Understanding Cakes and Cake Batters (Dough)
Batters or dough as we often call it are manufactured for creating cakes, muffins or other food items as well as coating pieces of fish […]
FOOD SCIENCE AND TECHNOLOGY
Marang Seeds and Their Potential for Making a Type of Tofu
Introduction to Marang Seeds Marang (Artocarpus odoratissimus) is a tropical fruit widely appreciated for its sweet and creamy flesh, but its seeds are often overlooked […]
Triterpenoids- A Comprehensive Overview of their Role in Plants and Applications
Triterpenoids and triterpenes are a diverse class of natural compounds found in various organisms, with plants being a rich source of these bioactive molecules. These […]
Manufacturing Process of Edible Shortening Flakes from Palm Oil
The demand for edible oils and fats has been steadily rising due to their versatile applications in the food industry. One prominent source of edible […]
Applying Surrogate Bacteria for Food Safety
Non-pathogenic surrogate microorganisms are typically used in food safety challenge studies to take the place of foodborne pathogens under conditions where the use of pathogens […]
Leuconostoc
Leuconostoc species are bacteria commonly associated with spoilage and fermentation of food products. They are also increasingly seen as contributorsto probiotics and to postbiotic ingredients. […]
Bacteriocins
The bacteriocins are peptides proteins that are toxic to microorganisms. They are produced by other bacteria and yeasts which are not lethal to themselves. They […]
Furan
The level of furan has been a food safety concern for many years and is now listed by the US Dept. of Health and Human […]
ELISA – The Enzyme Linked Immunosorbent Assay
The ELISA or enzyme-linked immunosorbent assay is a quantitative immunological procedure where the interaction of an antibody with an antigen is monitored using an enzyme […]
The Value of Solvent-Assisted Flavor Evaporation (SAFE)
Solvent-Assisted Flavor Evaporation (SAFE) is a modern and innovative technique used in the field of flavor and fragrance analysis to identify and isolate volatile aroma […]
The Value of Aroma Extract Dilution Analysis (AEDA)
Aroma Extract Dilution Analysis (AEDA) is a powerful sensory evaluation technique used in the field of flavor chemistry to identify and quantify odor-active compounds present […]
Contact Lens Polymers
Contact lenses are primarily made from a variety of polymers that provide the necessary optical clarity, comfort, and biocompatibility for use in the eye. Here’s […]
Dietary Fibre Definitions In The EU
Dietary fibre is an important nutritional consideration. The dietary fibre definitions in the EU have been revised both in terms of definition and measurement over […]
Issues Surrounding the Handling of Dairy Food Powders
We are confronted with an ever-increasing demand for convenience food products. These are foods that are designed now in helping us maintain a healthy lifestyle. […]
What is Water Soluble Soybean Polysaccharide (SSPS)?
Water soluble soybean polysaccharide (SSPS) is a useful dietary fiber extracted from the cell walls of soybean cotyledons (Cui, 2001). A commercially useful source is […]
Measurement of Beta-Glucan (AOAC Method 995.16)
Beta-glucans are measured in barley, oats and various food products using an enzymic method now known as AOAC Method 995.16 (McCleary & Mugford, 1997). The […]
Inspirational Food and Drink Events at the NEC 2022
After nearly two years of lock down because of the COVID-19 it feels great to be allowed out again. This year the hot spot will […]
Methods Used In Design, Engineering And Product Development: The DBTL Cycle
Design methods have been used for over a century to help turn ideas into a working reality. One that FoodWrite is familiar with as a […]
The Origins Of Welsh Rarebit
Take a trip to any café or restaurant for lunch and it’s likely you will come across Welsh Rarebit. This is the universally recognised toasted […]