Nothing Sticks Here – Non-Stick Coatings in Food Manufacture
Non-stick coatings for food equipment have revolutionized the way we cook and prepare food. They make cooking more convenient, efficient, and enjoyable while also reducing […]
FOOD SCIENCE AND TECHNOLOGY
Launch Of A New Learning Initiative In Food Systems- IFSTAL
New and exciting learning initiatives for the food industry are few and far between but one has caught the imagination. Last night on the 22nd […]
Definitions For Validation, Monitoring And Verification
Validation, monitoring and verification are all key stages in successfully bringing a new food product safely to market. How are they defined? NACMCF2 (National Advisory […]
Aronia melanocarpa – Chokeberry
The Black Chokeberry (Aronia melanocarpa (Michx.) Elliot. Family: Rosaceae) provides product developers with a strong red-purple colour for use in beverages. Any more to be […]
Near-Infrared (NIR) Spectroscopy in Postharvest Quality Assessment of Fruits and Vegetables
Postharvest quality management of fruits and vegetables is crucial for maintaining the shelf life, nutritional content, and consumer appeal of fresh produce. Near-infrared (NIR) spectroscopy […]
How To Feel Full – Emulsion Droplet Size Might Hold The Answer
Recent research has found that changing the droplet sizes of oils within an oil-in-water emulsion could help influence appetite and reduce food consumption. Oil droplets […]
Hot Water Treatment Helps Extend Post Harvest Colour In Limes
Hot water treatment at 50 °C for 5 min could be a useful method to delay chlorophyll degradation in Thai lime fruit. Citrus fruit can lose its […]
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 […]
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 […]