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 […]
FOOD SCIENCE AND TECHNOLOGY
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 […]
Measurement Of Collagen Content In Fish
The eating quality of fish is very much dependent on a number of factors especially collagen content which has a direct influence on the texture […]
How To Manufacture Edible Films
Edible films are used to coat fruits, vegetables and foodstuffs as a way to extend their shelf-life and protect them from injury. The manufacturing process […]
What Is Liquid Chromatography-Mass Spectrometry?
Liquid Chromatography-Mass Spectrometry (LC-MS) is a powerful analytical technique combining the capabilities of physical separation obtained using liquid chromatography coupled to analysis of mass of […]
Quality by Design: A Paradigm Shift in Pharmaceutical Development
Introduction Quality by Design (QbD) is a systematic and science-driven approach to pharmaceutical development that has transformed the landscape of drug manufacturing and product quality. […]
What Are Emulsions In Food?
Emulsions might be a description for paint but the most common type we might encounter in food is milk, butter, cream liqueurs, soups and mayonnaise. […]