A collection of all the articles covering agriculture, biochemical engineering, biotechnology and related industry topics.
Magnetic immobilisation is an extremely useful technique. Immobilising cells or enzyme in gel materials which contain colloidal ferrites or magnetite allows the use of magnets […]
Downy Rose Myrtle or Rhodomyrtus tomentosa (Aiton) Hassk. (Family: Myrtaceae) is a flowering plant that could provide product developers with a rich source of colour. This supplements its culinary […]
The Jatropha plant is a wide ranging perennial with a quick growth and almost 60 years longevity. It appears to survive both tropical and arid conditions, […]
Renewed interest has been raised in maximising the commercial benefit from the polyphenolics in wheat and carbohydrates which are often lost when milling this cereal, especially if the bran […]
Lolium perenne, commonly known as perennial ryegrass, is a widely used cool-season grass valued for its durability, lush green appearance, and fast growth. Native to […]
RNA polymerase is an enzyme responsible for synthesizing RNA molecules from a DNA template during the process of transcription. It plays a crucial role in […]
Spinning cone technology (SCT) is a revolutionary process that has transformed the field of aroma recovery and preservation in the food and beverage industry. It […]
The manufacture of malic acid using fermentation involves the use of microorganisms, typically bacteria or fungi, to convert specific carbon sources into malic acid. Malic […]
The manufacture of threonine using microbial fermentation involves the use of genetically engineered microorganisms, typically bacteria such as Escherichia coli, to produce threonine in large […]
The Maibock is a traditional German style of strong lager that originated as a seasonal beer, typically brewed in the spring which is Mai in […]
Fermentation is a process that has been used for centuries to produce a wide variety of products. Some of the top products produced by fermentation […]
Streptomyces fradiae is a species of filamentous bacteria that belongs to the genus Streptomyces. It is notable for its ability to produce the antibiotic tylosin, […]
The nucleosome is the basic structural unit of chromatin, which is the complex of DNA and proteins that make up the chromosomes in eukaryotic cells. […]
Shuttle vectors play a crucial role in biotechnology as versatile tools for the transfer of genetic material between different host organisms. These vectors are designed […]
Cucumbers are complex in their flavour. The flavour of this fruit is characterised by just 30 volatile compounds. All these volatiles are either six-carbon or […]
One of the difficulties in home composting has been the breakdown of woody or cellulosic materials without resorting to burning it. Industrially, there is considerable […]
The effective handling of food wastes at home can prove tricky especially if one is hoping to be responsible by returning nutrients to the soil and […]
Recent investigations into food waste management following my studies in environmental management have led me to look more closely at the life cycle assessment (LCA) approach. […]
Bacterial conjugation is a fascinating and intricate process that allows bacteria to transfer genetic material between individual cells, facilitating the exchange of valuable traits such […]
Velutin, a novel flavone was recently found in Acai fruit (Euterpe oleraceae) and appears to have some very useful anti-inflammatory properties. It was first named and […]
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