Polyphenol Oxidase And Peroxidase In Blackcurrants
One of my interests has always been enzymic reactions in fruit because they either help or hinder processing, quality and storage of fruit juices. I’ve been […]
FOOD SCIENCE AND TECHNOLOGY
Ultrasound Improves Microfiltration Of Difficult Food Fluids Such as Milk
The microfiltration of foodstuffs to pasteurise them is limited by the build up of fouling materials on the surface of the filtration membrane as well […]
Aromas That Reduce The Need For Salt
Reducing our salt intake in our diet is a major task for governments seeking to halt the rise in cardiovascular disease (CVD). Sodium chloride however […]
Microwave Drying And Microwave Vacuum Drying For Excellent Retention Of Nutrients
Microwave drying of food materials is now an attractive technique for drying foods, mainly raw produce such as fruit, herbs and vegetables. Drying is essentially […]
Sugar Replacers In Sports Nutrition
When EFSA published its opinions on sugar replacers offering their reduced glycaemic properties, there must have been a collective sigh of relief for sports nutritionists, […]
The TBARS Method
The TBARS method is an assay for measuring the end products of lipid peroxidation or more specifically malondialdehyde (MDA) need not cause controversy but it […]
Patulin – A Toxic Issue For Fruit Juice Producers
Patulin (4-hydroxy-4H-furo (3, 2-c) pyran-2 (6H)-one) has long been recognised as problem mycotoxin found on mouldy fruits, predominantly apples and pears, some vegetables and other foodstuffs. Patulin is a […]
Developments in Food Powder Agglomeration
Introduction Agglomeration of food powders can be defined as a size enlargement process in which the starting material is fine particles of powder joined or […]
Tropical Fruit Juices For Beverage Development
A number of tropical juices are now being widely used to add extra dimensions to the range of standard fruit flavours available. Here are a […]
How does a food business reduce the risk of allergen contamination ?
Allergen contamination remains one of the increasing issues of food safety. However, food businesses need to implement various actions to reduce this. Here are some […]
What are the advantages of a food safety management system (FSMS) ?
I was recently asked what the advantages of a food safety management system (FSMS) happened to be. All food businesses have a legal and moral […]
Indian Borage – Novel Antifungal Agent.
Indian borage (Plectranthus amboinicus) has antifungal activity according to some researchers which would be especially valuable in stored food products. The oil (IBO) was assessed against various […]
The Dry Milling Of Corn
Corn or maize is used for the production of starch flour and starch. Thee are two processes commonly used on an industrial scale, wet-milling and […]
The Properties of Rice Starch
Rice starch is not as common as potato, maize (corn) or tapioca starch but it does have important functional food properties. It is used as […]
The Manufacture Of Starch From Potato, Wheat And Tapioca
The manufacture of starch is a very traditional process and can only be sourced from plants. It is a key component of the food supply […]
The Contribution of Pyrazines to Flavour
Pyrazines are a class of chemical compounds that contribute to the flavor and aroma of various foods and beverages. They are responsible for providing distinct, […]
Gas Chromatography
Gas chromatography (GC) is a powerful analytical technique used in chemistry to separate and analyze the components of a mixture based on their volatility and […]
Reducing Agents In Baking
Baking is now one of the most popular pastimes and attracts great attention – it is justifiably a culinary skill. Baked goods such as bread, […]
Why Are Grapes And Raisins So Toxic To Dogs?
We are often warned not to feed grapes, sultanas, raisins and chocolate to dogs but why grapes should be so toxic to our canine friends […]
Methods For Extracting Essential Oils
The essential oils are volatile aromatic compounds and hydrophobic secondary metabolites which are produced by plant species. They are important as flavourings and perfumes as […]