Iyanuakande — FSTDESK

Aphrodisiac

Who can recommend best solutions (active ingredients) for a functional chocolate bar.
Fstdesk

Is Fstdesk back?
Spread product

Hello Friends, I developed a water based choco spread, i have a brix of 70, pH 5.8 but i am experiencinng bulging after few days. Dont forg…
Discoloration in Mayonnaise

Hi Professionals, What can i do to address discoloration in mayonnaise after 4month production. It discolored rapidly from off white or whi…
How to test for Aunthenticity of I+G and MSG

How to test for Aunthenticity of I+G and MSG apart from sensory test, we are having some fake nowadays here in my local area.
Chocolate spread using mayonnaise technology

Can anybody advise? What stabilizer can work for this
Stabilizers combination

What stabilizer combination work best for a recombined dairyless milk (hot process) What do you think about Carrageenan & CMC + E471
Cup noodles shelf life

Can we have cup noodles shelf life for 15 months. What need to be taken care for that.
Yield of cheese

How can you increase yield of cheese? If your cheese will be porous how can you prevent this wide porous? (adsbygoogle window.adsbygoogle […
Salt inclusion

Good morning, Colleagues Please could anybody help with with conversion of 12.5g/l to percentage using Mohr's method...
Mozzarella cheese making

Professional, I'm having difficulty in stretching my curd for mozzarella. Its not stretching, please guide me
Legumes heat treatment

Good day professional, I'm trying to treat legumes through freeze drying, due to off-flavors, bad odours cause by the presence of certain e…
Cream cheese

Can you tell me influense of additieves in production of cream cheese? Guar gum, carageenan, tara gum, locus beem gum i etc...
Alternative proteins and extrusion

Recent research focus on vegetable alternative to meat products. However it remains a challenge to prepare the highly desirable texture pro…
Mayonnaise and sauces production

Hello everyone! I am excited to see such an interesting website! My question is how can i extend self life of mayonnaise (now 6 months out…
Sensory evaluation training

I need to prepare a sensory evaluation training for R&D and QA teams. I was part of a trained pannel but I don't have experience training t…
Career development

Can someone advise on soft skills to learn as a Research and product developer
Replacer for sugar (sucrose) in snack seasoning

Hi, I am working on sugar reduction or replacement of sucrose in snack seasoning. As we know sucrose is one of the major ingredient in snac…
Plant based meat alternatives by cooking extrusion

Hello Everyone! Ask me something about food extrusion cooking! Will be glad to answer your questions!
AOAC Official Methods of Analysis

Is there any body having AOAC Official Methods of Analysis 21st Edition?
Plant based milk

Have anybody worked on plan based milk using soy
Plant milk in to curd

There is any chance to convert plant milk in to curd?
Prepare yogurt from soya milk

Is it possible to prepare yogurt from soya milk? If not why?
Recent development in food science and engineering

Please I need recent developments in food quality, food processing and food Engineering up to 2020
Spreadable cheese challenges

Evening professional, am currently working on cheese project but have not been able to achieve a stable shelf life, sometimes I increase th…
How to improve shelf life for a spreadable cheese product

Evening professional, am currently working on cheese project but have not been able to achieve a stable shelf life, sometimes I increase th…