Glucose and Lactose Monitoring in Fermentation
Glucose Monitoring Glucose monitoring in Process Analytical Technology (PAT) refers to the measurement and analysis of glucose levels in a manufacturing or process setting using […]
Caper (Capparis decidua)
Caper (Capparis decidua) or Kurel and Pinju in Hindi, is well known to many in both the UK and India. Capers are commonly found as […]
Guayusa – The New Tea?
Guayusa tea is brewed from the leaves of the Ilex guayusa. This tree from the Amazon, especially Peru and Ecuador belongs to the holly genus […]
Matcha – Green Colour For Product Development
Matcha powder is one of those intriguing Japanese ingredients which to Western eyes could soon catch on as an ingredient in culinary circles. Wasabi which […]
Red Yeast Rice and Monacolin K
♦ Monacolin K is a key active in red yeast rice. ♦ It has an EFSA 13.1 health claim and is part of an Article […]
LAMP Assay Speeds Up Detection Of Troublesome Yersinia
A LAMP Assay has been developed which rapidly detects a troublesome food pathogen called Yersinia. The gram negative rod, bacterium Yersinia pseudotuberculosis has been a troublesome pathogen […]
Food Colours From Monascus purpureus
The production of natural colours by fermentation is now well established industrially. Natural being the operative word. Now that food additives such as the synthetic […]
Mangosteen – A Fruit For Product Development
Mangosteen (Garcinia mangostana L. (GM)) is a popular East Indian fruit from the tropics. The fruit is globular in shape with a purple-brown rind (pericarp) […]
Cherries – Great Juice -For Alleviating Muscle Pain And Inflammation
Cherries have long been a popular fruit, not only when fresh but as a processed fruit for desserts and in the USA, marketeers are steadily […]
The Yeast: Candida tropicalis
Candida tropicalis is a species of yeast belonging to the Candida genus. It is a common opportunistic pathogen that can cause infections in humans, particularly […]
Vegetables – Not So Difficult For Children To Swallow!
Vegetables and children need not be such a tricky combination! Parents don’t despair, children really do like them! It is a case of making sure […]
Abscisic Acid in Plant Cell Culture
Abscisic acid (ABA) is a plant hormone that plays a crucial role in plant growth, development, and response to environmental stress. In plant cell culture, […]
Cytokinins and their Role in Plant Cell Culture
Cytokinins are a class of plant hormones that play a significant role in plant cell culture. They are involved in regulating cell division, growth, and […]
Quinoa – A New ‘Ancient’ Food
The Incas, many moons ago ate quinoa as a staple. To them this was the ‘mother grain’ or the ‘gold of the gods‘ as they […]
Pisco
In South America, especially Chile, Peru and Bolivia, there is a popular grape brandy called Pisco which also forms the mixer for other popular cocktails […]
Preserving Sauces
I often see requests for ways and methods of preserving sauces and pickles. Essentially it’s about creating hurdles to stop microbial contamination and then fermentation, especially […]
Antioxidant Methods And Measures
The measurement of antioxidant capacity is one of the key analytical measures in the assessment of food ingredients with potential health benefits. Many methods are available […]
Commercial Means To Delay Fruit Ripening: Use Of 1-methylcyclopropene
Unwanted fruit ripening is a major issue in the supply chain when delivering fruit to the perfect ripeness to the consumer. An agent that has […]
Mikania micrantha (Bitter Vine, Climbing Hemp, American Rope, Mile-A-Minute Vine)
The Bitter Vine is a tropical plant (Mikania micrantha: Family: Asteraceae) that grows vigorously in very high humidty, generally light or poor soils in all […]
Ivy Gourd (Coccinia grandis)
The Ivy Gourd (C. grandis L. Voigt; Family: Curcurbitaceae) – is a tropical climbing vine that has been used for many years in both Africa […]