roasting food produces furan


September 6, 2022 smitsa 0

The level of furan has been a food safety concern for many years and is now listed by the US Dept. of Health and Human […]

Baked bread - the colour and flavour are due to Maillard reactions. Leavening agents include sodium aluminium phosphate.

Maillard Browning

June 24, 2021 smitsa 1

Maillard browning reactions are one those chemical reactions that are fundamental to food manufacture and storage. The reaction is probably the most important taking place […]

Seafood Fraud

June 23, 2021 smitsa 0

Seafood fraud is one of the biggest unsung food issues of the 21st century. It not only means the illegal mislabeling and mis-selling of fish […]

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Table Potato Packing

November 21, 2020 smitsa 0

Table potato packing is a crucial step in the post-harvest handling of potatoes, ensuring that the crop reaches consumers in optimal condition. The process involves […]

Bunch of over ripe bananas on white background. Affected by tyrosinases and polyphenol oxidases.

What Is Tyrosinase?

October 1, 2020 smitsa 0

Tyrosinase is an enzyme that catalyses the rate-limiting step in melanin synthesis in animals. It helps converts the amino acid tyrosine to DOPA in particular […]

Colorful fruit jelly sweets on a white plate

What is Syneresis?

August 13, 2020 smitsa 0

Syneresis in food science occurs when a liquid such as water is expelled or extracted from a gel. It is highly undesirable.  When you open […]

Consumer Goods Forum, Global network, The Food Business Forum, retail, manufacture, service providers.

The Consumer Goods Forum

April 18, 2020 smitsa 0

The Consumer Goods Forum is an independent global parity-based Consumer Goods network. It brings together the CEOs and senior management of around 650 retailers, manufacturers, […]

Bunch of over ripe bananas on white background. Affected by tyrosinases and polyphenol oxidases.

What Are Polyphenol Oxidases?

August 30, 2018 smitsa 0

Polyphenol oxidases (PPOs) are widely distributed in both plants and animals. They are a major cause of enzymic browning in fruits and vegetables. Browning reactions […]