The Dry Milling Of Corn
Corn or maize is used for the production of starch flour and starch. Thee are two processes commonly used on an industrial scale, wet-milling and […]
Articles by smitsa
Colostrum In Mood Research
Colostrum is generally sourced from bovine. It is the pre-milk fluid produced from cow mammary glands during the first two to four days after birth. […]
Jhinga Til (Crispy Sesame Prawns)
INGREDIENTS • Prawns – 8 • Lemon juice – 4 tablespoons • Garlic paste – 1 teaspoon • Ginger paste – 1 teaspoon • Salt […]
Pina Colada Traybake
Serves 24 pieces: preparation time: 45 minutes Ingredients 75g desiccated coconut 170g unsalted butter, plus extra for greasing 2 tsp vanilla extract 180g light brown […]
The Properties of Rice Starch
Rice starch is not as common as potato, maize (corn) or tapioca starch but it does have important functional food properties. It is used as […]
The Manufacture Of Starch From Potato, Wheat And Tapioca
The manufacture of starch is a very traditional process and can only be sourced from plants. It is a key component of the food supply […]
Bramley Apple Turnovers
There are thousands of varieties of apple, but just one that is generally considered to be the cook’s favourite in the UK – the Bramley […]
How to Prepare a Minced Beef and Onion Pie
This classic minced beef and onion pie with a puff pastry casing is a hearty and comforting dish, perfect for a cozy dinner. The savory […]
The Biosynthesis Of Starch
Plants are unique in many respects but one feature of their biochemistry and metabolism in particular is the synthesis of starch. It comes really from […]
Liquid Egg Products
Liquid egg products have been a staple ingredient since they were first produced in the early 1900s. The country that has exploited their properties the […]
What is a Batch Culture?
A batch culture is a culturing system for growing microbes and producing microbial products by fermentation. It is a closed system meaning that the fermentation […]
The Contribution of Pyrazines to Flavour
Pyrazines are a class of chemical compounds that contribute to the flavor and aroma of various foods and beverages. They are responsible for providing distinct, […]
Gas Chromatography
Gas chromatography (GC) is a powerful analytical technique used in chemistry to separate and analyze the components of a mixture based on their volatility and […]
Reducing Agents In Baking
Baking is now one of the most popular pastimes and attracts great attention – it is justifiably a culinary skill. Baked goods such as bread, […]
Cream of Courgette Soup
Ingredients 2 medium courgettes (zucchini), chopped 1 small onion, chopped 2 cloves garlic, minced 1 tablespoon olive oil or butter 2 cups vegetable broth 1/2 […]
Aprotic Solvents – What Are They Good For?
An aprotic solvent is a class of solvents characterized by the absence of hydrogen atoms bonded to electronegative atoms such as oxygen or nitrogen, which […]
Issues In Fermentation. What Are They? Can They Be Fixed?
During a fermentation process, several problems and issues can arise. The most common is the failure to produce any product whatsoever. If it is a […]
Bombay Aloo (Bombay Potatoes)
Bombay Aloo is a popular dish in Indian restaurants. Serves 4 Ingredients: 500g potatoes – Aloo 2 tbs vegetable oil ½ large onion – diced […]
Sex-Linked Inheritance in Drosophila
Sex-linked inheritance refers to the inheritance patterns of genes located on the sex chromosomes, specifically the X and Y chromosomes. In Drosophila melanogaster, commonly known […]
What is Fructose Intolerance?
Fructose intolerance, also known as hereditary fructose intolerance (HFI), is a genetic disorder characterized by the inability to metabolize fructose properly. It is caused by […]