What Do We Know About Stem Cells?
Stem cells are extremely special in biology. They are characterized by having an ability to divide indefinitely and they can give rise to specialized cells […]
Ferulic Acid
Ferulic acid (FA) is a natural plant compound – a hydroxycinnamic acid which is found in plant cell walls of seeds and leaves. It is […]
The Approval Process For Genetically Modified Yeasts And Bacteria In The USA
In the USA, the approval of genetically modified (GM) bacteria or yeast involves a multi-step regulatory process primarily governed by agencies like the U.S. Department […]
The Degradation Of Chlorophyll Caused By Processing Of Green Fruits And Vegetables
The demand for higher quality foods, especially fruits and vegetables has meant increased interest in preserving as many of the qualities of these foods as […]
G Protein-Coupled Receptors (GPCRs) – Unveiling Cellular Signaling Orchestrators
G Protein-Coupled Receptors (GPCRs), often referred to as seven-transmembrane receptors due to their characteristic structure, constitute the largest and most diverse families of cell surface […]
The Value Of Trehalose In Food
Trehalose in food use has been cited as potentially preserve protein structure during thermal processes. It is a non-reducing disaccharide of glucose and is found […]
Propylene Glycol Is An Important Ingredient For Reducing Water Activity
Propylene glycol is one of those easily overlooked ingredients in food, pharmaceuticals and cosmetics which has a vital function in ensuring a product retains its […]
Monellin
Monellin is a sweet protein extracted from the fruit of the plant Dioscoreophyllum cumminsii (Stapf) Diels. The plant is grown widely throughout West Africa where […]
Thaumatin – Taste Modifiers For Product Development
Thaumatin is actually a group of many low molecular weight proteins with intense sweetness. These are labelled I,II, III, (Van der Wei & Loeve, 1972) […]
Brazzein – A Sweetener For Product Development
Brazzein is an interesting sweet-tasting protein which is extracted from the a west African fruit of the climbing plant, the Oubli (Pentadiplandra brazzeana, Baillon). It […]
Sal (Shorea robusta) vegetable fat as a cocoa butter replacer
Sal (Shorea robusta) vegetable fat is a potential substitute for cocoa butter in various food applications, particularly in the chocolate industry. Shorea robusta, commonly known […]
Genetically Modified Tomatoes Appear To Stave Off Insect Damage
Genetically modified produce often causes considerable angst for all those interested in the environment but ensuring we maximise our food produce and avoid waste is […]
Proteus: A Little Known Genus Of Bacteria That Can Cause Food Poisoning
For many of us, the bacteria that come from a small group in the genus, Proteus would mean nothing. However, this group of bacteria are […]
Sea Kelp – How Good Is It For You ?
For many years now, sea kelp has been viewed as a rich source of iodine with a significant amounts of calcium and smaller amounts of potassium and […]
What Are Pampered Pets Being Fed This Year ?
Pet owners are a funny breed in many ways. I’m one ! Ask them about their animal and four out of five pet owners will […]
Lemon Verbena Extracts Appear To Reduce Muscle Damage Following Intense Exercise
New research from Germany shows supplementation with a lemon verbena extract eases muscle soreness and reduces muscle damage following extreme, intense exercise. The research confirms […]
Farro? What It Really Is And Where You Find It
Grains are of increasing interest to the public at large having moved from the preserve of the foodie to a more mainstream audience. We are […]
Can Drinking Small Amounts Of Alcohol Benefit the Brain ?
According to new research, there is evidence that drinking a small amount of alcohol does the brain more good than harm. Chronic alcoholism brought about […]
Some Of the Great Features Of Star Anise
You can never fail to be intrigued by the appearance of star anise. It has those star shaped seed pods containing very often a little […]