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 […]
The Bacteria: Clostridium thermoaceticum
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, […]
The Methods used to Improve Yeast and Filamentous Fungi
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 and their Role in Plant Cell Culture
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 […]
The Application of Callus Culture
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
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
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 […]
How to Prepare Caramelised Onion Chutney
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 […]
Visiting the IFE 2013
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 of Yeasts, Enzymes & Ligands
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 […]
The Signs And Symptoms Of Lactose Intolerance
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
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
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 […]
How to Prepare Tempura Vegetables
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 […]
The Problems With Peroxidases
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 […]
Cowpea – A New Pulse Ingredient And Source Of Nutrition
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 Fruit
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 […]
The Electronic Nose
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 […]
The Difference of Fine Wine
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 (Rhodomyrtus tomentosa)
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 […]