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About the Food Chemistry category
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1
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904
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July 15, 2022
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Carbohydrate estimation in food samples
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8
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822
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October 23, 2024
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Phosphorus Pentoxide (P205) Determination Method
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4
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2217
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October 22, 2024
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High drinks
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5
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684
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October 21, 2024
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Upcoming beverages
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3
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821
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October 20, 2024
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Starch gelatinization
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4
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910
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October 19, 2024
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Determination of Carnosic acid in rosemary
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8
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729
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October 18, 2024
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Increasing shelf life of products
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7
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1244
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October 17, 2024
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Free fatty acids
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18
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1715
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October 16, 2024
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Sodium alginate
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4
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896
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October 15, 2024
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Carbohydrate determination by UV-VISIBLE spectrophotometer
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5
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2726
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October 14, 2024
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Trans fat in Bakery products
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9
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1101
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October 13, 2024
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Determining the chloride
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5
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848
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October 12, 2024
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Puff pastry
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8
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1893
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October 11, 2024
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AOAC Methods
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5
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1950
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October 10, 2024
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Dissolving of solids
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4
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1382
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October 9, 2024
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MohR Method (Determination of Chloride Ion Concentration by Titration)
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4
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983
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October 8, 2024
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ISO Guidelines in Physico Chem analysis of food products
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4
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978
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October 7, 2024
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R&D concept and food microstructure
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13
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1001
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October 6, 2024
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Test to differentiate the source for stearic acid
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4
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691
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October 5, 2024
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AOAC Official Methods of Analysis
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13
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1470
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October 4, 2024
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Inversion rate of sucrose
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22
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5932
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October 3, 2024
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What is dextrose equivalent?
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5
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2161
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October 2, 2024
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Maillard Reaction - 5 things you might not know about non-enzymatic browning!
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4
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1736
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October 1, 2024
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Food Chemistry
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5
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2193
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September 30, 2024
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Starch Retrogradation
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7
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2086
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September 29, 2024
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Role of Gluten in Bread
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6
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1188
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September 28, 2024
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Moisture Content and Water Activity in Foods
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5
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3153
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September 27, 2024
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Why does coagulated casein protein melt when re-heated, but egg protein not?
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8
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98
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September 26, 2024
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What is Water Activity?
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4
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1983
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September 25, 2024
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