Umami – The 5th Taste
Umami flavour makes for a fascinating story because of the molecular nature of this sensory sensation. For many years, it was thought to be an […]
FOOD SCIENCE AND TECHNOLOGY
Vacuum Impregnation of Food: Overview, Benefits, Drawbacks, and Comparison
Introduction Vacuum impregnation (VI) is a food processing technique designed to enhance the texture, flavor, and overall quality of food products. It involves the infusion […]
Beefburgers – A Gift Of Ancient Times
I cannot really imagine a great pharaoh like Rameses II or the Roman emperor Caligula getting their canines into a meat pattie (patty) like a […]
The Science of Bread Baking
Bread baking is both an art and a science, involving a series of chemical and physical changes that transform simple ingredients into a flavourful, aromatic […]
Vacuum Baking And Partial Vacuum Baking
Vacuum baking and partial vacuum baking are advanced techniques in the culinary and food processing industries that involve baking food under reduced atmospheric pressure. These […]
Glyoxal and Methylglyoxal In Food
Glyoxal and methylglyoxal (MG) are small, highly reactive dicarbonyl compounds that are present in various foods, including baked goods. These compounds are notable for their […]
Steam-Assisted Hybrid Ovens
Steam-assisted hybrid ovens combine traditional convection heating with steam injection to offer enhanced cooking performance. These ovens are used both in home kitchens and in […]
Calcium Phosphate Formation in the Dairy Industry
Calcium phosphate (Ca₃(PO₄)₂) is a common compound in the dairy manufacturing industry, where it naturally occurs due to the high concentrations of calcium and phosphate […]
Liquid Smoke
Liquid smoke is a water-soluble product that imparts a smoky flavour to food, mimicking the taste of traditional wood smoking without the need for an […]
The Bacterium: Escherichia coli
Escherichia coli (E. coli) is a Gram-negative, rod-shaped bacterium that belongs to the family Enterobacteriaceae. It is one of the most extensively studied and well-known […]
Fruit Ripening
Fruit ripening is a feature of nature, a biochemical process by which produce becomes acceptable for consumption and bestows its nutritional benefits when consumed. One […]
Edible Films And Coatings For Protecting and Stabilising Foods
The search for safe and sustainable methods to preserve food is increasing in urgency and importance. Why? There is a strong desire to reduce our […]
The use of Bayesian Optimization in Product Design
Bayesian Optimization is a technique used in optimization and machine learning to find the optimal set of parameters for a given objective function. It works […]
Spray Drying
Spray drying is a widely used industrial process for transforming liquid feedstock into dried particulate forms, commonly powders. It involves atomizing a liquid into droplets, […]
How to Prepare Butterflied Prawns
Butterflying a prawn is a technique commonly used in cooking to prepare shrimp or prawns for various dishes. Butterflying involves splitting the prawn along its […]
What Is Process Analytical Technology?
In August 2002, the FDA announced the initiative called Process Analytical Technology (PAT) as a cornerstone of “Pharmaceutical Current Good Manufacturing Practices (CGMPs) for the […]
What Analytical Methods Should I Use For Detecting Off-Flavours In Food And Drink?
Anybody involved in trying to identify an off-note, a strange smell or something quite objectionable in a food or drink must consider what methods are […]
Powders: Segregation and Dispersion In Foods And Pharmaceuticals
Powder filling and into packaging such as sachets, capsules and other receptacles is a major issue for product developers and manufacturers aiming to achieve consistency […]
Crafting Meat Analogues For The Future
Meat analogues (alt. sp. analogs) or meat hybrids are in demand. Let’s face it if we are serious about saving the planet than exploiting plant-derived […]
Yield Stress
Yield stress is a material property that characterizes the point at which a material undergoes a transition from elastic deformation to plastic deformation. In simpler […]