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Questions related from Mohamed Morsy
Already I determined lipid oxidation indicators such as TBA , Peroxide value , p-Anisidine value of oil under accelerated condition and storage time. But I need to calculate kinetic rate constants.
06 June 2018 1,478 3 View
What is best conditions to soluble the iron nanoparticles in cake or fruit juice?
03 March 2018 5,135 2 View
Dear All I would like to know what is the main volatile compounds responsible of edible oil rancidity? and also these compounds differs according to the type of oil
02 February 2018 7,516 3 View
What is the importance of controlled release systems in food applications?
02 February 2018 3,687 3 View
I would like to know, How to detect the stability of nano-encapsulated compounds in food applications? What are the tests can be done? How determine the efficiency of encapsulation process?
02 February 2018 4,373 3 View
There are any international standards of nanoparticles size and concentration in food products. Also, there is any report from FDA regarding of nanoparticles approved in food products.
01 January 2018 2,316 3 View
What is the pH range of the anthocyanin from black mulberry?
01 January 1970 5,570 2 View
I would like to know some inquiries regarding of microencapsulation: How to determine the encapsulation efficiency? How to calculate the encapsulated bioactive components? What is the stability of...
01 January 1970 4,626 3 View
