Joseph, which falls on March […]
The Renin-Angiotensin-Aldosterone System (RAAS)
The Renin-Angiotensin-Aldosterone System is activated when we experience a drop in arterial pressure. It is especially important when we suffer cardiac issues. When it is […]
The Anchovy
The anchovy is one of those key fishes used in fish sauces and as a topping for pizzas. The most common is Engraulis japonicus but […]
Antimicrobial Peptides
Antimicrobial peptides are viewed as the latest weapon against bacteria especially in preserving food as well as possibly having extensive clinical benefits in fighting bacterial […]
Sucralose Is The Ideal Sweetener
Sugar is steadily being removed from formulations for all sorts of reasons – a desire to reduce weight, reduce the risk of diabetes etc. Product […]
What do Food Processing Enzymes Offer?
Food quality and nutrition offer plenty of commercial opportunities for the producer of food processing enzymes simply because these proteins are ubiquitous, wide-ranging in scope […]
The Kinetics of Cell Growth and Production in Fermentation
The kinetics of cell growth and generation of products is one of the important features of monitoring a fermentation and helps to explain the functioning […]
Amicale Rosso Veneto: Characteristics And Distribution
Amicale Rosso Veneto is a distinctive red wine that embodies the essence of the Veneto region in northeastern Italy. Veneto is one of Italy’s most […]
Understanding Chiffon Cake
The chiffon cake is highly popular throughout the United States and was first created by Harry Baker. It is extremely light and uses cake flour, […]
How to make Harissa
Harissa is a red pepper, chilli and coriander sauce that will forever be associated with the cuisine of North Africa, especially the Maghreb. The flavour […]
The ABE Fermentation
The ABE fermentation is an acronym for acetone-butanol-ethanol fermentation. This particular fermentation is extremely well studied and was one of the first to be examined […]
Making Irio
Irio, also known as mukimo, is a traditional Kenyan dish that originated from the Kikuyu ethnic group, but it is enjoyed by people from various […]
The Cuisine of Somalia
Somali cuisine is a reflection of the country’s rich history, cultural diversity, and its nomadic lifestyle. Situated in the Horn of Africa, Somalia’s cuisine is […]
The Balance Between Auxins and Cytokinins in Plant Cell Culture.
In plant cell culture, the ratio of auxins to cytokinins plays a crucial role in determining the developmental fate of cultured cells and tissues. When […]
The Pentose Phosphate Pathway
The pentose phosphate pathway is a key pathway in metabolism that is used to synthesize nucleotides NADPH and pentose sugars such as ribose-5-phosphate. It can […]
How to Prepare Nasu Dengaku
Nasu Dengaku (Aubergine or Eggplant Dengaku) is a classic Japanese vegan dish. It is also known as miso-glazed aubergines. Nasu (aubergine) is grown throughout Japan. […]
Broccoli with Sesame Mustard Sauce
Spring, especially April is a time for rapeseed. In Japan the unopened flower buds are often eaten in Spring. Whilst we don’t necessarily eat this […]
Spicy Braised Tofu (Dubu-jorim)
Tofu is highly versatile and here we offer a Korean recipe called spicy braised tofu or Dubu-jorim 두부조림. This classic dish is about tofu braised […]