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 […]
Articles by smitsa
The 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 […]
The Benefits of Microencapsulation
Microencapsulation is a technology for protecting sensitive ingredients with materials which act as barriers. These barriers help keep the ingredient more stable, they may reduce […]
The Functional Water Products In 2019
Functional water is often used by marketing and product developers alike to describe the types of water which offer more than just hydration – albeit […]
The Benefits And Hype Of Alkaline Water
Overview Drinking alkaline water is a growing trend in dieting and adds to the growing space afforded mineral water in general. It might seem odd […]
How to Prepare a Consommé
Consommé is what chefs describe as a thin clear soup. It is to all intents and purposes a strong flavoured stock which has been cleared […]
The Story Of Malnutrition
Overview Malnutrition continues to be the scourge of the world and a situation which has not changed through the ages. It is best to start […]
Some of The Benefits Of Bee Pollen
Bee pollen is a natural product from plants which is collected by bees during their visits to flowers. For many people it is perhaps the […]