What is Glucono-Delta-Lactone (GDL)?
✅ Glucono-Delta-Lactone (GDL) is a naturally occurring acidic compound derived from gluconic acid, which is found in fermented foods, honey, and fruits. It is not […]
FOOD SCIENCE AND TECHNOLOGY
The Manufacture of Biscuits
The manufacture of biscuits is a complex and highly variable business with lots of different styles and methods. This short post covers the essentials.
Food & Consumer Trends In 2025
Every so often I take out the crystal ball and figure out what is happening in the world of food and consumer habits. The main […]
The Process Of Jet Milling
Jet milling is a highly effective particle size reduction technique used across various industries, including pharmaceuticals, cosmetics, food processing, and materials science. It offers a […]
Lipid Oxidation In Foods
Lipid oxidation is a major cause of quality deterioration in foods, especially those containing fats and oils. It’s a complex process where unsaturated fatty acids […]
Preventing Powder Dispersion During Handling and Processing
Preventing powder dispersion during handling and processing is crucial for ensuring product quality, maintaining workplace safety, and minimizing loss. 🌪️ 1. Airflow Managing airflow is […]
Pulsed Electric Field-Assisted Drying of Foods – A Comprehensive Overview
Pulsed Electric Field (PEF)-assisted drying is a novel and innovative technology that has emerged as a game-changer in food dehydration. This non-thermal method uses short, […]
Air Frying of Foods
Air frying is a cooking method that uses hot air circulation to cook food, replicating the crispiness of deep-fried dishes with minimal or no oil. […]
Multiflash Drying: How Does It Work?
Multiflash drying (MFD) is an innovative food dehydration technique designed to preserve the quality of food products while reducing drying time and energy consumption. This […]
Gazami Crab (Portunus trituberculatus)
Gazami crab, also known as the Japanese blue swimming crab, is a species of swimming crab found primarily in the Indo-Pacific region. It is particularly […]
The Glycoalkaloids in Potatoes
Glycoalkaloids are natural compounds found in potatoes, primarily in the form of solanine and chaconine. These compounds serve as a defence mechanism against pests and […]
Near-Infrared Spectroscopy (NIR) in the Dairy Industry
Introduction to NIR Spectroscopy Near-Infrared Spectroscopy (NIR) is a powerful analytical technique used to measure the absorbance of light in the near-infrared region (780 nm […]
Umami – The 5th Taste
Umami flavour makes for a fascinating story because of the molecular nature of this sensory sensation. For many years, it was thought to be an […]
Vacuum Impregnation of Food: Overview, Benefits, Drawbacks, and Comparison
Introduction Vacuum impregnation (VI) is a food processing technique designed to enhance the texture, flavor, and overall quality of food products. It involves the infusion […]
Beefburgers – A Gift Of Ancient Times
I cannot really imagine a great pharaoh like Rameses II or the Roman emperor Caligula getting their canines into a meat pattie (patty) like a […]
The Science of Bread Baking
Bread baking is both an art and a science, involving a series of chemical and physical changes that transform simple ingredients into a flavourful, aromatic […]
Vacuum Baking And Partial Vacuum Baking
Vacuum baking and partial vacuum baking are advanced techniques in the culinary and food processing industries that involve baking food under reduced atmospheric pressure. These […]
Glyoxal and Methylglyoxal In Food
Glyoxal and methylglyoxal (MG) are small, highly reactive dicarbonyl compounds that are present in various foods, including baked goods. These compounds are notable for their […]
Steam-Assisted Hybrid Ovens
Steam-assisted hybrid ovens combine traditional convection heating with steam injection to offer enhanced cooking performance. These ovens are used both in home kitchens and in […]
Calcium Phosphate Formation in the Dairy Industry
Calcium phosphate (Ca₃(PO₄)₂) is a common compound in the dairy manufacturing industry, where it naturally occurs due to the high concentrations of calcium and phosphate […]