Life Cycle Assessment For Managing Food Waste
Recent investigations into food waste management following my studies in environmental management have led me to look more closely at the life cycle assessment (LCA) approach. […]
FOOD SCIENCE AND TECHNOLOGY
Stabilising Lemon Oils
Lemon oils along with other citrus oils are readily prone to oxidation and because of their insolubility in aqueous systems also need to be made available […]
Will Children Ever Eat Their Greens?
For parents, whose children eat their greens such as broccoli and cabbage, must be a dream. I seem to remember it being a constant battle […]
Synchronous Fluorescence: Measurement Of Riboflavin And Folic Acid In Beverages
Measuring riboflavin and folic acid simultaneously in beverages can be difficult to achieve but research using synchronous fluorescence has recently been successful (Wang et al., 2011). […]
Essential Oils – The Natural Antimicrobial In Foods
Essential oils sourced from plants are viewed as a natural preservative in foods especially against pathogenic and spoilage bacteria. They are compared favourably to more […]
Dioxin – New Regulations
Dioxin regularly enters the news as a scare story because when many believe the food supply chain is under some level of control, a notable […]
Ethyl Lauroyl Arginate
Ethyl lauroyl arginate (ELA) is a preservative used in a range of products including non-alcoholic beverages, fish, meat products and salads. It may be worth […]
Fluorescence Polarization Immunoassay (FPIA)
Immunoassays have become highly important weapons in the detection of allergens, drugs and other problematic components in various food stuffs. They are so sophisticated now, they have become […]
Drying of Fruit for Culinary Purposes – The Art and Science
Drying fruit is a traditional and widely-used method to preserve fruit for culinary purposes. It has been practiced for thousands of years, allowing for the […]
The Properties Of The Elderberry
Elderflower or rather elderberry (Sambucus nigra L. Family: Caprifoliaceae) provides not only its flowers but rather appealing purple-black berries too for a distinctive cordial drink. It reminds me of […]
Processing Waste Shrimp
The seafood industry generates a large amount of biodegradable waste and none more so than shrimp and prawns. It is not surprising that with such […]
Membrane Concentration Of Pomegranate Juice
Membrane concentration of pomegranate juice has proved quite a challenge. The idea of using membrane techniques to concentrate food stuffs has been available for many […]
Degradation Of Lutein To Produce Aromas
Lutein is an important pigment in yellow coloured flowers such as marigold and a key nutritional ingredient in eye health but there are some interesting […]
Removing Bitterness From Citrus Juice With Naringinase
Naringin (4,5,7,-Trihydroxy flavonone-7-rhamnoglucoside) is one of the key bitterness compounds in citrus juices, mainly orange and grapefruit juice. Even though naringin has a number of […]
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 […]
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 […]