Determination of Fatty Acid Content
Abstract This study was carried out on Syrian olive oil (SOO) produced from Olea europaea L. cv Kaissy, to determine the influence of diffe…
#food-chemistry
Discussions tagged food-chemistry on FSTDESK. Browse 9 related threads.
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Carbohydrate estimation in food samples
I usually do analysis of carbohydrate content in variety of food samples using phenol sulphuric acid method. I have developed a standard gr…
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MohR Method (Determination of Chloride Ion Concentration by Titration)
Hi! Where can I get an official procedure for mhor method. Our lab uses this method in our products salt analysis, our work instruction doe…
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Food Chemistry
Hey you! 😁 Can you guess what our next video will be all about? We're gonna be uploading a new video on our Youtube channel tomorrow, May…
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Starch Retrogradation
What's the science behind stale bread? 🍞🥐🥯🥖 Starch retrogradation is the technical term for bread staling. It's the reason why your bre…
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Increase shelf life of marshmallows
Hello, I am not a food scientist so I'm looking for help as to why my marshmallows don't last a minimum of 3 months. a few factors: I live…
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Realization of Maillard Reaction as a result of Microwave Heating
The Maillard reaction is not a single reaction, it is a complex series of reactions between amino acids and reducing sugars, usually at ele…
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Fiber Optic Sensors for Temperature Monitoring in Microwave Digestion
Microwave digestion offers high-pressure & temperature systems in order to increase reaction rates and decrease digestion times for sample…
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Food Adulteration - A Rising Problem
Day by day food adulteration becomes a great threat to us. Here are some basics of adulteration and adulterants Most importantly Here I dis…
Best discussions tagged food-chemistry
High-signal #food-chemistry discussions selected from replies, views and recent activity.
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Realization of Maillard Reaction as a result of Microwave Heating
The Maillard reaction is not a single reaction, it is a complex series of reactions between amino acids and reducing sugars, usually at elevated temperatures. It is a kind of non-…
-
Starch Retrogradation
What's the science behind stale bread? 🍞🥐🥯🥖 Starch retrogradation is the technical term for bread staling. It's the reason why your bread changes in texture and mouthfeel as i…
-
Food Chemistry
Hey you! 😁 Can you guess what our next video will be all about? We're gonna be uploading a new video on our Youtube channel tomorrow, May 9 at 5 PM PST! And we want you to watch…
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Increase shelf life of marshmallows
Hello, I am not a food scientist so I'm looking for help as to why my marshmallows don't last a minimum of 3 months. a few factors: I live in Melbourne, Australia where we have re…
-
Carbohydrate estimation in food samples
I usually do analysis of carbohydrate content in variety of food samples using phenol sulphuric acid method. I have developed a standard graph using glucose standard for the same.…
-
Determination of Fatty Acid Content
Abstract This study was carried out on Syrian olive oil (SOO) produced from Olea europaea L. cv Kaissy, to determine the influence of different doses of gamma irradiation treatmen…
-
MohR Method (Determination of Chloride Ion Concentration by Titration)
Hi! Where can I get an official procedure for mhor method. Our lab uses this method in our products salt analysis, our work instruction does not include references for the method…
-
Food Adulteration - A Rising Problem
Day by day food adulteration becomes a great threat to us. Here are some basics of adulteration and adulterants Most importantly Here I discuss DART method to detect adulterants i…