Poultry Meat Quality: Pinking
Meat is still one of the main products of the food industry but it is slowly being overtaken by a rise in vegetarianism and veganism […]
Meat is still one of the main products of the food industry but it is slowly being overtaken by a rise in vegetarianism and veganism […]
Pet foods used to be about pouches and dogs with wagging tails. In recent times the focus has suddenly shifted to less meat, more vegetarian […]
Starch is the major storage carbohydrate in plants. It’s also perhaps the most important agricultural commodity in food and is a basic source of energy […]
Introduction Coffee is probably the most popular daily beverage in the world and at the current rate of consumption might even supersede tea in a […]
Why FoodWrite Ltd ? Do you have a novel product you want to bring to market? Are you experiencing technical difficulties manufacturing your product? Do […]
Syneresis in food science occurs when a liquid such as water is expelled or extracted from a gel. It is highly undesirable. When you open […]
A blessing and a curse to be honest when it comes to pasta! If it’s about preserving colour over shelf-life or ensuring the consumer enjoys […]
Calabash nutmeg (Monodora myristica Dunal) are dried seeds from a tropical forest tree found native in West Africa but also now grown in other parts […]
There is a tremendous diversity of cheeses from the Middle East. We are familiar with feta and halloumi for example but I’m not sure we […]
Saaz hops, also known as Saaz hop or Žatecký poloraný červeňák, are a traditional and iconic hop variety with origins in the Czech Republic. These […]
The enzymatic release of aroma and flavour chemicals is a fascinating process that plays a crucial role in the development of flavors and fragrances in […]
Mechanically separated meat (MSM) has courted controversy for nearly 50 years now but it still remains a food material that is often used in patties, […]
Enfleurage is an ancient and traditional method used in the perfume industry to extract the fragrance of delicate flowers that cannot withstand the high heat […]
Genomic clusters for secondary metabolites, also known as biosynthetic gene clusters (BGCs), are regions of the genome that contain genes responsible for the synthesis of […]
The fermentation of clavulanic acid involves the cultivation of the bacterium Streptomyces clavuligerus under controlled conditions to induce the production of this important β-lactamase inhibitor. […]
Bioengineered foods have been with us for decades. A new law has been created by the USDA so as to regulate these types of foods […]
Global and local alignments are two types of sequence alignment methods used in bioinformatics. They differ in how they align two sequences and what information […]
The production of polyhydroxyalkanoates (PHA) using fermentation involves the use of microorganisms, typically bacteria, to synthesize and accumulate PHA as intracellular granules. PHAs are biodegradable […]
Glutaric acid, also known as pentanedioic acid, is a widely used chemical for various applications. These include production of polyamides, polyurethanes, glutaric anhydride, 1,5-pentanediol, and […]
Dauphinoise potatoes are in their own right a wonderful comfort food. They are the perfect accompaniment to any main meal, whether it be roast chicken, […]
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