Oat Flavours
Oat flavour and aroma is instantly appealing to consumers and have a unique profile. Oats (Avena sativa L.) are important raw materials for food, animal […]
Articles by smitsa
Why Does Potato Taste So Nice When It is Cooked ?
Trying to obtain a steer on the flavours of processed potatoes (Solanum tuberosum L.), whether they are fried, baked, roasted, microwaved or boiled has exercised […]
Exploring the Medicinal Marvel that is Shan Zhu Yu (Cornus officinalis)
Shan Zhu Yu, scientifically known as Cornus officinalis, (Sieb. et Zucc (CO)) is a deciduous shrub that holds a significant place in traditional Chinese herbal […]
Growing Crab Apples For Pollination Of Fruiting Apples
Crab apples (Malus cultivars) make exceptional pollinators for other fruiting apples (M. domesticus cultivars). The attractive blossom in late March and April is followed by […]
Making Tomato Ketchup with Fermented Tomato Paste
Tomato ketchup prepared using fermentation brings an added twist Ingredients: 3 cups homemade or canned tomato paste or passata 2 teaspoons fine sea salt 1/4 […]
Yersinia Enterocolitica Food Poisoning- Not At All Nice !
Yersinia enterocolitica is a nasty food poisoning organism which causes severe illness and is a major issue for refrigerated foods. Yersinosis And It Symptoms The […]
Worrying Results From Campylobacter Survey Of Chicken
♦ Campylobacter found on 70% of chickens sold in supermarkets. ♦ 280 thousand people suffer campylobacter food poisoning annually. ♦ About one of third of […]
Oats And Beta-Glucan: Ideal For Bars
Why are oats and beta-glucan such ideal ingredients? When it comes to product development especially in snack bars, barley, oats and beta-glucan make ideal ingredients. […]
The Palmyra Palm And Its Natural Sweetener Sap
The Palmyra palm (Borassus flabellifer L.) is a tree of great versatility and economically important. The sap or exudate when tapped is turned into a natural sugar […]
Products At Food Matters Live 2014
It’s always a joy to see new products appearing from start-up companies at food shows and none more so than at Food Matters Live 2014. […]
Properties Of Potato Starch
Potato starch is a versatile and widely used carbohydrate extracted from potatoes, exhibiting several unique properties that make it a valuable ingredient in various applications. […]
Walnuts Help the Heart Stay Healthy
Walnuts not only appear to have nutritional benefits when it comes to reducing the impact of Alzheimer’s Disease, they appear to be heart healthy too. Reducing […]
The Damage Caused By Drinking Methanol
Methanol, also known as methyl alcohol and wood alcohol, is a primary alcohol with the chemical formula CH3OH. It is a highly toxic alcohol commonly […]
Preparing Buttered Poached Scallops
Scallops have a soft slightly sweet and creamy flavour which is evocative of the sea. A few poached scallops make an ideal starter dish but […]
Consumers Using Low-Calorie Sweeteners have Better Lifestyles
The title is rather a bold statement. It seems though that based on research conducted by the University of Washington (Head researcher: Adam Drewnowski) in the […]
The Problem Of Botulism
Botulism is thankfully one of those rare food poisoning events but it is still a fatal condition. Clostridium botulinum is the causative agent which releases […]
Pigmented Rice – Its Many Nutritional Benefits
Rice (Oryza sativa L.) is a staple food and a valuable economic crop of many countries including India, China, Japan and Thailand. A group of varieties […]
Makegeolli Lasts Longer
Walk into any spirits shop in Korea and Makegeolli is likely to be the beverage that many would point you to as indicative of the […]
the use The Use of the Kanamycin-Resistant Gene in Biotechnology
The kanamycin-resistant gene (often abbreviated as kanR) is commonly used in biotechnology as a selectable marker in genetic engineering and recombinant DNA technology. Selectable Marker: […]