The Issues Of Soya Allergy
Food allergies have become a greater concern to the population because of their incidence. Here we discuss an issue with a popular health food – […]
FOOD SCIENCE AND TECHNOLOGY
Stable Colour From Black Carrots
Black carrot (Daucus carota ssp. Sativus var. Atrorubens. Alef.) has an attractive blue-purple colour, an extract of which has become a popular choice for product […]
UV Light Inactivation Of Bacterial Spores
Researchers in the Food Technology department at the University of Zaragoza in Spain have explored the use of UV light to inactivate the most difficult […]
Intravenous Feeding Of Fish Oil Could Reverse Liver Damage
Clinical studies at the Mattel Children’s Hospital at UCLA, Los Angeles have been showing that when intravenous (IV) soybean oil (SO) was replaced with fish […]
What to do with waste soybean residue?
I was asked a few years ago what happened to all the soybean waste that came from both the soya bean processing industry including those industries […]
Warmed-Over Flavour Is Not Nice
It is quite often that we have plenty of roasted meat left over after Sunday lunch. Most of this is kept in the fridge for sandwiches […]
Stable Foams
Foams are fascinating food structures which appear in all aspects of the culinary arts. They are critical features of beer heads, meringues, coffee crema, angel […]
Computational Fluid Dynamics In Food Processing: A Short Review
Computational Fluid Dynamics (CFD) is now a well established modelling method for assessing heating regimes, especially in the thermal treatment of food products. It is […]
The Problems With Peroxidases
Peroxidases (POD) are problematic enzymes when it comes to reducing browning or minimising the loss of nutrients in fruits and vegetables. The enzyme is often used as […]
The Electronic Nose
It seems like science fiction to think that it was possible to mimic either the tongue or nose in terms of being able to distinguish […]
Downy Rose Myrtle (Rhodomyrtus tomentosa)
Downy Rose Myrtle or Rhodomyrtus tomentosa (Aiton) Hassk. (Family: Myrtaceae) is a flowering plant that could provide product developers with a rich source of colour. This supplements its culinary […]
Supercritical Fluid Extraction With Carbon Dioxide (SC-CO2)
Supercritical fluid extraction or pressurized fluid extraction as it is sometimes referred to is a technology that compares extremely favourable with more traditional and conventional […]
The Federal Food, Drug, and Cosmetic Act (1938) -USA
The year 1938 is highly significant in U.S. law because Congress passed one of its most far reaching acts, the Federal Food, Drug, and Cosmetic […]
Why Surface Tension Impacts Food Science
Surface tension is a phenomenon which explains why some objects will float on the surface of a liquid even though they are denser than that […]
The Effectiveness Of Ohmic Heating Especially In Destroying Spores
Not being able to destroy bacterial spores has been one of the major issues for food processing. If they remain in the processed food and conditions […]
Good Health In Juniper Berries
Juniper berries not only bring a distinctive flavour to gin but are widely used in compounding for spices, perfumes and even pharmaceuticals. However, their health benefits are […]
Analysis Of Steviol Glycosides
Stevia (collectively the steviol glycosides), is now permitted for use as a sweetener in a host of products as in table-top products within the EU. One of […]
How Spinning Cone Technology Has Changed Aroma Separation
Spinning cone technology (SCT) is a revolutionary process that has transformed the field of aroma recovery and preservation in the food and beverage industry. It […]
Quality Systems Accreditation
Quality systems accreditation is a way of adding confidence in your business when it comes to managing documentation relating to food health and safety and […]
The Bacterium: Escherichia coli
Escherichia coli (E. coli) is a Gram-negative, rod-shaped bacterium that belongs to the family Enterobacteriaceae. It is one of the most extensively studied and well-known […]