Contact experts in Food Science to get answers
8,050 views 640 posts
Questions related to Food Science
It is known that cyanogenic glycosides in cassava decreases Iodine uptake by thyroid and suppresses circulating T4; which is critical problem where iodine intake is marginal. There are scientific...
05 May 2016 9,674 3 View
My analysis is effect of edible coating on fish fillet. As such, i need to grind the sample for the analysis, and will grinding really affect my result of the sample (destruction of sample)?
05 May 2016 9,984 3 View
Micro porous starch was prepared from potato starch by alpha amylase catalysis combined with ultrasonic treatment. Twenty milliliters of starch slurries (40, 60, and 80% w/w) were treated with...
05 May 2016 7,142 9 View
Read 5 answers by scientists with 4 recommendations from their colleagues to the question asked by Saifeldin Mohamed Khair Abdelrahim on May 12, 2016
05 May 2016 5,348 4 View
To prevent the turning of dates (Khallaal stage) to the( Rittab stage) stored in stores containing oxygen, need the concentration of oxygen
05 May 2016 9,681 4 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...
05 May 2016 4,860 9 View
I am trying to determine the protein degree of hydrolysis in fermented milk. I follow this article "Improved method for determining Food Protein Degree of Hydrolysis", which is in Journal of Food...
05 May 2016 1,525 0 View
why the codex alimentarius no longer has relevance to the european consumer, if we compare that with the current food regulations in the EU?
05 May 2016 6,173 4 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...
05 May 2016 3,191 2 View
03 May 2016 2,777 4 View
How can I be sure (other than the R-squared value) that the value I obtain for the GAB and BET constants are correct (especially the mono-layer moisture value)? what is the reference especially...
26 April 2016 3,639 5 View
total soluble solid
24 April 2016 6,786 3 View
Hello, I am working on in vitro digestion, where the end product is a digested liquid (in the region of 5 ml). I would like to apply this liquid onto some cells using a 1: 5 digesta to media...
21 April 2016 3,646 3 View
Dear all, I looking for extract natural pigment in purple carrots and hibiscus to give to experimental rats without any dangerous chemical.
21 April 2016 9,973 3 View
protocol for added milk powder or skim milk detection in fresh cow milk by spectrometer.
20 April 2016 3,852 10 View
When disolving a milk powder in water, if the powder is made of 50% fat, is it possible to obtain a value of 70% for water solubility? Thanks you!
20 April 2016 5,490 6 View
Read 8 answers by scientists to the question asked by on Apr 29, 2016
04 April 2016 2,785 4 View
04 April 2016 8,880 3 View
04 April 2016 2,696 3 View
04 April 2016 5,044 5 View
04 April 2016 1,712 6 View
04 April 2016 6,127 3 View
04 April 2016 7,561 9 View
can any body please suggest whether protein denaturation process will increases or decreases the water holding capacity in food?
04 April 2016 1,157 6 View