A LAMP Assay has been developed which rapidly detects a troublesome food pathogen called Yersinia. The gram negative rod, bacterium Yersinia pseudotuberculosis has been a troublesome pathogen […]
Vegetables and children need not be such a tricky combination! Parents don’t despair, children really do like them! It is a case of making sure […]
I often see requests for ways and methods of preserving sauces and pickles. Essentially it’s about creating hurdles to stop microbial contamination and then fermentation, especially […]
The measurement of antioxidant capacity is one of the key analytical measures in the assessment of food ingredients with potential health benefits. Many methods are available […]
Unwanted fruit ripening is a major issue in the supply chain when delivering fruit to the perfect ripeness to the consumer. An agent that has […]
Cellulose is a natural carbohydrate polymer found in all plants and in algae, tunicates and even some bacteria (Henrisson and Berglund, 2007). As well as […]
Clostridium perfringens is a Gram-positive, rod-shaped, non-motile anaerobic, spore-forming bacterium. It produces a highly noxious enterotoxin and is a common cause of food poisoning. The bacteria frequently contaminates raw […]
Chitinase (EC 3.2.1.14) – the enzyme needed to catalyse the breakdown of chitin, forms a key structural component of many living organisms. It is highly […]
Muffins, by definition are small domes spongy cakes or bread made with egg and usually eaten at breakfast. They are certainly not cupcakes! The name […]
Cyclodextrins are approved for use as encapsulating agents in many food, cosmetic and pharmaceutical applications. For a number of years they were not used extensively […]
Off-flavours and taints in dairy products such as milk and cream are common place. Typical off-notes include rancidity, a detergent note and a loss of […]
♦ The Gerber and the Babcock methods are still the standard methods for measuring fat content in milk. Measuring the fat content of milk is […]
Mechanically deboning fish is a modern and highly efficient method employed in the seafood processing industry to extract valuable meat from fish frames and fillets. […]
Caramel-coated popcorn, often known as caramel popcorn or caramel corn, is a beloved treat enjoyed worldwide. The process of creating this delectable snack involves several […]
Food allergies have become a greater concern to the population because of their incidence. Here we discuss an issue with a popular health food – […]
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 […]
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 […]
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 […]
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 […]
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 […]
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