Avocado Extracts Contain Acetogenins Which Could Prevent Growth Of Listeria
Listeriosis is one of the worst foodborne diseases – the death rates are higher than most, even those caused by Salmonella. Listeria monocytogenes is a nasty […]
FOOD SCIENCE AND TECHNOLOGY
The Manufacture Of Jelly Beans
If you’ve ever wondered how jelly beans are made then this might be the place to start. We saw Harry Potter in ‘The Philosopher’s Stone’ […]
![DNA. Nucleic acid purification. Okazaki fragments. PCR (digital PCR [dPCR], multiplex digital PCR, qPCR), DNA Repair](https://foodwrite.co.uk/wp-content/uploads/2016/11/dna-geralt-pixaby-03539309_640-326x245.jpg)
Nucleic Acid Isolation And Purification
Nucleic acid isolation and purification is a complex technology with numerous benefits. Many applications need purified DNA and RNA and is an essential requirement in […]
Spirulina – The Goodness In This Blue-Green Algae And Why We Should Take It Often
Spirulina offers a comprehensive nutrient profile – full of vitamins and minerals like vitamin E and zinc, fatty acids and is an attractive blue-green colour. […]
The Use Of Parabens
Parabens and its derivatives are a widely used group of preservatives in personal care and cosmetic products. Preservatives are designed to prevent the growth of […]
Adopting Blister Packaging
Blister packaging is probably handled everywhere and a jolly useful type of packaging it is too. The key features is that it is a a […]
Use Of FT-IR In Food Adulteration
Analytical techniques come and go but Fourier Transform-Infrared (FT-IR) Spectroscopy has been in the toolbox for over 30 years. It may well be because it […]
Problem Pests Of Food Crops: The Allium Leaf Miner
One of the most common pests in the garden which can ruin a great crop is the Allium Leaf Miner. The main crops affected are […]
The Process Of Cheese Manufacture
The making of cheese is one of the great delights coming from the dairy industry and let’s face it there are hundreds of varieties to […]
ISO9001 In Food Manufacturing
Quality management systems (QMS) are one of the key prerequisites in developing effective control processes for food production and manufacturing. The universal standard is now […]
The Natural Way To Cure Meats With Nitrates
Many years have passed since it was recognised that chemical nitrites and nitrates were an health issue in the curing of meats. The search has […]
The Emergence Of Cold Plasma Technology
Cold Plasma Technology: An Introduction An emerging technology in recent years is cold plasma technology as a process for killing microorganisms (Niemira, 2012a) especially pathogens […]
The Manufacture Of Peanut Butter
If you’ve ever wondered how peanut butter is made then this article describes how and frankly it’s quite straightforward (Woodroof, 1983). It’s quite a common […]
Cryptosporidiosis
Cryptosporidiosis is a gastrointestinal infection caused by the parasitic intestinal protozoan of various Cryptosporidium spp. Cryptosporidium is of the coccidian type and is often found in food and water which […]
Ganjang – What Is It ?
Ganjang is the Korean traditional fermented soy sauce which is a vital condiment for the preparation of authentic Korean meals and side dishes. Unlike Japanese soy […]
Pullulan – A Valuable Edible Coating For Fruit & Meat
Most of us are not that familiar with pullulan but we may have eaten it at some point because it is nowadays used as an […]
Why Is Traceability Important In Food Manufacturing ?
Traceability regularly crops up as a factor in food safety simply because there is an escalating rise in the number of public health cases associated […]
Sobrassada – The Mallorcan Sausage
Recently having visited Mallorca (Majorca) I noticed some very curiously shaped sausages hanging in the windows of various butchers, tourist shops and even the airport […]
Polylysine And Its Anti-Microbial Effects
Polylysine is an effective antimicrobial in its own right but in combination with modified atmospheric packaging (CO2 as the gas) or with other antimicrobials, and […]
Chitosan As An Edible Coating
Chitosan is rapidly developing as an edible coating to protect highly perishable fruits, meats and fish. It is a linear cationic polysaccharide composed of randomly […]