Cheese nowadays is a very commonly used food ingredient. It is available in variety of forms. It is a long process and involves the following steps. It may differ in flavor and texture based on...
Read More
Milk has fat content and protein in it. When milk gets curdled, the liquids separate from the solids. The liquid part of the milk is known as whey whereas the solid part is called curd ...
Read More
Heat process is used to treatment and processing of beverages. This is done to eradicate any spoilage microbes and inactivate any enzymes preventing then formation of the beverage. Heat treatment also helps in promoting enzyme development....
Read More
It is a form of cooking resulting in some of the most recipes desired by customers like pastas, noodles and other extruded products like extruded breakfast cereals. In the process, materials like starch and proteins...
Read More
We have heard of printing words. But, printing food is a rather amusing and unthinkable idea. This idea has been realized in the recent years. Nowadays, it is the latest trend to print foods like...
Read More
There is a large population that likes to follow vegan or vegetarian diet either due to a personal choice, diet, to cure sick people, or religious beliefs. Although they are highly nutritious, the plant-based diet does...
Read More
The definition of “bioactive compound” knows dynamism, because the scientific research on the bioactivity potential is booming nowadays. Even if vague definitions and repeated use of the operative word “bioactive” almost integrated the term into...
Read More
Soxhlet extraction, also known as continuous extraction, Soxhlet extraction is a technique for extracting chemicals from solids. For the determination of crude fat content, a soxhlet extraction is used. Fat can be found in large...
Read More
Plant proteins are the main sources of dietary protein for humans, especially for vegetarians. Because foodstuffs contain a range of components with varying qualities, interactions between these components are bound to occur, impacting food quality. The interplay between plant proteins/enzymes...
Read More
Pulsed electric fields PEF is a non-thermal method of food preservation that uses short pulses of electricity for microbial inactivation and causes minimal detrimental effect on food quality attributes. PEF technology aims to offer consumers high-quality foods. PEF technology is better to...
Read More
Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
