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 […]
FOOD SCIENCE AND TECHNOLOGY
Liquid Smoke
Introduction to Liquid Smoke Liquid smoke is a water-soluble product that imparts a smoky flavor to food, mimicking the taste of traditional wood smoking without […]
The Bacterium: Escherichia coli
Escherichia coli (E. coli) is a Gram-negative, rod-shaped bacterium that belongs to the family Enterobacteriaceae. It is one of the most extensively studied and well-known […]
Fruit Ripening
Fruit ripening is a feature of nature, a biochemical process by which produce becomes acceptable for consumption and bestows its nutritional benefits when consumed. One […]
Edible Films And Coatings For Protecting and Stabilising Foods
The search for safe and sustainable methods to preserve food is increasing in urgency and importance. Why? There is a strong desire to reduce our […]
The use of Bayesian Optimization in Product Design
Bayesian Optimization is a technique used in optimization and machine learning to find the optimal set of parameters for a given objective function. It works […]
Spray Drying
Spray drying is a widely used industrial process for transforming liquid feedstock into dried particulate forms, commonly powders. It involves atomizing a liquid into droplets, […]
How to Prepare Butterflied Prawns
Butterflying a prawn is a technique commonly used in cooking to prepare shrimp or prawns for various dishes. Butterflying involves splitting the prawn along its […]
What Is Process Analytical Technology?
In August 2002, the FDA announced the initiative called Process Analytical Technology (PAT) as a cornerstone of “Pharmaceutical Current Good Manufacturing Practices (CGMPs) for the […]
Crafting Meat Analogues For The Future
Meat analogues or meat hybrids are in demand. Let’s face it if we are serious about saving the planet than exploiting plant-derived foodstuffs for a […]
Yield Stress
Yield stress is a material property that characterizes the point at which a material undergoes a transition from elastic deformation to plastic deformation. In simpler […]
An Introduction on Near-infrared (NIR) Spectroscopy
Near-infrared (NIR) spectroscopy is a powerful analytical technique that utilizes the near-infrared region of the electromagnetic spectrum (typically from around 780 to 2500 nanometers) to […]
The Science Behind Bubbles, Microbubbles, and Nanobubbles
Bubbles are fascinating entities that manifest in various forms and sizes, ranging from the large, ephemeral soap bubbles to tiny microbubbles and nanobubbles. Each type […]
What is Xanthan Gum?
Xanthan gum sounds like a planet straight out of science fiction but it is one of the most useful and surprisingly common materials to be […]
Why Nanoemulsions Are Important
Nanoemulsions are a type of emulsion that consist of tiny droplets of one liquid dispersed within another liquid, typically with a droplet size range of […]
Could we use Polyvinyl Butyral in Food Packaging?
Actually no to be honest! It’s a question I’ve been asked by packaging firms when discussing what might be possible especially if it was recycled […]
Nasty Chemicals in Food: Heterocyclic Amines (HCAs)
Heterocyclic amines (HCAs) are a group of chemical compounds that are produced when certain foods, particularly meat and fish, are cooked at high temperatures. HCAs […]
Freezing Foods
Freezing is a popular and effective method of food preservation that has been used for centuries. The process also extends storage time and thus the […]
Satisfying the Gourmet Cravings: The Rise of Gourmet Ready Meals in the Deli Sector
Once upon a time, the term “ready meal” conjured images of sad, lackluster dishes reheated in a microwave. But oh, how the times have changed! […]
Sodium Aluminium Phosphate (SALP) – A Leavening Agent
Sodium aluminium phosphate (SALP) is a popular leavening acid for preparing baked goods. It is one of a number of leavening agents employed by bakers […]