Computational Fluid Dynamics In Food Processing: A Short Review
Computational Fluid Dynamics (CFD) is now a well established modelling method for assessing heating regimes, especially in the thermal treatment of food products. It is […]
Computational Fluid Dynamics (CFD) is now a well established modelling method for assessing heating regimes, especially in the thermal treatment of food products. It is […]
Clostridium thermoaceticum is a species of anaerobic, thermophilic bacteria that belongs to the genus Clostridium. It is known for its unique ability to perform acetogenesis, […]
Biotechnological interventions for qualitative and quantitative improvement in yeast and filamentous fungi involve various strategies aimed at enhancing desirable traits, productivity, and yield of these […]
Gibberellins (GAs) are a class of plant hormones that play a crucial role in plant growth and development. In plant cell culture, gibberellins are used […]
Callus culture is a technique used in plant tissue culture to generate undifferentiated masses of cells known as callus. Callus is formed by the unorganized […]
The Chinese olive (Canarium album L.), is known in its native home, China as Ganlan and Qingguo. It is a member of the Burseraceae family. It is widely […]
Bread and butter pudding is a classic British dessert that’s perfect for using up leftover bread. This recipe serves six people and can be easily […]
Caramelised onion chutney is ideal with sharp cheddar cheese or for pepping up a sausage casserole. The recipe is modelled on one made for the […]
This year’s visit to the International Food Exhibition 2013, at the end of March at the ExCel Centre in London proved as valuable as always. What a […]
Magnetic immobilisation is an extremely useful technique. Immobilising cells or enzyme in gel materials which contain colloidal ferrites or magnetite allows the use of magnets […]
Lactose intolerance is a condition characterised by a variety of symptoms. They include bloating, stomach pain, gas an diarrhea. It is caused by poor lactose […]
The pepino fruit (Solanum muricatum Ait.), (a.k.a. melon pear, pepino dulce, sweet cucumber) is native to the Andes of South America, but now grown commercially in Chile […]
Akebia trifoliata (Thunb.) Koidz. var. australis (Diels) Rehd., is a woody climbing vine, that is widespread throughout Asia, especially in China, Korea and Japan. It is a […]
Tempura vegetables is a wonderful method of preparing tasty and crispy food using a Japanese method that they successfully adopted from Portuguese sailors. Ideal for […]
Peroxidases (POD) are problematic enzymes when it comes to reducing browning or minimising the loss of nutrients in fruits and vegetables. The enzyme is often used as […]
The Cowpea (Vigna unguiculata L. Walp)) is a critical legume for cattle fodder. It’s grown over much of dry Africa, Europe, Asia and the USA because […]
The Yuzu (Citrus junos Sieb. ex Tanaka) has been a popular citrus fruit in Japan for at least a thousand years. It may be the […]
It seems like science fiction to think that it was possible to mimic either the tongue or nose in terms of being able to distinguish […]
By Charlotte Rivington (Guest Post) Many people don’t fully understand the difference between fine wine, table wine and plonk. Fine wine is a term used to […]
Downy Rose Myrtle or Rhodomyrtus tomentosa (Aiton) Hassk. (Family: Myrtaceae) is a flowering plant that could provide product developers with a rich source of colour. This supplements its culinary […]
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