Compound Coatings That Replace Chocolate
Compound coatings have developed in popularity with home chefs and professionals is because they have properties that other coatings such as chocolate do not possess. […]
FOOD SCIENCE AND TECHNOLOGY
Does Food Play A Role In Transmission Of Coronavirus?
The Coronavirus is certainly a flu which is being taken very seriously and beginning to have an impact on global supply chains. The particular strain […]
Campylobacter And Campylobacteriosis
Bacterial human gastroenteritis is a very unpleasant foodborne disease and it is a continuing global problem (Eideh and Al-Qadiri, 2011; Nichols et al., 2012; Bolton, 2015). It is […]
Home cooking generally better for your diet
Whenever pieces of research on cooking and diet come up, its usually related to some food item. In this case, its all about whether you […]
Listeria And Listeriosis – A Continuing Disease Threat
Listeria monocytogenes (Listeria) continues to represent one of the most significant foodborne pathogens. It is a bacterium, a microbe with devastating impact in susceptible people. […]
The Emergence Of High Pressure Processing
Of all the emerging technologies to have entered the field of food processing in a major way, high pressure processing (HPP) is perhaps the one […]
Coffee Machines: What Coffee Lovers Need To Consider As The Hits Of The Year
Christmas shopping season is already upon us and we have only just completed Black Friday. Coffee machines are often on the Christmas list and there […]
Microwave-Assisted Frying
Microwave-assisted frying (MVF) is a cooking technique that combines microwave heating with traditional frying methods to prepare food. It is often used to enhance the […]
Pervaporation In Recovery Of Key Volatiles
When I first used membranes in my Ph.D., pervaporation was a method seen as an adjunct to gas separation methods being explored at the time. […]
Is Membrane Distillation Really Delivering?
Introduction Membrane distillation (MD) is generally a nonthermal technology which has gathered momentum, having come to the fore about 50 years ago. Back in 1963, […]
Vertical Basket Centrifuges
Vertical basket centrifuges are routinely used for separating solids from liquids and are a suitable alternative to microfiltration. Their benefits were recognised at the turn […]
What Is Modified Atmospheric Packaging (MAP)?
Modified atmospheric packaging or MAP for short is a packaging technique designed to keep produce as fresh as possible. It is also known by other […]
The Use Of Phosphates In the Meat Industry
Phosphate addition to meat products improves their texture and yield. Phosphates are commonly found in meat and poultry products because they improve yield, texture and […]
The Fusarium Moulds
Fusarium is a genus of filamentous fungi commonly found in soil and plant material. It comprises a large and diverse group of molds that can […]
What Should You Know About Noodles?
Noodles have been around for centuries which seems a very bland statement to make about a food which has such an illustrious past as a […]
Macadamia Nuts: Why Do We Love Them So Much?
Macadamia nuts are one of the best tasting of all nuts. Anybody visiting the Big Pineapple in Queensland, Australia will have probably bought these nuts […]
Bacterial Spores: New Ways To Kill’em
Bacterial spores especially endospores have been a major issue in food safety because they have a particular resistance to most antimicrobials. The most effective form […]
Maple Syrup – Canada’s Answer To Sugar
Maple syrup is to Canada what blueberries and almond milk might be to the USA. Likewise, imagine the farmer going into the wilderness to look […]
The Sensory Perception Of Colour
Colour is a critical factor in consumer perception and the acceptance of food. The colour of food affects our judgement of that food. It is […]
How Active Nanocomposites Help in Food and Beverage Packaging
Active nanocomposites refer to materials that combine nanoscale particles or additives with a matrix material to create a composite with enhanced properties and functionalities. In […]