Immobilized Lipases: An Overview
Lipases (triacylglycerol hydrolases, EC 3.1.1.3) are hydrolytic enzymes that catalyze the cleavage of ester bonds in triglycerides, releasing free fatty acids and glycerol. They are […]
Month: July 2025
Palmityl-Substituted Supports in Immobilization: A Detailed Analysis
Immobilization techniques are a cornerstone of modern biotechnology and materials science. They enable the fixation of enzymes, cells, or other biologically active agents onto or […]
Concanavalin A and Its Role in Immobilization Techniques
Concanavalin A (Con A) is a plant lectin protein extracted from the jack bean (Canavalia ensiformis), notable for its specific binding to certain sugar residues […]
Sepharose and Its Role in Enzyme Immobilization: Types, Mechanisms, and Applications
Sepharose is a trade name for a group of cross-linked, beaded agarose products manufactured primarily by Cytiva (formerly GE Healthcare Life Sciences). Derived from agarose, […]
Peach Burrata Salad
FoodWrite has created a Peach Burrata Salad for two – a fresh, vibrant summer dish that’s simple yet elegant. This is a common pairing based […]
Preparing The Classic Mousse Au Chocolat
The classic mousse au chocolat (chocolate mousse) is one of the standards of the dessert repertoire. A chef’s ability to make a light, airy mousse […]
Pan-Fried Poussin Ballotine Wrapped in Bacon
Pan-Fried Poussin Ballotine Wrapped in Bacon, served with a Tomato & Chervil Risotto (with pine nuts), asparagus spears and slices, baby carrots, crispy bacon bits, […]
Wild Mushroom Ravioli
Filled pasta is always a treat and this is a good example of a classic – the wild mushroom ravioli. It makes a superb addition […]
Poached Sea Bream Fillet
Poached Sea Bream Fillet with Wilted Spinach, Chanterelles, Wild Mushroom Ravioli, Butter Sauce, Chili Drizzle, and Spinach-Basil Oil — for 2 servings. It’s quite a […]
Preparing Vanilla Ice Cream
Classic Vanilla Ice Cream (Makes ~1 litre) Equipment Needed: Medium saucepan Mixing bowls (2) Whisk Wooden spoon or heatproof spatula Fine mesh sieve Measuring jug/cups […]
Preparing a Smoked Haddock & Dill Risotto
Smoked Haddock & Dill Risotto (Serves 2) Equipment: Medium saucepan (for poaching fish) Frying pan or deep sauté pan (for risotto) Wooden spoon Ladle Knife […]
Black Pudding, Butternut Squash, and Scallop Salad
Here’s a brilliant delicious Black Pudding, Butternut Squash, and Scallop Salad recipe for two people, with full preparation details and nutritional breakdown. Black Pudding, Butternut […]
Spinach, Roast Parsnip, Pancetta & Dolcelatte Salad
Here’s a delicious, restaurant-quality salad for 2 people featuring baby spinach leaves, roast parsnip, pancetta, crushed hazelnuts, and Dolcelatte cheese, with a complementary dressing. Serves: […]
How To Pan-Fry A Fish Fillet With Skin Properly
Pan-frying a fish fillet with the skin on is a great way to get crispy skin and tender, flavorful flesh. Here’s a step-by-step guide to […]
Pan-fried duck breast with shiitake mushrooms, pak choi, and a five-spice jus
Here’s a refined fusion recipe of French and Chinese heritage. This is a pan-fried duck breast with shiitake mushrooms, pak choi, and a five-spice jus […]
How To Butcher A Duck
Butchering a duck involves several key steps that are similar to processing a chicken, with a few differences due to the duck’s anatomy and thicker […]
Preparing Florentine Potatoes
Here’s a really nice Florentine Potatoes recipe, complete with equipment, preparation and cooking times, and nutritional information. This dish combines creamy mashed potatoes, spinach, and […]
Lentiviruses and Lentiviral Vectors (LVs): Biology and Applications in Biotechnology and Medicine
Introduction Lentiviruses are a genus of viruses within the family Retroviridae, characterized by their ability to integrate into the host genome and establish persistent infections. […]
Making a Chicken Liver Parfait
The chicken liver parfait is to all intents and purposes a very smooth pate with possibly the best flavour you can imagine from such a […]
Puneri Masala Supari
Puneri Masala Supari is a traditional Indian mouth freshener and digestive chew made primarily from areca nut (supari) and a blend of spices. Originating from […]