Roasting Nuts
When Nat King Cole was singing about chestnuts roasting on an open fire he was not really thinking about their flavour but how it fitted […]
FOOD SCIENCE AND TECHNOLOGY
EFSA Re-Evaluates Bisphenol (BPA) Safety
Bisphenol (BPA) has been a problematic material for a number of years following its appearance in food and drink products in contact with plastics. The […]
Morcela de Arroz
Travel to the southern mountain ranges, the Monchique which border the Algarve of Portugal and you are sure to encounter the potent sausage, Morcela de Arroz. […]
Black And White Truffle Species
Black and white truffle species are found worldwide. Their culinary and commercial value is mainly due to their sensory properties especially their aroma. The quality […]
Better Understanding Of Changes To Coconut Milk Will Help With Strategies To Control Losses
A recent study reported in the Journal Of Food Science has examined the changes that occur to canned coconut milk, especially the lipid profiles and […]
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 […]
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 […]
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 […]