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 […]
FOOD SCIENCE AND TECHNOLOGY
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 […]
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 […]
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) […]