What is Klason Lignin?
Klason lignin is the insoluble residue portion after removing the ash by concentrated acid hydrolysis of the plant tissues. Lignin generally is not polysaccharide but […]
FOOD AND DRINK
What is Lignin?
Lignin is not a polysaccharide but is chemically bound to hemicelluloses in plant cell walls. It has been suggested that lignins are precursors to mammalian […]
The Cooking of Largemouth Bass
The largemouth bass (Micropterus salmoides) is a popular freshwater fish native to North America, particularly known for its role in recreational fishing. While largemouth bass […]
Quillaia- A Vegan Foaming Agent
Quillaia is the milled inner bark or small stems and branches of the soapbark (Quillaja saponaria, Molina). Other names include Murillo bark extract, Panama bark extract, Vanilla extract, Quillaia extract, Quillay bark extract, and Soapbark extract. […]
The Manufacture Of Paneer
Paneer is a soft cheese found in both Pakistan and India. The raw material is fresh milk from buffalo or cow. The milk is heated […]
The clove – a summary of its properties and benefits.
♦ Clove has important sensory, analgesic and health benefits. The clove bud (Eugenia caryophylata L. Merr. & Perry, Thunb.[Myrtaceae]) is often associated with apple desserts […]
The Corn Kernel (Maize Kernel)
What is it ? Corn (or maize) as it is known is a grain. The corn or maize kernel is the fruit of the corn […]
Hot Boning Of Meat
Hot boning is the removal of muscles from an animal carcass before chilling. The process of removal occurs at least 1.5 hours following death of […]
Ethanol Use In The USA – Your Questions Answered
Ethanol or ethyl alcohol is a common product in the USA but one which needs careful handing and is subject to restrictions. It is also […]
The Importance Of Copper In Human Health
Copper isn’t often thought of as critical to human nutrition, in fact too much and it becomes severely toxic. However, amongst the many biological mechanisms […]
The Cherimoya (Annona cherimola)
The cherimoya (Annona cherimola, L.) is often considered one of the best-tasting fruits in the world, its commercial production hampered by its short shelf-life, often […]
The Soursop (Annona muricata)
The Soursop fruit (Annona muricata L.) which is well known worldwide, is also known in South America as the Guanabana or specifically in Brazil as Graviola. It has […]
Gouda
Gouda is one of the world’s oldest known cheeses, with records dating back to the 12th century. Despite its name, Gouda was not necessarily made […]
Origanum glandulosum
Origanum glandulosum Desf is a perrenial herb growing throughout Europe and North Africa. It is a source of antimicrobial essential oil. The oil was extracted […]
Protein Consumption Coupled To Weight Loss Or Weight Maintenance
When it comes to protein consumption as in body building or exercise, thoughts do not often turn to managing weight or even using it to […]
Carrageenans
Kappa-carrageenan is a hydrocolloid that is widely used in the food industry for its unique functional properties. Hydrocolloids are polysaccharides that have the ability to […]
Mizithra
Mizithra or myzithra is a fresh cheese made with milk and whey from either sheep or goats, or both (Barron, 1991). It is similar to Feta […]
Fontina- A History, Production, and Culinary Uses
Fontina is a semi-soft, cow’s milk cheese originating from the Aosta Valley in northwestern Italy. It has been produced since at least the 12th century, […]
Dextran
Dextran is a generic term for a family of complex branched glucans which are glucopolysaccharides. They are prepared by the polymerization of the α-d-glucopyranosyl moiety […]
Camembert: History, Manufacture, and Culinary Uses
History of Camembert Camembert is a soft, bloomy-rind cheese originating from Normandy, France. According to legend, it was created in 1791 by Marie Harel, a […]