A collection of all the articles covering agriculture, biochemical engineering, biotechnology and related industry topics.
Punarnava (Sanskrit) or mookirattai in Tamil is a creeper that grows throughout India. It is also known as Boerhavia diffusa. In Ayurvedic medicine it is […]
Radio frequency identification (RFID) is now part of the food industry’s answer to improved health and monitoring of livestock animals. The system is based on […]
The year 2017 looks set to be the time for developing food services although for many these effects will not be noticeable to any great […]
Somaclonal variation refers to the genetic variation that occurs in plants regenerated from somatic cells (cells other than germ cells) in tissue culture. This phenomenon […]
The pKO-1 plasmid is a commonly used tool in molecular biology and genetic engineering. It is a derivative of the pBR322 plasmid, which is a […]
One of the most common pests in the garden which can ruin a great crop is the Allium Leaf Miner. The main crops affected are […]
Burukutu is a rather popular alcoholic beverage with a prominent vinegar-like flavour that is prepared from millet and sorghum or Guinea corn grains (Kolawole et […]
The year 1948 may not seem to ring many bells in our minds but it was the time for the formal introduction of a technology […]
Apple diseases are a real problem. We always hope for a bumper crop of apples if we are lucky enough to have a tree in […]
Serratia marcescens is a Gram-negative bacterium belonging to the family Enterobacteriaceae. It is a common environmental bacterium found in various habitats, including soil, water, plants, […]
Birch (Betula alba L. family: Cupuliferae) is a member of about 40 known species throughout the Northern hemisphere in the Betulaceae family. This particular one […]
Trichosporon cutaneum is a yeast species known for its robust capabilities in lipid production. As an oleaginous yeast, T. cutaneum can accumulate substantial amounts of […]
Flavour in fruits and vegetables is one of our most important quality attributes. It is one of the reasons why the consumer selects one item […]
Doenjang is a traditional Korean food and is widely used in most of that country’s recipes either as a main ingredient, as a condiment, or as a […]
Inflammation is the intricate physiological process underlying the body’s defence mechanism against foreign substances like toxins and infectious agents such as microbes, and the repair […]
Salvia miltiorrhiza Bunge (Family: Lamiaceae) has long been associated as a herbal for treating tumours, inflammation and as an antioxidant. One of the key components […]
In the ‘Life Of Pi’ the hero comes across an island which ends up killing fish which enter it via a sinkhole. Although this sounds […]
Natural antimicrobials are commonly being preferred by consumers over chemical preservatives according to ingredient trend studies (Smid and Gorris, 1999). Natural antimicrobials are regularly being […]
Staphylococcus aureus is a serious and common foodborne pathogen – a bacterium widely found in the food supply chain (Tirado and Schmidt, 2001; Loir et al., […]
Copyright © 2024 | WordPress Theme by MH Themes