Questions related to Food Science
Casein powder is not dissolved in distilled water. How I can make casein suspension from casein powder not from micellar casein?
10 November 2016 6,908 8 View
I want to explore the cost efficient technique for conversion of glucose to fructose. I believe that, it will be possible using novel bacterial strain. Please help me with any possible information...
10 November 2016 730 3 View
how to produce low protein wheat flour from the hard wheat?
09 October 2016 7,581 0 View
I have a problem with adding sunflower lecithin to WPC 80 powder. I add hot lecithin (60C) to WPC powder but big lumps were created. As a result the final instant powder don't have solubility...
09 October 2016 9,516 1 View
Hi , I am PhD student from Algeria . I work on wheat gluten and now I am looking for internship to analyse it , I need this appartus : Fluorescence spectrophotometer for surface hydrophobicity...
09 October 2016 9,262 6 View
I want to know deep about satiety index and structure index for better balancing of TMR in dairy cow. Thank You In Advance!!!!
09 October 2016 8,698 2 View
i want to know how the FDA etc. define it, and if it is considered a type of sausage. sorry for my english
09 October 2016 5,721 4 View
I'm working on bio-based plastics for food packaging applications. I evaluate oxigen and water vapour permeability. Does anyone know a method to determine flavour permeability?
09 October 2016 4,018 3 View
To quantify the melanoidins with respect to the molecular size domains in thin and thick juice , how can I obtain melanoidin standards to use in chromatography? How correct could it be to use...
09 October 2016 4,307 1 View
I weighed 10g of fish samples then homogenated with 100 mL of solution [ 92.5ml distilled water + 2.5 ml HCL]. After homogenization and filtration, 5 mL of the liquid extracted was mixed with 5 mL...
09 October 2016 2,551 2 View
I want to use Bile salt (Sigma 48305) for invitro digestion model, which I want to further subject to invitro fermentation. What concentration of above mentioned bile salt can be used for...
09 October 2016 3,992 3 View
Iron absorption is really a typical phenomena and which is not well explored. I want any animal model or in vivo/ in vitro method by which we can determine % Fe absorption from any natural or...
09 October 2016 3,620 3 View
I would like to seperate oil from baked product with cloroform and petroleum ether (1:1, v/v ) fractions. I am not sure how can i apply it. Could you explain? How many volume i should add this...
09 October 2016 647 6 View
I am looking for possible off-notes (aroma and flavours) that can be due to carbonation of drinks. I am studying which off-notes can appear due to carbonation or can be attribute to the CO2 in...
09 October 2016 6,139 5 View
I did soxhlet fat extraction from food samples, and I want to store the fat to analyse it later with the GC. In which conditions should I store it? And for how long can I store it?
09 October 2016 9,841 2 View
We are using 25 % of pasteurised eggs in an eggwaffle recipe. Every delivery of pasteurised eggs, we notice a difference in the aeration properties of the batter, and softness of the waffles. How...
09 October 2016 940 3 View
I'm looking a method for hydrolyze a protein concentrate in order to obtain bioactive peptides, simulating a gastrointestinal digestion. I'll use pepsin and pancreatin in this analysis. I'd prefer...
08 September 2016 5,511 2 View
I am using catechol as the substrate. I tried to quantify PPO of apple juice but no change in color was noticed. Given, the high content of PPO in apple, I am assuming I am doing something wrong....
08 September 2016 5,020 4 View
Dear all. I'm following a procedure in order to use AOM (Azoxymethane) in a mice colorectal cancer inducing. I've determined I need only 20 microliters from a glass container of 100 microliters of...
08 September 2016 9,194 2 View
In general what is the fatty acid composition of fish liver.
08 September 2016 2,728 2 View
During chitin hydrolysis, non-crystalline glucosamine also obtained whether is it due to caramelisation. If anyone worked on that please give me some references
08 September 2016 8,119 2 View
1. FDA stated that low calorie food contains 120 kal/g or less, 2. Tharp & Young on 'Ice Cream: An Encyclopedic Guide to Ice Cream Science' book, stated that most typically, 'reduced calorie'...
08 September 2016 7,160 4 View
antifungal activity , i use different plants extracts to check their antifungal activity i m confuse in dmso concentration may be effect my results
08 September 2016 7,617 6 View
I am looking for simple, computer-based stress triggers. Basically, I am interested in reliable alternatives to the TSST standard. Also, what would qualify as a control condition to an IQ test?
08 September 2016 1,930 2 View