Aspartame Losses in Products
For the product developer involved in the beverage industry, aspartame is still a respected high intensity sweetener, to be used to replace bulk sweeteners to […]
Articles by smitsa
Bael (Aegle marmelos) – Unique Properties
Bael (Aegle marmelos (L.), Correa ex. Roxb., Rutaceae) is used in Ayurvedic medicine for its anti-diabetic and hypolipidaemic properties. It is a small tree found […]
Pork Fillet Wrapped In Parma Ham with a Mushroom-Rosemary Duxelle Stuffing
A pork fillet wrapped in Parma ham is an exceptional dish to serve but when it has a mushroom-rosemary duxelle stuffing running through it like […]
Selenium In Human health
♦ Selenium has a vital role to play human health, especially with the immune system and even in combating cancers. Selenium is an important nutritional […]
Killing Fish For Food
The preparation of fish for the market place, for culinary dishes, for any food product in fact places great reliance on the method of slaughter […]
Boswellia serrata – Recent Findings On Treatment Of Joint Pain
Boswellia serrata, also known as Indian frankincense, Salai guggal or olibanum indicum is the resin from various Boswellia trees but ‘serrata’ in particular. It is also known […]
The Large-Scale Manufacture of Casein From Milk
The large-scale manufacture of casein from milk involves several steps, from sourcing raw milk to processing it into various forms of casein for industrial use. […]
Hawaiian Cuisine
What is it about Hawaiian cuisine ? It had been the Sandwich Islands but that is not foodie reason. The US state of Hawaii, a […]
Escherichia coli O157:H7
One of the main food safety issues concerns the rise of a bacteria which can damage kidneys and cause severe illness if not death. Escherichia […]
Deoxynivalenol
Measuring deoxynivalenol (DON) or vomitoxin (CAS no. 51481-10-8) as it is also known is important because it has become a widespread contaminant of many feedstuffs. It is […]
Surimi
If you have ever wondered why a fish stick should be crab flavoured, then welcome to the world of surimi. In a formal sense, surimi […]
Lamproie à la Bordelaise
Lamprey eel stewed in a red wine sauce with leeks, garlic, and spices. Preparation and Cooking Times Preparation time: 20 minutes Cooking time: 1 hour […]
Using Computer-Aided Design (CAD) In Product Development And Packaging
Computer-Aided Design (CAD) is a useful tool in new product development (NPD) for the food scientist. It is often encountered in food safety, product and […]
Arsh Kuthar Ras – Benefits
In Ayurvedic medicine, Arsh Kuthar Ras is used in the treatment of piles (haemorrhoids) and for indigestion. Its formulation, usually taken as a tablet, is […]
Cellulases in Composting And Fermentation
One of the difficulties in home composting has been the breakdown of woody or cellulosic materials without resorting to burning it. Industrially, there is considerable […]
Home Composting
The effective handling of food wastes at home can prove tricky especially if one is hoping to be responsible by returning nutrients to the soil and […]
Life Cycle Assessment For Managing Food Waste
Recent investigations into food waste management following my studies in environmental management have led me to look more closely at the life cycle assessment (LCA) approach. […]
Tribology: Unraveling the Science of Friction, Wear, and Lubrication
Tribology is a multidisciplinary field that delves into the study of friction, wear, and lubrication in interacting surfaces. Derived from the Greek words “tribos” (meaning […]
Orostachys japonicas (Herbal Treatment For Stomach Complaints)
The plant Orostachys japonicas A. Berger (family: Crassulaceae) or ‘wa-song’ is used mainly in Korean folk medicine as a health food, especially in treating gastric ulcers, hepatitis and haemorrhoids. Evidence […]
Bacterial Conjugation: A Molecular Tango of Genetic Exchange
Bacterial conjugation is a fascinating and intricate process that allows bacteria to transfer genetic material between individual cells, facilitating the exchange of valuable traits such […]