The Limonoids And Their Role In Health
The limonoids are extremely important secondary metabolites in citrus fruit because of their impact on bitterness in juices. This class of compounds are all highly […]
FOOD SCIENCE AND TECHNOLOGY
What Do We Know About Pea Flavour
Flavour in legumes is highly subjective but it is fair to say that most of the volatile compounds in peas (Pisum sativum) as in any […]
Coffee Decaffeination
Coffee beans are full of caffeine but not everyone wants this particular bioactive in their brew. It is linked to a number of health issues […]
Dietary Fibre From Fruit Pomace
One of the wasted by-products from fruit processing is the pomace. This fruit pomace is made up of the skins, seeds and other small pieces […]
Bitter Masking Techniques
Bitterness is one of those taste sensations which can either make a food seem highly sophisticated or so repulsive in flavour it is uneatable. This […]
What Is Solid-Phase Microextraction?
Solid-Phase Microextraction or SPME is a sampling technique designed to absorb molecules prior to analysis by techniques such as gas chromatography or high performance liquid […]
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 […]
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 […]