Powders: Segregation and Dispersion In Foods And Pharmaceuticals
Powder filling and into packaging such as sachets, capsules and other receptacles is a major issue for product developers and manufacturers aiming to achieve consistency […]
Articles by smitsa
Crafting Meat Analogues For The Future
Meat analogues (alt. sp. analogs) or meat hybrids are in demand. Let’s face it if we are serious about saving the planet than exploiting plant-derived […]
Polyglycerol polyricinoleate (PGPR)
Polyglycerol polyricinoleate (PGPR) is a food additive commonly used as an emulsifier in chocolate and similar products. It is made up of a polyglycerol ester […]
Suhoor and Iftar
During the month of Ramadan, Muslims around the world observe a period of fasting from dawn until sunset, which is one of the Five Pillars […]
Polyketide Synthetase
Polyketide synthases (PKSs) are a group of enzymes responsible for the biosynthesis of polyketides, a diverse class of natural products with significant pharmaceutical importance. These […]
Ammonium Phosphatide
Ammonium phosphatide, also known as E442, is an emulsifier commonly used in the food industry. Emulsifiers are substances that help stabilize mixtures of liquids that […]
Yield Stress
Yield stress is a material property that characterizes the point at which a material undergoes a transition from elastic deformation to plastic deformation. In simpler […]
Beef Braciole
Beef braciole, also known simply as braciole, is a traditional Italian dish consisting of thinly sliced beef rolled with a savory filling, then braised in […]
Chicago’s Iconic Italian Beef Sandwich
Chicago’s Italian Beef sandwich is more than just a meal; it’s a cultural institution, a symbol of the city’s vibrant culinary landscape, and a testament […]
An Introduction on Near-Infrared (NIR) Spectroscopy
Near-infrared (NIR) spectroscopy is a powerful analytical technique that uses the near-infrared region of the electromagnetic spectrum, typically from around 780 to 2500 nanometers, to […]
Getting The Most Out Of Transfection
Transfection is the process of introducing foreign nucleic acids, such as DNA, RNA, or oligonucleotides, into cells. This technique is widely used in molecular biology, […]
Why is Indium so Important for the Biotechnology Industry>
Indium plays a significant role in the biotechnology industry, particularly in areas such as medical imaging, diagnostics, and targeted therapy. The uses of this element […]
Genome-Wide Association Study (GWAS)
A Genome-Wide Association Study (GWAS) is a research approach used to identify genetic variants associated with specific traits or diseases across the entire genome. GWAS […]
Peptides From Protein Hydrolysates
Bioactive peptides have many functional benefits and some of them are proving to be extremely useful as food and pet food ingredients as well as […]
Tom Yum Goong
Tom Yum Goong (ต้มยำกุ้ง), a popular Thai soup known for its bold flavours and aromatic spices, is a delightful dish. It perfectly balances sour, spicy, […]
Goan Fish Curry
Goan Fish Curry is a popular and delicious dish from the coastal region of Goa, India. Serves a hungry 2! Ingredients: 500 grams of fish […]
How to Prepare Chicken Mandi
Chicken Mandi is a traditional Arabic dish known for its fragrant rice and tender, flavorful chicken. Originating from Yemen, Mandi has gained popularity across the […]
The Science Behind Bubbles, Microbubbles, and Nanobubbles
Bubbles are fascinating entities that manifest in various forms and sizes, ranging from the large, ephemeral soap bubbles to tiny microbubbles and nanobubbles. Each type […]
Chocolate: What It Is And How It is Made
Chocolate is one of the world’s most loved treats, a luxury, cherished for its rich taste and aroma, astringency but smooth texture. There are numerous […]
Cheese Powders: An Overview
Cheese powders are dehydrated forms of cheese, widely used in the food industry for their convenience, long shelf life, and ease of incorporation into various […]