Re-greening Of Vegetables Using Zinc Solutions
Re-greening is an important process for recovering the vibrant colouring of vegetables. This article looks at the use of zinc solutions in this process of […]
FOOD SCIENCE AND TECHNOLOGY
Oat Flavours
Oat flavour and aroma is instantly appealing to consumers and have a unique profile. Oats (Avena sativa L.) are important raw materials for food, animal […]
Why Does Potato Taste So Nice When It is Cooked ?
Trying to obtain a steer on the flavours of processed potatoes (Solanum tuberosum L.), whether they are fried, baked, roasted, microwaved or boiled has exercised […]
Yersinia Enterocolitica Food Poisoning- Not At All Nice !
Yersinia enterocolitica is a nasty food poisoning organism which causes severe illness and is a major issue for refrigerated foods. Yersinosis And It Symptoms The […]
Worrying Results From Campylobacter Survey Of Chicken
♦ Campylobacter found on 70% of chickens sold in supermarkets. ♦ 280 thousand people suffer campylobacter food poisoning annually. ♦ About one of third of […]
Oats And Beta-Glucan: Ideal For Bars
Why are oats and beta-glucan such ideal ingredients? When it comes to product development especially in snack bars, barley, oats and beta-glucan make ideal ingredients. […]
Properties Of Potato Starch
Potato starch is a versatile and widely used carbohydrate extracted from potatoes, exhibiting several unique properties that make it a valuable ingredient in various applications. […]
The Damage Caused By Drinking Methanol
Methanol, also known as methyl alcohol and wood alcohol, is a primary alcohol with the chemical formula CH3OH. It is a highly toxic alcohol commonly […]
The Problem Of Botulism
Botulism is thankfully one of those rare food poisoning events but it is still a fatal condition. Clostridium botulinum is the causative agent which releases […]
Food Poisoning Caused By Bacillus Species
We often think of Bacillus bacteria as being our friend in food processing with the type of enzymes that are produced for producing sugar, various […]
Improvements To The Quality Of Avocado Paste Using High Pressure Processing
One of the best applications for high pressure processing (HPP) has been the processing of avocado paste or guacamole so that micro-organisms are destroyed which […]
Degradation Of Vitamin C In Beverages
The degradation of vitamin C (ascorbic acid) always continues to create interest because it has such a vital function to play both in the maintenance […]
Fucoidan
Fucoidan may help in the battle against cancer. Fucoidan as its name suggests is extracted from various brown seaweeds such as bladderwrack, wakame and hijiki. […]
Seasonings By Electronic Nose
When we make chicken fajitas or a simple stir-fry, the seasoning is everything to the taste of the product. The most bland piece of meat […]
Cider Aroma
The business, Monnow Creatives Ltd is starting to manufacture cider products. Whilst rooting through the web for articles related to cider production, I came across […]
Eating mealworms !
If you are looking for a protein rich healthy snack, then maybe you should consider fried mealworms! Just saying worms puts many people off but […]
The Indian Meal Moth – A Serious Pantry Pest
It’s not a pleasant experience seeing insects flying out of boxes of food but it happens all to frequently. One insect, The Indian Meal Moth […]
Eating Insects – Is This The Future For Food?
As the world’s population increases, protein is increasingly in short supply. Could eating insects be the answer? Feeding the planet literally may well rest with […]
Sunset Yellow – A New ADI Set
Sunset Yellow FCF (E110) which is also known as Orange Yellow S, or C.I. 15985 has been a food colour of long standing in all sorts of foods […]
The Challenges Of Reducing Salt In Food
High sodium or salt consumption is a major contributor to high blood pressure or hypertension (Buemi et al., 2012), which is a leading cause of stroke, […]