Ethylene Oxide Keeps Raising It’s Head
Ethylene oxide (EtO) is one of the most potent pesticides and antibacterial agents available for treating food and textile produce. There are however serious health […]
FOOD SCIENCE AND TECHNOLOGY
Fermented Fish Products
Fermented fish products usually come in two forms, pastes and sauces but you could add a third which is salted fish too. They’ve been consumed […]
Titanium dioxide (TiO₂) Nanocoatings In Food Contact Materials
Titanium dioxide (TiO₂) nanocoatings have garnered interest for their antimicrobial properties, UV protection, and potential for use in food applications. However, the approval of specific […]
Brining And Fermentation of Olives
Olives (Olea europaea L.) and olive oil are regarded as one of the healthiest foods in the world. They have been used for at least […]
Uncovering Batters and Breading
Battered and breaded foods are extremely popular throughout much of the world’s cuisine. They offer the consumer an extra sensory dimension to their food by […]
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 […]
Gundruk
Gundruk is a fermented green vegetable that started its story in Nepal and the Himalayan regions of India and Bhutan. It has an acidic flavour. […]
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 […]
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 […]