Food Chemistry
Food chemistry related questions should be in this ctegory.
- Why does coagulated casein protein melt when re-heated, but egg protein not?
Cheeses will melt again and again while they have sufficient water / fat in them, but the same does not happen with egg whites. Why?
- What is Water Activity?
Water activity is expressed as aw, which is the ratio of the vapor pressure of water in food to the vapor pressure of pure water at the sam…
- How to use SPSS or NCSS
It was the first table I need to know how to make it look like table 2 but when ever I try it only give me the mean and standard deviation…
- Palsgaard® 1388
Few months ago i use Palsgaard® 1388 to make a cream cheese. But the emulsion always getting bad. So i try to do it again and change the pa…
- Palsgaard Characteristic
Hello, anybody familiar with palsgaard? I just wondering, sometimes emulsion product such as cream cheese is really bad, but in vegan milk,…
- Partially hydrogenated fats or fully hydrogenated fats contain more trans fats
Partially hydrogenated fats or fully hydrogenated fats contain more trans fats. I am looking for a scientific study on this and I wonder yo…
- Sodium sesquicarbonate
What is sodium sesquicarbonate and where it is used in food industry
- Formula for making a beverage drink
Hello can someone help me to know the formula for making a beverage drink kindly
- How can i add coffee smell to instant coffee products?
Hi, I'm looking for a way to enhance and increase coffee flavour in an instant coffee product. The problem is that instant coffee powder by…
- Enzymatic activity of citric acid in wine
What would be the point of discussion if the absorption value is higher than the std for enzymatic activity of citric acid in wine The std…
- How to produce invert sugar syrup from beet sugar?
Hello! I'd like to ask if you know of any detailed guide on how to produce a standard invert sugar syrup using hydrochloric acid? Reference…
- Peroxide determination of canned tuna' s oil
Hi everybody! I had some problems today in lab. Yesterday I did the determination of peroxide value of olive oil, according to the official…
- Desirable in enzymatic browning and tissue disintegration mechanisim
Hi, I am searching for cell disintegration during desirable enzymatic browning in fruits and vegetables. I found detailed information regar…
- Fat and oil AV
How we can control the Acid value of plam oil during the deep frying.
- Avoiding the Browning of Freeze Dried Lime Slices
Would you have any suggestions on extending the shelf life of freeze dried lime slices, which is shortened as a result of browning?
- How to increase the pH of a salt brine solution?
Hi there, How would I be able to increase the pH of a salt saline solution that has citric acid, lactic acid and ascorbic acid in it? The p…
- Creep recovery
Among the creep recovery curve of three hydrocolloids which one can be used to improve the loaf volume of gluten free bread?
- GC-MS Meat fatty acid
Hello everyone, I need your help. I am a graduate student and I'm doing research on improving beef quality. In analysis, I want to look at…
- What is SOP for determining the Moisture content of Dates and Nuts based energy bar?
What is SOP for determining the Moisture content of Dates and Nuts based energy bar? Is it same like others ? @100°C for 3 Hours ? Or Any o…
- Food Flavourings
Hello, I would like to inquire about possible signs of loss of quality in synthetic food flavours. Thanks.