What Are Polyphenol Oxidases?
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 […]
Food Quality
Freezing And Thawing Issues In Shrimp And Prawns
Shrimps and prawns are essential ingredients of the gourmet kitchen but for many of us, fresh seafood is often hard to come by. So what […]
What Are Saponins?
The saponins are compounds found in plants which are defined as either surface-active triterpene glycosides or as steroid glycosides in nature. In some cases they […]
The Role Of Lipoxygenases
Lipoxygenases (linoleate:oxygen oxidoreductase, EC 1.13.11.12) are found throughout animal and plant species. They are most abundant in grain legume seeds and potato tubers but they […]
Beany Notes And Off-Flavours In Pulses
Beany notes and green off-flavours are a major turn-off for many who want to adopt a more vegetarian diet. Pulses (legumes), especially peas and beans […]
Steam Cooking is So Versatile
Steam cooking comes in many guises. As one of the top thermo-mechanical processes open to us is steam jet-cooking which has been used in a […]
The Degradation Of Chlorophyll Caused By Processing Of Green Fruits And Vegetables
The demand for higher quality foods, especially fruits and vegetables has meant increased interest in preserving as many of the qualities of these foods as […]
Blanching Fruit And Vegetables
Blanching is an important aspect of cooking, especially when vegetables are to be used for further processing or storage. It is a pretreatment essential to […]
Who Is ‘Free From’ Really For ?
The phenomenon of the ‘free from’ statement on foodstuffs has become a powerful symbol of the way in which people perceive food. I’ve not yet thrown away all […]
The Use Of Parabens
Parabens and its derivatives are a widely used group of preservatives in personal care and cosmetic products. Preservatives are designed to prevent the growth of […]
ISO9001 In Food Manufacturing
Quality management systems (QMS) are one of the key prerequisites in developing effective control processes for food production and manufacturing. The universal standard is now […]
Why Is Traceability Important In Food Manufacturing ?
Traceability regularly crops up as a factor in food safety simply because there is an escalating rise in the number of public health cases associated […]
The Sugar Tax
The World Health Organization (WHO) has been advocating for the use of sugar taxes as a tool to combat obesity and other diet-related diseases since […]
Post-Harvest Treatments For Maintaining The Shelf-Life Of Fruit
Trying to prevent fruit from decaying and so prolong shelf-life is a common objective for anyone in the supply chain. There are a number of […]
Near-Infrared (NIR) Spectroscopy in Postharvest Quality Assessment of Fruits and Vegetables
Postharvest quality management of fruits and vegetables is crucial for maintaining the shelf life, nutritional content, and consumer appeal of fresh produce. Near-infrared (NIR) spectroscopy […]
Quality Systems Accreditation
Quality systems accreditation is a way of adding confidence in your business when it comes to managing documentation relating to food health and safety and […]
Sodium Benzoate And Benzene Formation
The formation of benzene in soft drinks has been a longstanding problems for the drinks industry because of its high reliance on sodium benzoate and […]