Rheumatoid Arthritis In Women: Eating Fish Might Reduce The Risk
A recent study has demonstrated that eating just one reasonable sized portion of a fatty fish such as salmon, sardines or mackerel, or four portions of […]
Gluten-Free Labeling Now In The USA
In the USA, there are 3 million US citizens from all backgrounds, who suffer from celiac disease but there had not been sufficient labeling stating […]
The Importance Of Breakfast: A Way To Lose Weight.
To many of us, breakfast is the most important meal of the day. The benefits of eating well at the start of the day are […]
Mushroom Waste’s Potential
Whilst continuing on the theme of extracting value from food waste, an article that tackles the potential of mushroom waste from the food industry has […]
How to Prepare a Broad Bean, Pea And Mint Sauce for Pasta
Pasta is a real favourite in our household. Finding the right sauce to eat with it also adds to the fun, and usually provides a […]
The Manufacture of Succinic Acid Using Fermentation
The manufacture of succinic acid using fermentation involves the use of microorganisms, typically bacteria or yeast, to produce succinic acid through a bioconversion process. Succinic […]
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
Here’s a recipe for Marmalade-Sandwich Bread & Butter Pudding. It is a simple variant of the classic British pudding. Serve it with a mascarpone and […]
Warmed-Over Flavour Is Just 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 […]