Contact experts in Food Science to get answers
6,074 views 640 posts
Questions related to Food Science
Is it possible that coefficient of static friction for wood is lower than other metal surfaces (cast iron & Galvanized iron). I have referred several research paper but couldnt find such...
21 June 2016 6,217 4 View
I wanna to measure gross alpha and beta in soil, milk ,meat and plant. is there procedure about this topic?
19 June 2016 6,422 2 View
I have problem with potato (desiree) regeneration from internodal explants on SIM medium by ZR:3mg/l and GA3: 0.05 mg/l sng NAA: 0.02 mg/l. anybody can help me? i need max regeneration to do gene...
16 June 2016 6,489 2 View
i wish to add sweet potato flour in sweet potato puree inorder to bring down the water activity from 0.98 to around 0.93.can the flour be able to reduce the water activity?
14 June 2016 2,801 3 View
I am going to start my Ph.D. research work soon. I am interested in microencapsulation of active ingredients and incorporation of that in some dairy products. Please suggest some recent area of...
06 June 2016 6,085 3 View
novel foods
06 June 2016 5,319 3 View
By using approx. 80% oxygen and 20% carbon dioxide we are experiencing grey edges within a few hours, no matter how fresh slaughtered. We receive the veal under vacuum and are using a hard shell...
06 June 2016 6,933 6 View
Currently ,the wild edible mushrooms grow seasonally in Kenya and are not cultivated.
06 June 2016 8,776 3 View
I am planning to do a research to evaluate food safety knowledge, attitude and practices of food handling handling personnel and microbial assessment in a small factory with less than 20 people;...
06 June 2016 5,924 5 View
06 June 2016 1,895 3 View
06 June 2016 4,316 4 View
Any mechanism or theory? Related with citric acids or macromolecules in orange juice? Any publications can refer?
06 June 2016 9,721 4 View
I'm looking for functional ingredients that can be added to the formulation of tortillas (also known as wraps) and in the dough. In the same way, what process parameters affect the most this...
06 June 2016 6,166 9 View
06 June 2016 980 2 View
Does anyone has any information on the health benefits and limitations of commercially available zero-calorie sweeteners?
06 June 2016 5,546 3 View
To prevent the turning of dates (Khallaal stage) to the( Rittab stage) stored in stores containing oxygen, need the concentration of oxygen
12 May 2016 10,219 4 View
Read 5 answers by scientists to the question asked by Saifeldin Mohamed Khair Abdelrahim on May 12, 2016
12 May 2016 5,142 4 View
I have ready many articles about association of Vibrio vulnificus, V. cholerae and V. parahaemolyticus with sea foods like oyster. I just wanted to know why this shell fish groups are favorable...
11 May 2016 2,194 11 View
Thermal properties of the juice are varing with temperature We have the core temperature of the fruit juice with respect to time Juice Sample poured in steel cylinder and steel cylinder was...
09 May 2016 1,560 2 View
1 gram of fish sample was add into 25ml nitric acid and heat until left 5ml of nitric acid and diluted with deionized water to 100ml. and i determine with ppm using AAS. lets say i determined...
08 May 2016 6,624 10 View
05 May 2016 2,390 9 View
I prepared Potassium Phosphate buffer and i want to be using it for a long time. What are the optimum storage conditions? Thank you
05 May 2016 9,109 5 View
Methodology for the Production and Purification of Lecithin
05 May 2016 6,369 3 View
1. I would like to compare secondary oxidation product between liposome and fish oil during storage time. Can I use TBARS to assess and to compare that? Because I afraid that TBARS in step heat,...
05 May 2016 8,587 4 View