Phytochemistry of guava fruit
Guava ( Psidium guajava ) Fruit Phytochemistry and Nutritional Significance Economic Importance The fruit of guava is very rich in Vitamin…
#food-science-forum
Discussions tagged food-science-forum on FSTDESK. Browse 41 related threads.
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Isomalt saccharides
Now this is an interesting fiber.
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Amino Acid Taste properties
Why does the free form of amino acid is tasteless? How does the mechanism of a sequence of amino acids in giving taste?
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Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques
The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shri…
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Mycotoxins analysis using NIR technology
https://foodsafetybrazil.org/gerenciamento-de-micotoxinas-via-espectroscopia-nir/
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Need HACCP Plan for cheddar cheese
Anyone here That can made me a HACCAP plan for a chadder cheese. Or Some one guide me gow to do it?
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Functional Yogurt by Cofermentation of Milk and Papaya Fruit
This study was carried out to determine the potential of adding Fresh skinned papaya pulp (FSP) into yoghurt for the improvement of the fun…
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Litchi flavour soft drink
How to improve my product self life... Please help
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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 oth…
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R&D concept and food microstructure
Dear FST teammates, I am looking to study more about how food microstructure work in products formulations in following categories, I am lo…
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Spreadable chocolate regulation
Hi everybody. I have a question. I have a new product and we want to use some claim its sticker. Which one we can use? preservative free ad…
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Role of water in meat processing after slaughtering
Hello can someone help me.We know that water has the main role in meat after slaughtering, I want to know whats exactly the role of water h…
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Manufacturing process about non-dairy whipping cream?
Can any one help me with manufacturing process about non-dairy whipping cream?
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Plant milk in to curd
There is any chance to convert plant milk in to curd?
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What is heat penetration and their study factors?
What is heat penetration and their study factors? kindly describe this with authentic reference
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23rd World Congress on Food and Nutrition Science
Every year, globally Conference series LLC organizes series of International Food Science Conferences,, [Nutrition Science Conferences] and…
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An unique platform for food science and technology
FEOPLE is an unique platform, there is no any similar platform focused on food science and technology globally. It is the largest online fo…
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What are the new areas of research in Food Science and Technology
I am a Post Graduate student in Food Technology, want to know what are the new and emerging areas in Food Science and technology on which o…
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Food storage
Please I would like to to know the renewable technologies in food storage. Thank you
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Strawberry instant favoured powder drink
Hello, fellow food Technologist and scientists. I am working on strawberry instant favoured powder drink, but I am having difficulty with t…
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Career Opportunities for food technology professional
Hello everyone Hope you all are safe and healthy My topic is somewhat different I don't know whether I should speak it on this platform or…
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Lemon pickle packages accumulating gas
I have prepared lemon pickles and put them in sealed plastic bags for sale. But 30% of bags have started accumulating gas inside. What shou…
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July Webinar on Analytical and Sensorial Laboratory for Plant R&D
Hi everyone! Do you know how the biggest processing crops R&D departments handle their analytical or sensorial tests? Such plant breeders,…
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Raw materials price
Hi everyone, I'm new in FSTDESK. I'm interesting on your opinion on the increasing price of raw materials, in particular in the food and fe…
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Suggestion about Almond roasting on salt
Hi, I am trying to roast almond on a pan on salt (no oil added) and found to be cracking at high temperature (above 140oC) though texture f…
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Determine drying kinetic
Can everyone teach us to determine drying kinetic of product? We have weight of product versus time and also Moisture content versus time.…
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Reg. Join this group
I am very thankful that I became member of this Food Science & Technology desk. Regards, Dr.P.R.Meena pH.D. (Food Sci.&Tech) BHU, Varanasi,…
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Food safety
What is food safety culture?
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Please suggest me book about chocolate technology
Hı, Could you suggest me book about chocolate technology
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Being a member of ERA-NET Cofound consortium
lets try it
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Suggest me the Article
Please suggest me what type of article which published in best journal.i write i want to work in publication
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Insearch of Microbiologist & Food Technologist for Probiotic Beverages Manfacturing
Dear Candidates, We are looking for a Microbiologist or Food Technologist with good knowledge in fermentation and brewing of non alcoholic…
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Food conferences
Hi, I am new here and I am happy to join you all. Please I need recommendations for food science and technology conferences organised by un…
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Food, Nutrition Security and Sustainable Agriculture
http://bit.ly/FoodConference2019 The 1st Edition of the international conference on FNSSA is organized by the Agro-Food Industries Alliance…
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Wafer dough, wafer cream formulation?
Hi, do you have wafer dough and wafer cream formulation? How is the wafer made?
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25th World Congress on Food Science & Technology
Food Conferences is overwhelmed to announce the commencement of 25th World Congress on Food Science & Technology [https://foodscience.foodt…
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National Food Safety Month
September is food safety month in USA, also a lot of countries have congress or events. Do you know any? If the admin agrees I would like t…
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Cucumeropsis Manni (white melon seed): an underutilized crop
A research work on white melon seed defining it's nutritional properties and value.
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Postharvest technology
Please can anybody provide the complete definition for "postharvest technology"
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Hazelnut cream defects
Hello, Could you advice sources related to defectings of hazelnut cream and white cream?
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Hazelnut cream, cocoa cream, food technology
Hi guys! What are the quality defects in cocoa cream?
Best discussions tagged food-science-forum
High-signal #food-science-forum discussions selected from replies, views and recent activity.
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Litchi flavour soft drink
How to improve my product self life... Please help
-
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 other Temperature range? Please elaborate
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Phytochemistry of guava fruit
Guava ( Psidium guajava ) Fruit Phytochemistry and Nutritional Significance Economic Importance The fruit of guava is very rich in Vitamin C, which is substantially higher than wh…
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Insearch of Microbiologist & Food Technologist for Probiotic Beverages Manfacturing
Dear Candidates, We are looking for a Microbiologist or Food Technologist with good knowledge in fermentation and brewing of non alcoholic beverages as a Partner at Pune, Maharash…
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Wafer dough, wafer cream formulation?
Hi, do you have wafer dough and wafer cream formulation? How is the wafer made?
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Hazelnut cream, cocoa cream, food technology
Hi guys! What are the quality defects in cocoa cream?
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What is heat penetration and their study factors?
What is heat penetration and their study factors? kindly describe this with authentic reference
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R&D concept and food microstructure
Dear FST teammates, I am looking to study more about how food microstructure work in products formulations in following categories, I am looking to have useful study material to u…