No more 'vegetarian sausage'..

Contributiing editor of Food Technology Elizabeth Sloan identifies 10 trends in functional foods.

Clostridium botulinum are Gram-positive, catalase negative, strictly anaerobic spore-forming bacilli with oval to cylindrical, terminal to...

The Roman town of Herculaneum was destroyed by the tremendous volcanic eruption of Mount Vesuvius in August 79 AD. Recently, L. Capasso found bone...

ATP is the universal energy molecule found in animals, plants, and microorganisms. ATP rapid hygiene monitoring tests have been employed in the food industry to ensure that adequate cleanliness is being maintained. However, because ATP is hydrolyzed to ADP and AMP by metabolic processes, by heat...

Objective: This study aimed to investigate correlation and in vitro mechanism of bactericidal activity on E. coli with whey protein isolate (WPI) during ultrasonic treatment. Methods: The structural changes of WPI under ultrasonic field were studied by amino-acid analyzer, circular dichroism,...

Saffron is a widespread consumed spice with potential health promoting compounds. In dairy technologies it is often used to enhance color and flavor of cheeses, so it would be recommended to know the content of saffron functional compounds in cheese made with this spice, as they could still have...

Fried tofu, a kind of most popular Chinese traditional food, wins many consumers with its delicate soft taste and crisp skin. In addition to taste, the nutritive value of fried tofu is also one of the reasons for the popularity of soybean products. Okara contains a wealth of dietary fiber, protein, ...

The transition from late pregnancy to early lactation is a critical period in a dairy cow's life due to the rapidly increasing drain of nutrients from the maternal organism towards the foetus and into colostrum and milk. In order to cope with the challenges of parturition and lactation,...

Milk is a perfect source of nutrients for neonates. When breast feeding cannot be done, an infant's alimentation is usually initiated to cow's milk, among the primary foods. It has been reported that about 2.5% of juveniles under the age of 3 years manifest allergic reactions to cow's milk...