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 […]
FOOD SCIENCE AND TECHNOLOGY
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 […]
Aspartame Losses in Products
For the product developer involved in the beverage industry, aspartame is still a respected high intensity sweetener, to be used to replace bulk sweeteners to […]
The Large-Scale Manufacture of Casein From Milk
The large-scale manufacture of casein from milk involves several steps, from sourcing raw milk to processing it into various forms of casein for industrial use. […]
Escherichia coli O157:H7
One of the main food safety issues concerns the rise of a bacteria which can damage kidneys and cause severe illness if not death. Escherichia […]
Deoxynivalenol
Measuring deoxynivalenol (DON) or vomitoxin (CAS no. 51481-10-8) as it is also known is important because it has become a widespread contaminant of many feedstuffs. It is […]
Using Computer-Aided Design (CAD) In Product Development And Packaging
Computer-Aided Design (CAD) is a useful tool in new product development (NPD) for the food scientist. It is often encountered in food safety, product and […]
Home Composting
The effective handling of food wastes at home can prove tricky especially if one is hoping to be responsible by returning nutrients to the soil and […]