Analysis Of Steviol Glycosides
Stevia (collectively the steviol glycosides), is now permitted for use as a sweetener in a host of products as in table-top products within the EU. One of […]
FOOD SCIENCE AND TECHNOLOGY
How Spinning Cone Technology Has Changed Aroma Separation
Spinning cone technology (SCT) is a revolutionary process that has transformed the field of aroma recovery and preservation in the food and beverage industry. It […]
Quality Systems Accreditation
Quality systems accreditation is a way of adding confidence in your business when it comes to managing documentation relating to food health and safety and […]
Aspartame Losses in Products
For the product developer involved in the beverage industry, aspartame is still a respected high intensity sweetener, to be used to replace bulk sweeteners to […]
The Large-Scale Manufacture of Casein From Milk
The large-scale manufacture of casein from milk involves several steps, from sourcing raw milk to processing it into various forms of casein for industrial use. […]
Escherichia coli O157:H7
One of the main food safety issues concerns the rise of a bacteria which can damage kidneys and cause severe illness if not death. Escherichia […]
Deoxynivalenol
Measuring deoxynivalenol (DON) or vomitoxin (CAS no. 51481-10-8) as it is also known is important because it has become a widespread contaminant of many feedstuffs. It is […]
Using Computer-Aided Design (CAD) In Product Development And Packaging
Computer-Aided Design (CAD) is a useful tool in new product development (NPD) for the food scientist. It is often encountered in food safety, product and […]
Home Composting
The effective handling of food wastes at home can prove tricky especially if one is hoping to be responsible by returning nutrients to the soil and […]
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. […]
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 […]