Fish Quality Improved Using Natural Antioxidants When Processed By High Pressure Processing.
High pressure processing of fish would be a successful and commercial venture if it wasn’t for the rapid oxidative deterioration of the flesh that leads […]
FOOD SCIENCE AND TECHNOLOGY
Difference Testing Does Skew Marketing Choices
The introduction of a new food or beverage product, or one that has been changed and modified often relies on knowledge gleaned from various sensory […]
Porridge – How Processing Turns It Into A Greater Health Food Than It Already Is.
Research provides a great example of how processing such as milling can alter food materials radically to improve their nutritional health benefits. Porridge might not […]
Pitanga Or Brazilian Cherry – Whatever It’s Called, It Is A Samba Of A Fruit
Next year, 2016, is the year of the Brazilian Olympics. It pays to see what exotic fruits are available from a country with the richest […]
What are the changes in the dark meat of chicken when it is cooked in a retort?
Cooking dark meat of chicken in a retort, which is a sealed and pressurized container used for heat processing foods, can bring about several changes […]
Minimally Processed Fruit and Vegetables
Minimally processed fruit and vegetables are not a new phenomenon but there is increasing interest in this food because of the benefits of dietary fibre. […]
Melamine Detection
Recent scandals involving adulteration of critical food products with dire health consequences need look no further than the addition of melamine to infant milk powder. […]
Anti-Browning Treatments For Fresh Vegetables And Fruits.
Fresh cut vegetables and fruit all suffer the same issues – browning ! It makes them look unattractive and shortens not only their visual appeal […]
Measurement of Starch and Resistant Starch
Starch is an important storage carbohydrate in plants and a critical nutritional source of sugars for animals. Resistant starch is measured because it is an […]
Nutrient Rich Snack Bar Slashes Risk of Diabetes In Weeks
♦ Scientists claimed a cheap snack bar full of critical nutrients could cut the risk of diabetes in just 8 weeks. ♦ A cheap and […]
The Fundamentals Of Extrusion
Extrusion is a relatively modern food processing technology but has found traction in a number of food manufacturing operations, mainly snacks. It is essentially a […]
Cronobacter sakazakii And The Problem Of Contamination Of Infant Formulas
Cronobacter sakazakii otherwise formerly known as Enterobacter sakazakii is an opportunist pathogen mainly of infants and young children. It is a bacterium that causes rare […]
Roasting Nuts
When Nat King Cole was singing about chestnuts roasting on an open fire he was not really thinking about their flavour but how it fitted […]
EFSA Re-Evaluates Bisphenol (BPA) Safety
Bisphenol (BPA) has been a problematic material for a number of years following its appearance in food and drink products in contact with plastics. The […]
Morcela de Arroz
Travel to the southern mountain ranges, the Monchique which border the Algarve of Portugal and you are sure to encounter the potent sausage, Morcela de Arroz. […]
Black And White Truffle Species
Black and white truffle species are found worldwide. Their culinary and commercial value is mainly due to their sensory properties especially their aroma. The quality […]
Better Understanding Of Changes To Coconut Milk Will Help With Strategies To Control Losses
A recent study reported in the Journal Of Food Science has examined the changes that occur to canned coconut milk, especially the lipid profiles and […]
Re-greening Of Vegetables Using Zinc Solutions
Re-greening is an important process for recovering the vibrant colouring of vegetables. This article looks at the use of zinc solutions in this process of […]
Oat Flavours
Oat flavour and aroma is instantly appealing to consumers and have a unique profile. Oats (Avena sativa L.) are important raw materials for food, animal […]
Why Does Potato Taste So Nice When It is Cooked ?
Trying to obtain a steer on the flavours of processed potatoes (Solanum tuberosum L.), whether they are fried, baked, roasted, microwaved or boiled has exercised […]