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 […]
FOOD AND DRINK
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 […]
Havarti
Havarti is a semi-soft Danish cheese made from cow’s milk, known for its creamy texture and mild, buttery flavor. It was first developed in the […]
White Lupin Protein Isolates
In this work the foaming ability of white lupin protein isolates was investigated in order to evaluate the potential use of these isolates as functional […]
Dietary Fibre Aids Weight Loss – Pieces Of Evidence
Dietary fibre has had strong associations with heart health but consumption also helps in weight loss and management. Fibre is the edible, non-starch portion of […]
Edam
Edam cheese (Dutch: Edammer kaas) originates from the town of Edam in the Netherlands and dates back to at least the 14th century. During the […]
Commercial Processing of Milk: From Farm to Table
Milk is one of the most consumed and versatile food products globally, rich in essential nutrients such as protein, calcium, vitamins, and minerals. The commercial […]
Taleggio
Taleggio is a semi-soft, washed-rind cow’s milk cheese from Lombardy, Italy. It dates back over 1,000 years, with its origins in the Val Taleggio, a […]
Getting The Cheeseboard Right
A good cheeseboard balances flavours, textures, and accompaniments to create an enjoyable experience. There is so much to choose from that the choice is overwhelming. […]