The Polymerase Chain Reaction (PCR) In Food Science
The Polymerase Chain Reaction (PCR) is a remarkable technique developed by Kary Mullis in the 1980s (more specifically 1985) for the California Biotech Company, Cetus. […]
FOOD SCIENCE AND TECHNOLOGY
Is Parboiled Rice Best Of All?
Rice is one of the key staples of the global population accounting for at least a fifth of all the carbohydrate consumed. It is especially […]
Allura Red AC
Quite often in US and European food formulations you will see a number of artificial colours. One in particular is Allura Red AC which is […]
The Benefits of Microencapsulation
Microencapsulation is a technology for protecting sensitive ingredients with materials which act as barriers. These barriers help keep the ingredient more stable, they may reduce […]
The Benefit Of Meal Replacement Bars
We all know about meal replacement shakes and powders, many of which are already made up in skimmed milk but a growing trend and a […]
Extending The Shelf-Life Of Croissants
Croissants are one of the great breakfast treats especially of the continental kind ! It belongs to the Viennoiserie group of baked goods, distinguished by […]
Getting To Grips With Resealable Food Bags
As with all new Year Resolutions, I am forced to come to the conclusion that they really only last until something better comes along. So […]
Mozuku Seaweed
Mozuka seaweed is one of those seaweeds that deserves to be better known. It is known by its scientific name of Cladosiphon okamuranus and is […]
Hijiki Seaweed
Introduction Hijiki seaweed is one algae not commonly found in Western diets but does make a significant portion of the Okinawan diet. Hijiki is also […]
What is a novel food in the EU?
An Overview Of Food Innovation In The EU In the EU regulatory system, there is a raft of regulations that relate to innovation in terms […]
The Nutrition Of Taro (Colocasia esculenta)
Taro (Colocasia esculenta L. Shott) is a tropical root vegetable that is widely eaten across the globe. It has a rich multicultural history of consumption having found its […]
What Is Wakame?
Wakame (ワカメ), Undaria pinnatifida is an important edible seaweed and a distinctive marine food. Japanese farmers of marine algae have been growing this seaweed since the […]
What Is So Important About Carotenes ?
Carotenes are the red to orange pigments found in fruits and plants Carotenes are pigments which you find in a lot of plants. The word […]
The Use of QuEChERS
QuEChERS is a method now commonly used for pesticide residue analysis. It is an acronym for:- Quick Easy Cheap Effective Rugged Safe Traditional Multiresidue methods […]
The Safety Issues With Tyramine
Tyramine is the most commonly found in biogenic amine in food. It is produced by microorganisms in a range of foods by the decarboxylation of […]
Alternatives To Phosphates In Meat
Alternatives to phosphates are constantly being sought. Consumers are all too aware of clean-label food products and the demand is ever increasing. For many years, […]
Food Sustainability: The Drive To A Plant-Based Diet
Food sustainability is probably the buzz term of the food industry and certainly gets fair exposure on news bulletins. We look at some of the […]
Your Choice: The Electric Rice Cooker
Rice is one of the world’s great staples. Without it much of the population throughout the world would be food poor because it is one […]
Aqueous Extraction Processing for recovery of protein and oils.
Aqueous extraction processing (AEP) is a relatively benign and ecologically friendly method for the simultaneous recovery of both proteins and oils from oily food residues. […]