Gastrodia
Gastrodia elata (G. elata Blume) is a perennial herb plant and belongs to the Gastrodia genus which is in the Orchidaceae family. The tubers are used as a […]
Articles by smitsa
Rice Flour For Gluten Free Product Development
Rice flour is now the natural alternative for product developers looking to replace wheat, barley and rye flours so that coeliacs (celiacs) can enjoy a […]
Black Barberry
Black Barberry (Berberis integerrima) is a particularly rich source of many useful bioactive compounds such as anthocyanins, catechins, gallic acid, chlorogenic acid, caffeic acid, and […]
Presenting Cheese At The Dining Table: What To Do With Left Overs.
The end of a good meal is usually the opportunity to offer your guests including yourself a classy range of cheeses. Cheese however, is one […]
Recipes With Orecchiette
Orecchiete pasta has the shape of a little ear. It is a pasta typical of Apulia which is one of the regions in Southern Italy. […]
Zwitterionic Coatings For Food Use
Zwitterionic coatings are an emerging class of non-fouling surface treatments that resist biofilm formation and the adhesion of organic materials due to their unique charge-balanced […]
The Food And Beverage Trends For 2022
It’s always good to start the a new year thinking about what the food trends will be and 2022 will prove no exception when it […]
Food-Grade Lubricants
Food-grade lubricants and greases play a crucial role in the food processing industry, ensuring the safety and efficiency of machinery and equipment involved in the […]
Histatins
Histatins are a family of salivary proteins that play a crucial role in oral health and immunity. These proteins are primarily found in human saliva […]
How to Make a Cottage Pie
Cottage Pie is similar to Shepherd’s Pie save that the meat is minced beef which is cooked in a gravy with a topping of mashed […]
How to Make a Chicken Korma
Chicken korma should be a really rich and creamy dish which is very mild in terms of chili heat and only spiced for flavour. It […]
How to Make Roast Parsnip And Italian Cheese Soup
A roast parsnip and Italian cheese soup is a great way to make use of winter vegetables especially that great bag of parsnips left over […]
Microwell Plates in High Throughput Development Studies of Batch and Fed-Batch Cell Cultures – A Comparative Analysis
In the realm of bioprocessing, the optimization and scale-up of cell cultures are essential for the efficient production of biotherapeutics. High throughput development studies play […]
How to make the Best Prawn Cocktail
The prawn cocktail is a starter that deserves to be more widely offered at the diner table. I usually have one at the beginning of […]
![DNA. Nucleic acid purification. Okazaki fragments. PCR (digital PCR [dPCR], multiplex digital PCR, qPCR), DNA Repair, DNA Replication in Eukaryotes, DNA replication in prokaryotes, DNA barcoding](https://foodwrite.co.uk/wp-content/uploads/2016/11/dna-geralt-pixaby-03539309_640-326x245.jpg)
The Use of PCR in Biotechnology
Polymerase Chain Reaction (PCR) is a revolutionary molecular biology technique that has become a cornerstone in various scientific disciplines. Developed by Kary Mullis in 1983, […]
How to prepare a Classic Tarka Dhal
The Tarka Dhal is one of the classic Indian dishes and ideal for vegans too. The use of moong dal as opposed to other types […]
How to make a Panettone
Panettone is the traditional Italian bread cake with candied peel and other fruit. It is usually eaten at Christmas and on other festive occasions. It’s […]
How to Prepare Brussel Sprouts
Brussel sprouts or just sprouts are one of those vegetables that have to be eaten with roasts. They’ve come back into fashion and work extremely […]
Preparing a Porchetta
Porchetta is an Italian dish that relies on the best quality pork belly that money can buy. It is traditionally a dish eaten all year […]
Paecilomyces japonica
Paecilomyces japonica, a fungus with a significant impact on the field of mycology and biomedicine, has drawn attention for its diverse range of medicinal compounds. […]