Kenaf – A Fibre And Seed Oil For Nutrition And Bio-Diesel
Kenaf has been grown for centuries as a cordage plant, one whose stem and stalk have been widely used for the production of high quality […]
Is Coconut Oil Really That Healthy?
Coconut oil is a valuable cooking and frying medium – an interesting alternative to maize and corn oils. The oil is exceptional as a moisturising […]
The Immobilization Of Enzymes
The immobilization of enzymes is a biochemical engineering process for fixing enzymes to a matrix or membrane system with a view to generating a bioreactor. […]
Cell Immobilization
Cell immobilization is a standard biochemical engineering technique for creating particular types of reactors. This technology means cells are restricted in some way compared to […]
What Is Golden Rice?
Golden Rice is one of the first varieties of rice (Oryza sativa) to be manufactured using genetic engineering or synthetic biology techniques. Using recombinant DNA […]
King Prawn and Mixed Meat Foo Yung (Chinese-style fried egg omelette)
A recipe for King Prawn and Mixed Meat Foo Yung (Chinese-style fried egg omelette) that serves two people. Ingredients For the Foo Yung 4 large […]
What Is Kratom Oil And Why Is It Causing Such Issues ?
Kratom is a plant (Mitragyna speciosa) that regularly finds its way into the news and usually for all the wrong reasons. The plant grows in […]
Reversed-Phase Liquid Chromatography
Reversed-phase liquid chromatography (RPLC) is one of the most widely used techniques in analytical chemistry for separating and analyzing compounds in a mixture. This technique […]
Bitter Melon (Momordica charantia)
The Bitter Melon (Momordica charantia: Family: Curcurbitaceae) a.k.a. Bitter Gourd or Karela (in India) and Shan Ku Gua in Taiwan is a vegetable which is […]
Thoughts On the Okinawan Diet
The Okinawan Diet has long been considered the root of the high longevity of Okinawans in general. We look at some of the factors which […]
How to Prepare Miso Soup
Miso soup (味噌汁, misoshiru) is a traditional Japanese soup consisting of a stock called “dashi” into which softened miso paste is mixed. Many ingredients are […]
The Properties Of The Persian Silk Tree
The Persian Silk Tree also known as Mimosa of Constantinople (Albizia julibrissin Durazz.is a beautiful name for a beautiful tree which is native to southwestern […]
Metschnikowia pulcherrima: An Oleaginous Yeast with Diverse Applications
Metschnikowia pulcherrima, an oleaginous yeast, has garnered significant interest in recent years due to its ability to accumulate high levels of lipids and its versatile […]
Cochineal And Carmine
Carminic acid is the colour extracted from the dried female coccid insect Dactylopius coccus costa (Coccus cacti L.). Carmine is the aluminium chelate of carminic […]
Betalain Makes For A Great Natural Colour In Foods
Betalains are a naturally occurring class of orange-red pigments which make excellent food colouring for snacks in particular. The pigment range includes red-violet betacyanins and […]
Red Colour From Red Seaweeds
Red seaweeds make up a significant portion of the algae that are found throughout the world. They are characterised by having a vibrant red-maroon colour […]
The use of Chick Embryo Fibroblasts in Biotechnology
Chick embryo fibroblasts (CEF) are a type of cells derived from the connective tissue of chick embryos. These cells have been extensively used in biotechnology […]
Huckleberries
Huckleberries are great sources of food colour. The juice from the berries has an intense purple hue which makes it suitable as a natural colour […]