What is the Partial Rank Correlation Coefficient?
The Partial Rank Correlation Coefficient (PRCC) is a statistical measure used in sensitivity analysis to assess the correlation between an input parameter and the output […]
FOOD SCIENCE AND TECHNOLOGY
Pectin methyl esterase (PME)
Pectin methyl esterase (PME) [3.1.1.11) is an enzyme that plays a critical role in the metabolism of pectin, a complex carbohydrate that is an essential […]
Is Reciprocal Agitation better than Rotational Agitation in food processing technology?
Agitation is a process that is commonly used in food processing technology to mix, blend, or homogenize different ingredients or components of a product. There […]
The Differences between Unsplit and Split Peas
Peas are a type of legume that come in different varieties, including split and unsplit peas. Both types of peas are nutritious and have a […]
How Fortification is Changing Pasta and Noodles
Pasta which is not gluten-free has always relied on using semolina (flour) from a particular hard wheat variety called durum. In recent years other grains […]
What is Gluten-Free Pasta?
Gluten-free pasta is the answer to all those people who suffer with coeliac disease and cannot process gluten. It has become now a lifestyle choice […]
Food Nanotechnology And Its Regulation
Nanotechnology and nanomaterials offer great opportunities in innovation and industrial growth. The whole field offers remarkable potential in tackling current and future challenges. We can […]
What is the Market-Place for Gluten-Free?
Gluten-free foods is as much a dietary necessity as it is a concept in the culinary and product development arts. The gluten-free label has almost […]
What are Emulsifiers?
An emulsifier is an ingredient that helps to mix two immiscible substances, such as oil and water, by reducing the surface tension between them. Emulsifiers […]
Antimicrobial Peptides
Antimicrobial peptides are viewed as the latest weapon against bacteria especially in preserving food as well as possibly having extensive clinical benefits in fighting bacterial […]
Sucralose Is The Ideal Sweetener
Sugar is steadily being removed from formulations for all sorts of reasons – a desire to reduce weight, reduce the risk of diabetes etc. Product […]
Understanding Chiffon Cake
The chiffon cake is highly popular throughout the United States and was first created by Harry Baker. It is extremely light and uses cake flour, […]
Why Maltose is a Great Ingredient!
Whilst I was working on a small sauce project, I started seriously considering how maltose could be part of the formulation and why I might […]
What is Electrophoresis?
Electrophoresis is one of the key analytical tools available to the biochemist and food scientist for separating and identifying proteins and nucleic acids. We often […]
Baijiu – the Spirit of China
Many many years ago, when I was a student, I celebrated a Chinese New Year with some of my Chinese lab colleagues. Handed round was […]
The Power of Alginates
An extended essay on the structure of alginates and how it impacts on their application in a range of commercial industries.
The Occurrence of Fat Bloom
Sometimes, you open a box of chocolates only to be confronted by the sights of a white chalky streak or sheen on all your favourite […]
Removal of Anthocyanins
The removal of anthocyanins is a useful process in the commercial preparation of decolourised juices for further development. Anthocyanins are water-soluble pigments found in plants […]
Demineralized Whey
Demineralized whey is whey that has had a significant proportion of minerals removed. There are various degrees of demineralization but levels of 35%, 70% and […]
Intelligent Sensing in Filtration Systems
Manufacturing systems of all hues are becoming ever more increasingly complex because of the number and sophistication of the operations in the production chain. This […]