The control of crystallisation is a perennial problem in many aspects of life – for example: the manufacturing of foodstuffs, polymer products, pharmaceuticals and the operation of transportation fuels. There has always been a wish to be able to change the nucleation and growth of crystallising species simply and efficiently. This would enable the control of wax crystals from diesel fuel, speed up polymer processing, and make pharmaceuticals and dairy products more efficiently.Read more...
The diet in Thailand has traditionally consisted of vegetables, pork, chicken and fish, and many Thais are avid meat lovers. Recently, however, there has been a move towards healthier alternatives to meat, providing a challenge for the food industry to maintain the desired flavour and experience of eating meat, whilst turning to more plant-based sources.Read more...
The quality of ice cream is considered to depend on the size of constituent air cells and ice crystals, the smaller and rounder the better. Product quality and shelf life can be strongly affected by the temperature variations that can commonly occur during storage and distribution, including by the end consumer.Read more...
Deficiencies in iron and zinc are affecting an increasing number of people worldwide due to the low intake and bioavailability of minerals from traditional diets based with little or no meat, fruit and vegetables. The problem is particularly serious in Africa, the eastern Mediterranean and south-east Asia where a variety of chronic health problems are related to low mineral intake.Read more...
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