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 […]
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 […]
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 […]
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 […]
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 (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 […]
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 […]
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 is a very traditional process and can only be sourced from plants. It is a key component of the food supply […]
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 (GC) is a powerful analytical technique used in chemistry to separate and analyze the components of a mixture based on their volatility and […]
Baking is now one of the most popular pastimes and attracts great attention – it is justifiably a culinary skill. Baked goods such as bread, […]
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 […]
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 […]
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 […]
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 […]
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 […]
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. […]
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. […]
Hot boning is the removal of muscles from an animal carcass before chilling. The process of removal occurs at least 1.5 hours following death of […]
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