Making a Sourdough Bloomer
A sourdough bloomer is a classic loaf known for its crisp crust, airy crumb, and subtle tang from natural fermentation. This recipe produces a 400g […]
Deceptive Claims On Products In This COVID Pandemic
Over the past year there have been a few products out there making spurious claims about products which have to be called out. These claims […]
How to Make a Tempura
The word tempura comes from a Portuguese term for embers but the style of cooking is very much Japanese who took the idea of this […]
Bao Buns (Gua Bao)
Bao buns or preferably Gua bao is a pork belly bun which is highly popular in China, Malaysia, Taiwan and Japan. It is generally popular […]
What are the 10 Foods that Diabetics Should Avoid?
For individuals with diabetes, managing their diet is crucial for maintaining stable blood sugar levels and overall health. Certain foods can cause rapid spikes in […]
Coconut Milk And Coconut Water
Many chefs and product developers rely on coconut milk as the base for that classic, the Thai green or red curry. We were interested, nay […]
The Use of Ionic Liquids in Solvent Extraction
Solvent extraction with ionic liquids is an innovative and promising technique for obtaining essential oils from various plant materials. Ionic liquids are unique solvents composed […]
The Fizz May Be Leaving Hard Seltzer
Hard seltzer has been the success story of the last few years in the beverage market but it does seem to be a highly hyped […]
The Production and Uses of Lactic Acid
The industrial production of lactic acid by fermentation involves the use of microorganisms, typically lactic acid bacteria, to convert carbohydrates into lactic acid. Lactic acid […]
The Use Of Nuclear Magnetic Resonance (NMR) In Food Analysis
Nuclear magnetic resonance (NMR) has been a long established analytical technique for the measurement of a variety of parameters but most especially fat analysis. One […]
Artificial Neural Networks In The Food Industry
Artificial neural networks (ANN) have found their way as an application into food manufacture, food safety, microbiology and the the supply chain. In fact they […]
The Koji Mold: Aspergillus oryzae
Aspergillus oryzae, also known as Koji mold, is a filamentous fungus belonging to the genus Aspergillus. It is widely used in various traditional and industrial […]
The Air Lift Fermenter
The air-lift fermenter is a type of bioreactor used in the fermentation process to cultivate microorganisms under aerobic conditions. It operates based on the principle […]
The Process Intensification Strategies used in Scaling Up Bioreactors,
Process intensification is a set of strategies and techniques used to improve the efficiency and productivity of bioreactors when scaling up the production of biotechnological […]
Legumins
One of the main causes of food allergy is due to the presence of proteins called legumins. These are the major seed storage proteins of […]
The Applications of Silver Nanoparticles
Silver nanoparticles (AgNPs) have a wide range of applications due to their unique properties, including their antimicrobial activity, electrical conductivity, optical properties, and catalytic potential. […]
Zinc Oxide Nanoparticles
Zinc oxide nanoparticles (ZnO NPs) have gained significant attention in various fields due to their unique properties and potential applications. There are several methods for […]
Nanotechnology in Smart Packaging
Nanotechnology has found various applications in the field of smart packaging for foods. Smart packaging refers to the integration of advanced technologies and materials into […]
The Future of Cultured Meat
Cultured meat is one of the latest innovative alternatives hitting the food industry with the primary aim of replacing the slaughtering of animals. Such a […]
What Is Khoya And How To Make It?
Khoya is an important dairy food that comes from the Indian subcontinent. It is widely used in a variety of Indian foods especially celebratory sweets […]