Bread and Butter Pudding
Bread and butter pudding is a classic British dessert that’s perfect for using up leftover bread. This recipe serves six people and can be easily […]
Articles by smitsa
How to Prepare Caramelised Onion Chutney
Caramelised onion chutney is ideal with sharp cheddar cheese or for pepping up a sausage casserole. The recipe is modelled on one made for the […]
Visiting the IFE 2013
This year’s visit to the International Food Exhibition 2013, at the end of March at the ExCel Centre in London proved as valuable as always. What a […]
Magnetic Immobilisation of Yeasts, Enzymes & Ligands
Magnetic immobilisation is an extremely useful technique. Immobilising cells or enzyme in gel materials which contain colloidal ferrites or magnetite allows the use of magnets […]
The Signs And Symptoms Of Lactose Intolerance
Lactose intolerance is a condition characterised by a variety of symptoms. They include bloating, stomach pain, gas an diarrhea. It is caused by poor lactose […]
The Pepino Fruit
The pepino fruit (Solanum muricatum Ait.), (a.k.a. melon pear, pepino dulce, sweet cucumber) is native to the Andes of South America, but now grown commercially in Chile […]
Akebia trifoliata
Akebia trifoliata (Thunb.) Koidz. var. australis (Diels) Rehd., is a woody climbing vine, that is widespread throughout Asia, especially in China, Korea and Japan. It is a […]
How to Prepare Tempura Vegetables
Tempura vegetables is a wonderful method of preparing tasty and crispy food using a Japanese method that they successfully adopted from Portuguese sailors. Ideal for […]
The Problems With Peroxidases
Peroxidases (POD) are problematic enzymes when it comes to reducing browning or minimising the loss of nutrients in fruits and vegetables. The enzyme is often used as […]
Cowpea – A New Pulse Ingredient And Source Of Nutrition
The Cowpea (Vigna unguiculata L. Walp)) is a critical legume for cattle fodder. It’s grown over much of dry Africa, Europe, Asia and the USA because […]
The Yuzu Fruit
The Yuzu (Citrus junos Sieb. ex Tanaka) has been a popular citrus fruit in Japan for at least a thousand years. It may be the […]
The Electronic Nose
It seems like science fiction to think that it was possible to mimic either the tongue or nose in terms of being able to distinguish […]
The Difference of Fine Wine
By Charlotte Rivington (Guest Post) Many people don’t fully understand the difference between fine wine, table wine and plonk. Fine wine is a term used to […]
Downy Rose Myrtle (Rhodomyrtus tomentosa)
Downy Rose Myrtle or Rhodomyrtus tomentosa (Aiton) Hassk. (Family: Myrtaceae) is a flowering plant that could provide product developers with a rich source of colour. This supplements its culinary […]
Jatropha Seed Oil – A Better Biodiesel
The Jatropha plant is a wide ranging perennial with a quick growth and almost 60 years longevity. It appears to survive both tropical and arid conditions, […]
Supercritical Fluid Extraction With Carbon Dioxide (SC-CO2)
Supercritical fluid extraction or pressurized fluid extraction as it is sometimes referred to is a technology that compares extremely favourable with more traditional and conventional […]
The Super Uses For Onion Skin
Onions (Allium cepa L.) are highly valuable vegetables used in a wide range of recipes and are now only second to tomatoes as the most important horticultural […]
Cancer Fighters In Our Greens: Sulforaphanes
Raw greens might not be the easiest vegetables to digest but they have some great benefits, not least their anti-cancer potential. Over many years, a number […]
The Manufacture of Red Palm Oil
Red palm oil, derived from the fruit of the oil palm tree (Elaeis guineensis), has been a staple in the diets of many communities in […]
Vitamin E – Basic Knowhow About This Crucial Vitamin
Vitamin E as a nutrient is one of the most powerful lipophilic antioxidants known where it scavenges free radicals and the waste products of oxygen […]