The Manufacture of L-Tyrosine using Fermentation
The manufacture of tyrosine using fermentation involves the use of genetically engineered microorganisms, typically bacteria or yeast, to produce tyrosine on a commercial scale. Tyrosine […]
The Manufacture of L-Valine Using Fermentation
The manufacture of valine using fermentation involves the use of genetically engineered microorganisms, such as bacteria or yeast, to produce valine on a commercial scale. […]
Marmalade-Sandwich Bread & Butter Pudding
Ingredients: 8 slices of bread (white or whole wheat) or a sliced brioche bun which produces a softer, richer texture 4 tablespoons butter, softened 4 […]
Warmed-Over Flavour Is Not Nice
It is quite often that we have plenty of roasted meat left over after Sunday lunch. Most of this is kept in the fridge for sandwiches […]
Ginseng – A Herbal For Managing Mood
Ginseng is an established herbal tonic which has been in use for over 5,500 years in China, Korea and parts of Japan. It has become […]
Stable Foams
Foams are fascinating food structures which appear in all aspects of the culinary arts. They are critical features of beer heads, meringues, coffee crema, angel […]
Brewing Series: The Fermentation Lock
The fermentation lock or airlock is a standard device for beer brewing and wine making at all levels. It allows for carbon dioxide release during […]
Algal Red Pigments: Prodigiosin – A Natural Colour?
Prodigiosin (PG) is a secondary metabolite – a red pigment and a typical alkaloid compound that is produced by microorganisms such as Serratia marcescens of […]
Fat Crystallization
Fat crystallization is a complex phenomenon that plays a crucial role in various industries, especially in food processing, cosmetics, and pharmaceuticals. This process involves the […]
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 […]