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About the Food Chemistry category
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1
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900
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July 15, 2022
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How to increase the pH of a salt brine solution?
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2
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738
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July 26, 2024
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Creep recovery
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6
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1315
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July 25, 2024
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GC-MS Meat fatty acid
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9
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802
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July 24, 2024
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What is SOP for determining the Moisture content of Dates and Nuts based energy bar?
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10
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3104
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July 23, 2024
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Food Flavourings
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12
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1051
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July 22, 2024
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Carbohydrate estimation in food samples
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6
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821
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July 21, 2024
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Phosphorus Pentoxide (P205) Determination Method
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2
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2190
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July 20, 2024
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High drinks
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3
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683
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July 19, 2024
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Upcoming beverages
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1
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819
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July 18, 2024
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Starch gelatinization
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2
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908
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July 17, 2024
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Determination of Carnosic acid in rosemary
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6
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729
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July 16, 2024
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Increasing shelf life of products
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5
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1241
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July 15, 2024
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Free fatty acids
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16
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1712
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July 14, 2024
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Sodium alginate
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2
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890
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July 13, 2024
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Carbohydrate determination by UV-VISIBLE spectrophotometer
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3
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2712
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July 13, 2024
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Trans fat in Bakery products
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7
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1096
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July 12, 2024
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Determining the chloride
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3
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846
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July 11, 2024
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Puff pastry
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6
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1888
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July 9, 2024
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AOAC Methods
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3
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1921
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July 8, 2024
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Dissolving of solids
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2
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1379
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July 7, 2024
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MohR Method (Determination of Chloride Ion Concentration by Titration)
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2
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981
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July 6, 2024
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ISO Guidelines in Physico Chem analysis of food products
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2
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976
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July 5, 2024
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R&D concept and food microstructure
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11
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996
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July 4, 2024
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Test to differentiate the source for stearic acid
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2
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688
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July 3, 2024
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AOAC Official Methods of Analysis
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11
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1454
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July 2, 2024
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Inversion rate of sucrose
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20
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5847
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July 1, 2024
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What is dextrose equivalent?
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3
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2144
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June 30, 2024
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Maillard Reaction - 5 things you might not know about non-enzymatic browning!
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2
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1731
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June 29, 2024
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Food Chemistry
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3
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2187
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June 28, 2024
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