Streptomyces flavogriseus
Streptomyces flavogriseus is a species of filamentous bacteria belonging to the genus Streptomyces. It is characterized by its yellowish-gray or yellow-brown pigmentation, which gives rise […]
Carrageenans
Kappa-carrageenan is a hydrocolloid that is widely used in the food industry for its unique functional properties. Hydrocolloids are polysaccharides that have the ability to […]
Mizithra
Mizithra or myzithra is a fresh cheese made with milk and whey from either sheep or goats, or both (Barron, 1991). It is similar to Feta […]
Fontina- A History, Production, and Culinary Uses
Fontina is a semi-soft, cow’s milk cheese originating from the Aosta Valley in northwestern Italy. It has been produced since at least the 12th century, […]
Dextran
Dextran is a generic term for a family of complex branched glucans which are glucopolysaccharides. They are prepared by the polymerization of the α-d-glucopyranosyl moiety […]
Camembert: History, Manufacture, and Culinary Uses
History of Camembert Camembert is a soft, bloomy-rind cheese originating from Normandy, France. According to legend, it was created in 1791 by Marie Harel, a […]
Brandy and Date Panettone Butter Pudding
Brandy and Date Panettone Butter Pudding is a luxurious and indulgent dessert that’s perfect for special occasions or a delightful twist on traditional bread pudding. […]
Stracciatella Meringue Cake
Stracciatella Meringue Cake is a classic meringue dessert which is combined with cake to make a delicious set of afters. Serves: 14 portions Ingredients: 270g/9 […]
Havarti
Havarti is a semi-soft Danish cheese made from cow’s milk, known for its creamy texture and mild, buttery flavor. It was first developed in the […]
Gosht Biryani (Lamb Biryani)
History of Gosht Biryani Origins: Biryani itself traces back to the Mughal Empire in India (16th–18th century), influenced by Persian pilaf (rice cooked with meat […]
White Lupin Protein Isolates
In this work the foaming ability of white lupin protein isolates was investigated in order to evaluate the potential use of these isolates as functional […]
Auxins in Plant Cell Culture
Auxins are a class of plant hormones that play a crucial role in plant cell culture. They are involved in various aspects of plant growth […]
What are Fibroblasts?
Human fibroblasts are a type of connective tissue cell that plays a vital role in the maintenance and repair of various tissues in the human […]
Vietnamese Forcemeat Stuffed Crabs
Crabs are delicious when stuffed with their own forcemeat including crab, pork and many different spices and seasonings. A good one a party. Fresh crabmeat […]
Dietary Fibre Aids Weight Loss – Pieces Of Evidence
Dietary fibre has had strong associations with heart health but consumption also helps in weight loss and management. Fibre is the edible, non-starch portion of […]
Besan Burfi
Besan burfi is a delicious confectionary sweet. Ingredients: 2 cups/200g besan/gram flour 1 cup/200ml clarified butter ghee 1 cup/125g caster sugar ½ tsp green cardamom powder (ilachi) 2 tablespoons/20 almonds, sliced 1-12 […]
How to prepare Panchamrita
Panchamrita is an important type of food, notably 5 sweet foods used mainly in Hindu, Jain and puja worship. It is commonly an offering during […]
Nuoc Chanh Ot
Nuoc Chanh Ot is a delicious citrusy dipping sauce which is called in the western world a spicy and sweet lemon sauce. It is a […]
The Various Types of Collagen
Collagen is a fibrous protein that is a major component of the extracellular matrix (ECM) in various tissues of the body. It is the most […]