A Few Notes About The Glycemic Index
The glycemic index (GI)is a measure of how quickly carbohydrates from foods are released into the body and appear in the bloodstream. It is an […]
FOOD SCIENCE AND TECHNOLOGY
What Is Guar Gum?
Guar gum is obtained from the seed of the guar plant, Cyanaposis tetragonolobus, in the Leguminosae family, and has the general structure of galactomannans. The […]
Ochratoxin A
Ochratoxin A (OTA) is a mycotoxin. It is a well-known nephrotoxic agent and has been associated with fatal human kidney disease, referred to as Balkan Endemic […]
The Benefits Of Dry Ice
Dry ice is carbon dioxide in a solid form. It is used rather like ice from water to rapidly cool all sorts of materials including […]
Natural Doesn’t Always Mean Healthy, Just look At The Perception Of Contaminants
Foods from not natural sources are not always healthy even though we will often perceive them to be so. Indeed, our perception of a healthy […]
The Many Uses And Benefits Of Lemon Oil
Lemon Oil is regarded as one of the essential oils for cleansing the skin, giving a lift to drinks and adding that refreshing sharpness to […]
Umami Gyoza Dumplings
Umami Gyoza Dumplings are a new ready serve frozen product that provides a bit of the oriental when you just need it. Gyoza dumplings might […]
Hilary’s Millet Medleys
Millet is an ancient grain that is suited to growing in semi-arid regions of the world. Unlike wheat it can be used to create a wealth of gluten-free […]
Barbecue: Top Tips For Cooking Food Safely
The UK’s Food Standard’s Authority (FSA) has published guide lines on its web-site for all those using the barbecue on the Bank Holiday Monday. Frankly, […]
A Simple View On Nitrogen Measurement Using The Kjeldahl Method
The International and standard method for the determination of organic nitrogen in all foods and beverages has been the Kjeldahl method, since 1883. The […]
Pulse Ingredients For Product Developers And Recipe Creation
Product developers are always seeking new ingredients that will offer the consumer something delicious, nutritious and exciting. Pulses come to mind when finding suitable protein […]
Canned Vegetables: What Quality Parameters To Consider When Processing
Canned vegetables are probably one of those grocery goods which always seem second best to raw, fresh produce. Nowadays, we are doing more home preservation […]
Hepatitis E Virus Keeps Reappearing In The Food Chain
Hepatitis E virus regularly found in uncooked sausages and other pork products in UK Food safety experts have warned for many years that the Hepatitis […]
Giving Us A Healthy Diet Is What Consumers World-Wide Believe Our Food Businesses Should Provide.
Research shows nine out of ten consumers think food companies have a responsibility to make sure their diet is healthy. Very few consumers truly trust […]
Using Soy Protein As A Meat Substitute
Meat substitutes may seem an odd term nowadays for the vegetarian or vegan given that plant based foods are the ones being eulogised. When you […]
EU Reports On The Increasing Issue Of Antibiotic Use And Resistance
Three of the main food safety and health bodies representing the European Union have issued a second report detailing the latest data on antibiotic use and […]
The Cause Of Dysentery – Shigella
Shigella is an enteric bacterial pathogen which is the principal cause of dysentery in people with varying degrees of unpleasantness and severity. Dysentery is an […]
Mahlab – Ground Sour Cherry Kernels.
If you are developing foods with a Middle Eastern flavour, then you need to seriously consider the spice, Mahlab. Of all of those spices which […]
Drying Chilli For Powder
Red chili peppers are one of the most widely used spices in the world and an essential requirement in ethnic cuisine. The powder is a […]
Zearalenone
Some Fusarium species which are molds of various crops produce some very nasty secondary metabolites. One in particular is Fusarium graminearum which produces Zearalenone (ZEN). […]