A Comparison Between HACCP And HARPC
Most food safety systems have what is known as HACCP in place. HACCP is the acronym for Hazard Analysis And Critical Control Points. A similar […]
FOOD SCIENCE AND TECHNOLOGY
Aquafaba As The Ideal Vegan Egg Replacer
Aquafaba is probably one of the most useful ingredients vegans rely on most of all in cooking. It is a very effective egg white replacer […]
Manufacturing Cost Analysis (MCA)
Manufacturing cost analysis is a process used by businesses and manufacturers to evaluate and understand the costs associated with producing goods or providing services. It […]
Osmotic Dehydration
Osmotic dehydration is the removal of water by immersing a food in a solution of sugars or salt which exert a very high osmotic pressure. […]
Phage-Based Product Approved As A Food Processing Aid
A new food processing aid has entered the food safety scene. The US Food And Drug Administration (FDA) has issued a GRAS (Generally Recognised as […]
What Are Aflatoxins?
Aflatoxins (AFs) are potent mycotoxins produced by mostly several types of aspergillus moulds. The main species are Aspergillus flavus, Aspergillus parasiticus and Aspergillus nomius. These fungal […]
What Is Histamine?
Histamine is found in many food products especially, cheese, fish, some fermented vegetables, fermented sausages and salamis, and some alcoholic beverages. It appears to accummulate […]
Beta-Ionone
When carotenoids breakdown they produce a range of degradation products but none is perhaps more important than beta-ionone. It is the principal breakdown product and […]
Understanding Hake
Hake is one of those sea fishes that might not be of enormous interest if it wasn’t for the fact that it is so sought […]
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 […]
The Colour of Dark Meat in Chicken
The color of dark meat in chicken [or indeed poultry in general,] such as that found in the legs and thighs, is influenced by several […]
Citreoviridin
Citreoviridin (CIT) is a highly toxic mycotoxin produced by the mould Penicillium citreoviridin (PCV) [ Penicillium citreonigrum]. The mould itself is a very common contaminant of a number […]
Mycotoxins Are Bad!
Mycotoxins are ubiquitous toxic metabolites produced by fungi via secondary metabolism. Many of them are contaminants, often finding their way into food, beverages and water. […]
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 […]
Pacific White Shrimps Rule Supreme
Pacific white shrimps are now the most widely grown cultivated shrimp in the world and with good reason. On a recent trip to the west […]
The Western Blotting Technique For Protein Analysis
Western blotting or immune blotting as it might often be known is a real workhorse of the protein analysis world. It is probably the principal […]
Sustainability and Green Issues with Baking
Baking, while a cherished culinary art, presents several sustainability challenges. Addressing these issues can significantly reduce the environmental footprint of both home and commercial baking. […]
Electrochemical Leavening: An Innovative Approach to Dough Leavening
Leavening is a crucial process in baking that involves the production of gases within dough, causing it to expand and resulting in the light, airy […]
Best Practices In The Safe Transportation Of Foods: The Sanitary Transportation Rule
Safe and sanitary transport of food is one of the cornerstones of any food supply chain and of food safety. It sometimes In the USA […]