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Questions related to Food Science
Hi, I'm currently working on smoothies (which contain key ingredients like fruit juice and milk). Can anybody suggest how to increase the shelf life of the product to 4 months which has to be...
17 May 2017 9,548 8 View
There are lots of literature datas for antioxidant rich products. But i have a question there are any limits to be able to call a food as a antioxidant rich product. When i compare fruits and...
16 May 2017 1,949 4 View
A lot of anti crackers contains aluminum which can eliminate the Ca out of the body
16 May 2017 6,327 2 View
This is for my thesis on fried breadfruit chips
11 May 2017 5,416 9 View
I used two concentrations of glucose 0-1 mg/ml and 0-25 mg ml. The problem is that the higher concentrations are similar in color and the lower concentrations a clear difference can be noticed....
09 April 2017 8,664 3 View
Based on whiteness, nutrition quality, & low water content in dry product. The dryed chips will be milled into flour.
08 April 2017 6,524 5 View
Hi, I have samples of food waste, consist of rice and chicken meat waste, . I want to digest the samples to analysis crud protein. Also, I ash some samples before I digest to analyize Ca and P....
29 March 2017 9,145 17 View
How to determine the carbohydrate content and calculate energy of meat without using bomb calorimeter. Is there any formula for it?
15 March 2017 7,010 4 View
Red meat is harder to digest than for example poultry. If you eat a high carb meal with red meat the higher ptyalin production can increase the pH in the stomach resulting in bad digestion. Is...
04 March 2017 2,719 10 View
Hi, I want to conduct an accelerated shelf life testing of packaged coconut water. What can be the possible acceleration factor for the same.
23 February 2017 3,637 5 View
I am trying to check the in protein quality of a chickpea cultivar and for that we need to calculate the in vitro digestibility of the chickpea protein.I am following the protocol of Hsu.et al....
14 February 2017 6,678 5 View
I am currently doing research on coffee and need standard amount of sugar and milk added to coffee.
08 February 2017 9,585 4 View
Hello Everyone, during the completion of the research about edible coated strawberry.I should check microbial plate count using PDA and PCA. However the result of CFU for both coated and uncoated...
20 January 2017 8,590 6 View
Food preservation food science
12 December 2016 453 15 View
Dear collegues, Together other researchers I am conducting a Cochrane Review:Andrade JF, Silva V, Melnik T. Mulberry therapy for type 2 diabetes mellitus (Protocol). Cochrane Database of...
09 December 2016 1,676 3 View
Casein powder is not dissolved in distilled water. How I can make casein suspension from casein powder not from micellar casein?
11 November 2016 7,042 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...
11 November 2016 823 3 View
10 November 2016 7,565 8 View
According to the published article in the British Food Journal Analysis of the content, colourants, fats, nitrate and nitrite in advertised foods and biological fluids of Egyptian children",...
28 October 2016 6,318 7 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?
26 October 2016 4,621 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...
21 October 2016 5,270 1 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...
17 October 2016 5,021 3 View
My interest is about food security in Africa and my masters thesis was on uncommon cereal in west Africa "Hydrolysis analysis and effects of solid substrate fermentation on digitaria exilis...
13 October 2016 4,018 3 View
I'm using a protocol proposed by Bailey et al. 1992 to measure xylanase activity from a liquid form of enzymes in this protocol I use a dose = 0.1 ml of enzyme . I'm wondering if I can use the...
13 October 2016 4,241 4 View