The Trouble with Huanglongbing (HLB)
Huanglongbing (HLB) is now one of the most destructive disease of citrus throughout he world. It is very fast spreading. It was also previously known […]
FOOD AND DRINK
The Common Mandarin or Tangerine
The Common Mandarin or Tangerine is now a highly popular dessert fruit with a strong commercial following throughout much of the world. The fruit has […]
Ethanol Fermentation
Most of us would think of ethanol fermentation very simply as the essence of brewing in cider and beer production or in winemaking. Ethanol is […]
What is Canadian Bacon?
Canadian bacon is also known as bacon rashers or back bacon. The term is used by Americans specifically for this type of bacon. It is […]
Satsuma Mandarin (Citrus unshiu)
The Satsuma Mandarin is one of the main citrus fruits and possibly the largest of all. The scientific name is Citrus unshiu Marc. It is […]
Bitter or Sour Orange (Citrus aurantium)
The bitter or sour orange (Citrus aurantium) is not as widely known as other citrus fruit and tends to be localised to Japan. Anyone who […]
Mochiyuzu/Mochiyu
Mochiyuzu or Mochiyu is the Japanese name for a citrus fruit related to the sudachi with a sour flavour. It has the scientific name of […]
The Sources, Preparation and Peptides Found In Yeast Extracts
Yeast extracts are rich, nutrient-dense substances derived from the cell contents of yeast cells. They are widely used in food, pharmaceutical, and biotechnology industries as […]
What Is Kombucha And Why Has It So Many Great Health Benefits?
Kombucha is a fermented tea drink with a slight fizziness due to carbonation. It is highly regarded by officionados to quite categorically have a flavour […]
Cacholeira
Cacholeira is a popular Portuguese fermented sausage from the Upper Alentejo region. The sausage is heavily fermented. It resembles a morcella but has a lighter […]
The Polysporus Genus
The Polysporus genus of fungi represents a diverse group with significant biotechnological potential. Fungi, in general, play crucial roles in various ecological processes and have […]
Making Yogurt At Home
Making yogurt at home is fun and enjoyable. Results at first can be variable but it’s worth persisting with as you can begin to experiment […]
Uncovering Batters and Breading
Battered and breaded foods are extremely popular throughout much of the world’s cuisine. They offer the consumer an extra sensory dimension to their food by […]
The Benefits of Yogurt
Yogurt is a fermentation of milk with a benign bacterial culture to produce a flavoured, slightly sharp creamy product. It is a simple manufacture of […]
How to Prepare Natural Crème Fraiche
Crème fraiche is a fermented version of sour cream and often seems to be like a version of yogurt. It is excellent as a topping, […]
Sichuan Paocai (SCP)
Sichuan Paocai (SCP) or Chinese sauerkraut is a traditional fermented food, which possesses unique flavours driven by various microbiota. Like kimchi in Korea, it is […]
Leuconostoc
Leuconostoc species are bacteria commonly associated with spoilage and fermentation of food products. They are also increasingly seen as contributorsto probiotics and to postbiotic ingredients. […]