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 […]
FOOD SCIENCE AND TECHNOLOGY
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 […]
Falooda
There are certain Indian restaurants, if you are lucky enough that produce a fantastically sweet dessert like drink called falooda or faluda depending the menu […]
The Sugar Tax
The World Health Organization (WHO) has been advocating for the use of sugar taxes as a tool to combat obesity and other diet-related diseases since […]
FDA Issues Final Guidance On Acrylamide In Food
Acrylamide is a toxic agent – a potent neurotoxin in fact which surprised many food analysts when it was first identified in foods a number […]
Peltier Effect And Its Application In The Food Industry
Thermoelectric cooling and heating modules, also known as Peltier devices, play a significant role in the food processing industry, offering innovative solutions for temperature control. […]
Why we should always eat oats
Oats are not as humble a cereal as we might think. This particular plant has properties that permit claims from both Europe and the USA […]
Starch In Dairy Products
The use of starch in foods has taken many turns especially in dairy processing and the generation of both beverages and desserts. Starches as an […]