The interest in the use of ozone in food processing has grown significantly in recent years— from environmentalist to consumers.
The Importance Of Ozone In Food Processing
The Science Behind Caramelization
This article is about the science behind caramelization, a very complex process that occurs in food.
Food Preservative: What Is Sorbic Acid (E200)?
Sorbic acid as a preservative, (and its salts, sodium sorbate, potassium sorbate, and calcium sorbate) is one of the most commonly used in foods. Some of its applications include wines, cheeses, fruit juices, meat and fish products. Sorbic acid also has its
Food Chemistry: The Reasons Why Honey Does Not Spoil
It’s true that honey as a very long shelf life.What’s so different with honey that expiry dates seemingly do not apply to it?
Water Activity (aw) And Food Safety
This article discusses water activity, its influence in the shelf life of food, and ways of lowering it to promote food safety
5 Main Functions of Salt (Sodium Chloride) In Food
Years of research has led us to better understanding on how salt works in food. We no longer add salt merely as a flavor enhancer and antimicrobial agent. Here are the 5 main functions of salt in food.
Best Before Date Vs Expiry Date: How Do Manufacturers Figure These Out?
Better understanding of date labels of food products minimizes food waste. Here is the difference between best before date and expiry date
The Best Way Of Storing Fresh Mushrooms
Mushrooms have a high moisture content. For this reason, they need an environment of high humidity. Here’s how.
What Is Citric Acid (E330) As A Food Additive
Citric acid is one of the most important additives in food manufacturing because of its wide range of applications.
Food Irradiation: Everything You Need to Know
By using ionizing radiation, food irradiation is an effective way to destroy harmful microorganisms and extend the shelf life.