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Questions related to Food Science
I want to make some testing kit-like formalin for fruits, vegetables, fish, milk etc or carbide for fruits etc.
02 February 2016 7,423 2 View
liquid-liquid extraction of chlorophyll
02 February 2016 8,140 2 View
Huge works has done in this area but recently what types of research is carry on the yoghurt properties. I am very much interested to do such type research.
02 February 2016 5,043 2 View
Is there any method/Procedure to find the ED50 for algae and related organisms like spirulina.
02 February 2016 9,438 2 View
Can the microbial quality of spices affect the rate, quantity, quality and the antimicrobial property of the essential oils extracted?
02 February 2016 2,407 2 View
if refractive index value is known
24 January 2016 9,642 5 View
I want to know what effects increasing CO2 levels to 60-70% will have on the packaging itself. There is a lot of information on the effect it has on the product, specifically pasta, but nothing on...
07 January 2016 1,442 2 View
01 January 2016 9,389 5 View
Hi Guys, Frankfurts (sausages) shows slimy after 3 weeks in MAP packs and some times in Vacuum packs. any suggestion? Regards
01 January 2016 4,435 5 View
IF YES: What about the economic feasibility? What is the maximum amount to be added to the meal in order to be acceptable in terms of taste and shape? Is there any scientific study confirmed ...
01 January 2016 2,977 7 View
01 January 2016 2,549 2 View
Want to know suitable protocol to determine amino acids in animal feed and check the purity of commercial methionine
21 December 2015 6,635 2 View
I want to known the difference in color measuring between L*, a* b* and L*, C* h*For my experiment, I used L*, a* b* for measuring the color values of gelatin powder. Anyway, reviewer comments...
14 December 2015 3,361 6 View
What is the effect of time and concentration of weak acids on meat for water holding capacity?
12 December 2015 4,072 3 View
12 December 2015 7,580 2 View
90 c for 15 min 90 c for 30 min
30 November 2015 8,058 3 View
Dear All, We have an extract (rich proteins and polyphenols), I would like to know if it is possible to add conservative (which one) before atomisation ? Indeed, atomisation is aimaed to conserv...
11 November 2015 5,633 1 View
Egg yolk 5.5 % oil 25 % xantan gum 0.2 % modified starch 5.5 % citric Acid 0.12 % Acetic Acid 0.8 %
11 November 2015 4,109 7 View
I want to extract chlorophyll Edamame tofu and measure it by spectrophotometer. Edamame as raw material for making tofu contains chlorophyll too.
11 November 2015 3,772 3 View
11 November 2015 3,506 3 View
04 November 2015 9,980 1 View
My hemicellulose extraction step; 1) defatted rice bran 2) destarch by amylase (termamyl) 3) deprotein by NaOH at pH 11 4) alkali treatment for hemicellulose extraction by 1.25 N of NaOH for 24...
25 October 2015 4,244 2 View
I make tofu from vegetable soybean (edamame). Water to bean ratio for tofu making is 1:12 and CaSO4.2H2O as coagulants. Vegetable soybean has moisture content 64% (wet basis) and protein 5% (wet...
17 October 2015 4,196 12 View
Which foods should I consider functional and which not while collecting data from households?
11 October 2015 9,726 3 View