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About the Food Chemistry category
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0
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468
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July 1, 2020
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Desirable in enzymatic browning and tissue disintegration mechanisim
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3
|
205
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June 1, 2022
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Fat and oil AV
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1
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272
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March 26, 2022
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Avoiding the Browning of Freeze Dried Lime Slices
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1
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258
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March 20, 2022
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How to increase the pH of a salt brine solution?
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1
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237
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February 13, 2022
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Creep recovery
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5
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481
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December 13, 2021
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GC-MS Meat fatty acid
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8
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385
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November 9, 2021
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What is SOP for determining the Moisture content of Dates and Nuts based energy bar?
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9
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1718
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November 9, 2021
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Food Flavourings
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11
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689
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November 9, 2021
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Formula for making a beverage drink
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1
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319
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October 31, 2021
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Carbohydrate estimation in food samples
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5
|
415
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August 21, 2021
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Phosphorus Pentoxide (P205) Determination Method
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1
|
487
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July 20, 2021
|
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High drinks
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2
|
355
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May 31, 2021
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Upcoming beverages
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0
|
489
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May 29, 2021
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Starch gelatinization
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1
|
431
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May 5, 2021
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Determination of Carnosic acid in rosemary
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5
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383
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April 22, 2021
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Increasing shelf life of products
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4
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768
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April 4, 2021
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Free fatty acids
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15
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1104
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March 13, 2021
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Carbohydrate determination by UV-VISIBLE spectrophotometer
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2
|
815
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February 3, 2021
|
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Trans fat in Bakery products
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|
6
|
695
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February 3, 2021
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Determining the chloride
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2
|
503
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February 1, 2021
|
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Sodium alginate
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1
|
497
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January 30, 2021
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Puff pastry
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5
|
863
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December 11, 2020
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AOAC Methods
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2
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731
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October 6, 2020
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Dissolving of solids
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1
|
830
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September 29, 2020
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MohR Method (Determination of Chloride Ion Concentration by Titration)
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1
|
544
|
September 20, 2020
|
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ISO Guidelines in Physico Chem analysis of food products
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1
|
625
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September 12, 2020
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R&D concept and food microstructure
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|
10
|
649
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September 12, 2020
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Test to differentiate the source for stearic acid
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1
|
451
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September 1, 2020
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Inversion rate of sucrose
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19
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2589
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July 10, 2020
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