Mushrooms Can Contain Nasty Surprises
Edible wild mushrooms are a delicacy at top quality restaurants but some of them contain toxic metals which would prevent them being consumed to any […]
FOOD SCIENCE AND TECHNOLOGY
Solvent-Free Microwave Extraction (SFME)
Solvent-Free Microwave Extraction (SFME) is a cutting-edge and environmentally friendly technique used in the extraction of bioactive compounds from various plant materials, food products, pharmaceuticals, […]
The Six Principles of Green Extraction
Green extraction refers to the development of environmentally friendly and sustainable methods for extracting natural compounds from various sources, such as plants, herbs, fruits, and […]
The Use of Cold Pressing To Produce Fruit Juices
Cold pressing, also known as cold-pressed or cold-juicing, is a method used to extract fruit juices without the application of heat. This gentle extraction process […]
The Role of Thiazoles in Food Flavour and Aroma
Thiazoles are a class of organic compounds containing a five-membered ring with nitrogen and sulfur atoms. These compounds play a crucial role in the development […]
The Current State of the Fragrance and Aroma Industry
The fragrance and aroma industry has been a significant and thriving sector with a wide range of applications, including perfumes, cosmetics, personal care products, home […]
Costing A Fermentation: What A Typical Report Needs To Contain.
Cost analysis of a fermentation process involves assessing the expenses incurred during the production of a product using fermentation. Fermentation is a biological process in […]
Small-angle neutron scattering (SANS)
Small-angle neutron scattering (SANS) is a powerful experimental technique used to investigate the structure and behavior of materials at the nanoscale. It involves studying the […]
What is stir bar sorptive extraction?
Stir bar sorptive extraction (SBSE) is a sample preparation technique used in analytical chemistry for extracting and concentrating volatile and semi-volatile organic compounds from liquid […]
What is the Partial Rank Correlation Coefficient?
The Partial Rank Correlation Coefficient (PRCC) is a statistical measure used in sensitivity analysis to assess the correlation between an input parameter and the output […]
Pectin methyl esterase (PME)
Pectin methyl esterase (PME) [3.1.1.11) is an enzyme that plays a critical role in the metabolism of pectin, a complex carbohydrate that is an essential […]
Is Reciprocal Agitation better than Rotational Agitation in food processing technology?
Agitation is a process that is commonly used in food processing technology to mix, blend, or homogenize different ingredients or components of a product. There […]
The Differences between Unsplit and Split Peas
Peas are a type of legume that come in different varieties, including split and unsplit peas. Both types of peas are nutritious and have a […]
How Fortification is Changing Pasta and Noodles
Pasta which is not gluten-free has always relied on using semolina (flour) from a particular hard wheat variety called durum. In recent years other grains […]
What is Gluten-Free Pasta?
Gluten-free pasta is the answer to all those people who suffer with coeliac disease and cannot process gluten. It has become now a lifestyle choice […]
Food Nanotechnology And Its Regulation
Nanotechnology and nanomaterials offer great opportunities in innovation and industrial growth. The whole field offers remarkable potential in tackling current and future challenges. We can […]
What is the Market-Place for Gluten-Free?
Gluten-free foods is as much a dietary necessity as it is a concept in the culinary and product development arts. The gluten-free label has almost […]
What are Emulsifiers?
An emulsifier is an ingredient that helps to mix two immiscible substances, such as oil and water, by reducing the surface tension between them. Emulsifiers […]
Antimicrobial Peptides
Antimicrobial peptides are viewed as the latest weapon against bacteria especially in preserving food as well as possibly having extensive clinical benefits in fighting bacterial […]
Sucralose Is The Ideal Sweetener
Sugar is steadily being removed from formulations for all sorts of reasons – a desire to reduce weight, reduce the risk of diabetes etc. Product […]