A Three-Layer Angel Cake With Vanilla Filling
Here’s a recipe for a three-colour layered Angel Sponge Cake with vanilla flavour filling to serve 8 people. Equipment: three 7 inch cake tins Ingredients: […]
How does Sensitivity Analysis work in Bioprocess Engineering?
Sensitivity analysis is a powerful tool used in bioprocess engineering to evaluate the sensitivity of a bioprocess model to changes in input parameters. It helps […]
How to Prepare Cheezy Pizza with Pepperoni and Sausage
If you enjoy pizza then you will enjoy this cheezy pizza with sausage and pepperoni topping. The pepperoni is always a firm favourite in our […]
Tuscan Sausage and Kale Soup (Zuppa Toscana)
Tuscan Sausage and Kale Soup (Zuppa Toscana) is a really straightforward and simple soup to make. It always reminds me of Winter and early Spring […]
Tuscan Sausages, Haricot Beans in Tomato Sauce
I’m a great fan of baked beans and those soft frankfurter like sausages that come out of a can but you can make your own […]
Pot-Roasted Pigeons in Chianti and Liver Stock Sauce
Whilst I’m not Keith Floyd flying around Tuscany in an Aston Martin convertible, I am able to enjoy some of the dishes he cooked up […]
How to Prepare Naan Bread
The Naan bread has its origins in ancient Persia and was introduced to India way before the Mogul Emperors ever set their eyes on the […]
A Rice Dish with Monkfish, Red Peppers, Shallots and Saffron
The Spanish are famed for paella and rice is an important grain when it comes to cooking. On one of those visits to the quayside, […]
For The Love Of Sous-Vide Cooking
Sous-vide cooking, a culinary technique that has gained popularity in recent years, involves cooking food in a precisely controlled water bath at a consistent low […]
The Function of Bradykinin
Bradykinin is one of the plasma kinins along with kallidin. The name bradykinin is derived from the Greek word ‘bradys’ meaning slow and ‘kinein’ meaning […]
Zeppole di San Giuseppe
Zeppole di San Giuseppe is a delicious Italian pastry that is traditionally made and served on the Feast of St. Joseph, which falls on March […]
The Renin-Angiotensin-Aldosterone System (RAAS)
The Renin-Angiotensin-Aldosterone System is activated when we experience a drop in arterial pressure. It is especially important when we suffer cardiac issues. When it is […]
The Anchovy
The anchovy is one of those key fishes used in fish sauces and as a topping for pizzas. The most common is Engraulis japonicus but […]
Antimicrobial Peptides
Antimicrobial peptides are viewed as the latest weapon against bacteria especially in preserving food as well as possibly having extensive clinical benefits in fighting bacterial […]
Sucralose Is The Ideal Sweetener
Sugar is steadily being removed from formulations for all sorts of reasons – a desire to reduce weight, reduce the risk of diabetes etc. Product […]
What do Food Processing Enzymes Offer?
Food quality and nutrition offer plenty of commercial opportunities for the producer of food processing enzymes simply because these proteins are ubiquitous, wide-ranging in scope […]
The Kinetics of Cell Growth and Production in Fermentation
The kinetics of cell growth and generation of products is one of the important features of monitoring a fermentation and helps to explain the functioning […]
Amicale Rosso Veneto: Characteristics And Distribution
Amicale Rosso Veneto is a distinctive red wine that embodies the essence of the Veneto region in northeastern Italy. Veneto is one of Italy’s most […]
Understanding Chiffon Cake
The chiffon cake is highly popular throughout the United States and was first created by Harry Baker. It is extremely light and uses cake flour, […]
How to make Harissa
Harissa is a red pepper, chilli and coriander sauce that will forever be associated with the cuisine of North Africa, especially the Maghreb. The flavour […]