Liquorice

Information provided in co-operation with the Food-INFO.net website.

Microorganisms: Food Poisoning

Food poisoning is an intoxication resulting from the consumption of food. It is a part of foodborne illnesses that is caused by toxins from bacteria, fungi, virus, parasites and by natural toxins.

 

Microorganisms: Food Fermentation

Food fermentation is a common technology in food processing. Fermentation is based on the principle of microorganisms turning organic stuff into alcohol, organic acids and carbon dioxide under anaerobic conditions.

 

Microorganisms - Food Fermentation

Food fermentation is a common technology in food processing. Fermentation is based on the principle of microorganisms turning organic stuff into alcohol, organic acids and carbon dioxide under anaerobic conditions.

 


 

Ozone

Ozone as a powerful antimicrobial agent can be used for decontamination of water, produce, equipment, foodcontactsurfaces, and processing environment because it is applicable in the aqueous and gaseous states.

 

Candy

Candy is a confection made from a concentrated solution of sugar in water, to which flavourings and colorants are added. Other ingredients can be added like milk, to obtain caramel, or gelatins or other thickeners to obtain marshmallows or gummies. Candy Technology uses scientific knowledge drawn from chemistry, physics or material science to produce one of the world’s favourite treats.

Candy

Candy is a confection made from a concentrated solution of sugar in water, to which flavourings and colorants are added. Other ingredients can be added like milk, to obtain caramel, or gelatins or other thickeners to obtain marshmallows or gummies. Candy Technology uses scientific knowledge drawn from chemistry, physics or material science to produce one of the world’s favourite treats.