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 […]
FOOD SCIENCE AND TECHNOLOGY
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 […]
Electrospun Fibres For Food
Encapsulation for the food and pharmaceutical industries has been with us for many years – new immobilization methods, new carrier materials and different methods for […]
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 […]
Why We Should be Worried About Vibrio Vulnificus
For many flesh-eating bugs sound like a total nightmare. The idea that a bacteria could kill some-one by ‘eating’ them alive sounds like a horror […]
The Food Safety Issues Of Salmonella
Salmonellosis caused by Salmonella is one of the most unpleasant food borne diseases we can suffer. It was described back in 1984 as a ‘new […]
Biodegradeable Polyester Particles For Encapsulation – Polylactic Acid
Many advanced drug delivery systems have started using biodegradeable polyesters. These materials are based on matrices of poly(ε‐caprolactone) (PCL), poly(lactic acid) (PLA) and poly(lactic‐co‐glycolic acid) […]
Complex Coacervation – Applications And Technology
Complex coacervation is a microencapsulation technology which has the benefits over other forms of encapsulation of allowing very high ‘payloads’ which are achievable up to […]
Cleaning, Disinfection And Housekeeping For Food Safety
Cleaning a food premise, be it a catering or manufacturing firm is an essential requirement of good hygiene and housekeeping. Failure to do so can […]
Microbiological Specifications
Food safety is of paramount importance and managing microbiological risks is a key feature. The safety of a food material is nowadays ensured by a […]
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 […]
Determining Moisture Content In Foods
Knowing how much moisture or water in a food is a critical value with ramifications for food testing, preservation and safety, and quality. Moisture content […]
Deadly Slimming Pills And Diet Drugs Containing 2,4-Dinitrophenol Continue To Claim Lives
Regularly do we read of people dying needlessly because they take slimming pills and diet aids containing a chemical called 2,4-dinitrophenol. It is surely one […]
Aristolochic Acids In Some Herbal Medicines Capable Of Causing Liver Cancers As Well As Kidney Cancers
Not all Chinese medicinal herbs are safe. One group in particular causes serious kidney diseases and cancers due to a series of compounds found in […]
The Value of Pulsed Electric Field Processing
Pulsed Electric Field Processing (PEF) is no longer an ’emerging technology’, it has emerged! The technology is used for a number of purposes. Primarily, the […]
Italian Charcuterie: Cured Meats Of Great Excellence
The Italians have been practicing the curing and preservation of pork products for over two millennia. Here we review the many products to come from […]
Making Chewing Gum
Of all the confectionary products, chewing gum rivals chocolate and candies as one of the most consumed products in the world. Chewing gum is a […]
Jelutong
Jelutong CAS: 977011-44-1 Use(s): chewing gum bases and related substances An additive and ingredient obtained from two trees, Dyera costulata hook. f. (syn. D. laxiflora) […]
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 […]