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Brix Food Engineering Services

  2. NUTRIENT FINDER is available Now!

    NUTRIENT FINDER is available Now! This is a tool that you can find nutrients from 2000+ foods. With this tool you can easily find nutrients…

  3. Chili powder covered almonds

    Hello, I am trying to coat roasted almonds with a chili powder mix using gum Arabic as a binder. I am using 1: 1.5 gum to water ratio and h…

  5. Gummy Candy Development

    Hello everyone, If you need help about gummy / jelly based products as confectionery products or gummies for OTC market we can help you. Yo…

  6. Softer Gummies

    I am working on a gummy made with pectin and high set starch, but resulted in a firm texture. How can I make these gummies softer? The gumm…

  7. Remove Sponge Cake from Mould

    Hi all, I would like to listen to your advice on how to remove the cake out of the mould. Some people remove the cake from the mould when i…

  8. E174 Silver Supplier

    Hi All, We need E174 Silver, real silver , not mica based or similar products. Any supplier recommendation please. silver e174

  10. Pectin Gummies

    Hi Can you suggest me a high methoxyl pectin thats well suited for pectin based gummies with 70-75% TSS and high in acid.

  19. Dairy Free whip Topping

    Dear Community, I Would like to get some insights on whipped topping (Dairy free). Are there simpler ways to know which emulsifiers work to…

  29. 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?

  30. Nutritional Composition of Meat

    Meat ranks among one of the most significant, nutritious and favored food item available to masses, which aids in fulfilling most of their…

  31. The NOVA Food Classification System

    NOVA. The star shines bright NOVA is the food classification that categorises foods according to the extent and purpose of food processing,…

  32. What is inulin?

    Inulin belongs to the class of carbohydrates and is known as fructants. Oligofructose is obtained by enzymatic hydrolysis of inulin. Inulin…

  33. 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…

  38. Apple consentrate

    how can calculated nf of apple consantrate are there any options out of lab analysis

  39. Olive Oil Phenols

    olive-oil-phenols.pdf attachment (1.4 MB) Abstract Olive oils contain numerous substances that have a beneficial role in human health. Phen…

  43. Powdered seasoning Clumping

    We are making flavored powder seasoning from some time. The product stays fine through out winter / dry season but starts caking during sum…

  44. Beverage development

    Dear all, I am into fruit drink development focused on non nutritive sweeteners but wondering on how to mitigate the problem of after taste…

  53. 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…

  57. Homogenization

    [chat quote "Yousuf;245;2024-02-12T09:49:17Z" channel "All Members" channelId "15"] Hi friends, facing this issue in fruit drink. Need help…

  59. Mould growth on frozen chicken

    Hi all, we have frozen whole imported chicken stored at -18 to -22oC, the chickens are within shelf life dates and proper storage requireme…

  61. Non-dairy whipping cream

    Hi guys, What would be the recommended storage temperature of non-dairy whipping cream? It is UHT processed(142'c for 5 sec).

  62. Sunflower seed packing

    Hello, in my company we have started packing sunflower seeds using MAP and the problem we have that in some of the packages during storage…

  65. Silicon Dioxide Replacer

    Dear All, I am presently using Silicon dioxide as a anticaking agent. Can any one of know suggest me the better/equivalent replacer for sil…

  66. Texture of the Turkish delight

    Hello everyone, I would like to ask a few question. At first, I work in a factory that produces Turkish delight with lemon flavour (natural…

  69. Shea Butter / oil

    Some chocolate and similar products contain shea butter or shea oil. For this raw material, there are additional pesticide limits in the EU…

  73. Usa Label Regulation

    Dear friend, good night. How important are the character sizes in the nutritional facts table in small packages in the USA label regulation…

  75. Alginate crunchy broccoli cubes

    Hi there! Any ideas on formulas to try making vacuum-dried broccoli cubes using sodium Alginate first. We want to create a solid blocks usi…

  78. Breads in the world

    Hello everyone, I am interested in classic breads. In Turkey, we called classic bread as "somun ekmek". It is made with white wheat flour,…

  83. Jelly like cocoa butter

    Hi, would like to know what causes the cocoa butter to turn cloudy and have a jelly like appearance. They jelly remains even when the cocoa…

  87. Edible Coating

    Postharvest losses are rampant due to lack of proper storage conditions and handling of the fresh food products. The perishable nature of f…

  89. The Concept of Postbiotics

    Postbiotic is a term derived from the Greek for ‘post’, meaning after, and ‘bios’, meaning life. Further, the ‘biotic’ family of terms (pro…

  92. Bromatology

    Hi all, Is there a branch under name of Bromatology in your country?

  94. Food Packaging Design and Safety

    I welcome suggestions for Intelligent Packages encountered in common life. Meanwhile, I am working on the Intelligent packaging methods for…

  96. High protein shake

    Hello I'm in the process of developing a high-protein drink and I'd like to know how do I go about doing trials and knowing what exact ingr…

  97. Gummies and gellies

    Hi all, I was wondering how they make sugar free gummies while retaining the sweet taste, do they use sugar alcohols, can anyone explain th…

  99. Machine for roasting cashew

    Hi I need to decide between buying a drum roaster or a rotary oven for roasted cashews. I'm currently using deck ovens and to increase capa…

  100. Coating cashew nuts

    Hi, I am having a problem of spice coating from cashews coming off after packaging. We are using coconut oil to coat the spices after dry r…

  104. Vegan cream liqueur

    Hello, I want to develop a vegan cream liqueur. Usually in the dairy cream liqueurs is used sodium caseinate, in the vegan alternative ther…

  106. Mayonnaise

    Hey everyone! does any one have mayonnaise standard for kenya?

  107. Nutritional labeling

    Is anyone knows how to calculate the nutrition information and nutrition labeling calculation Can anyone share related books or references.…

  109. Texture and chew

    Hi Everyone, I am trying to develop a vegan meatball however the meatballs are too soft. can anybody suggest as to what will give the meatb…

  111. Gummies stick on production line

    We are in the process of debugging a production line for gelatin candies. The line is starch-free, with aluminium moulds coated in Teflon.…

  112. New Methods in Milk Storage

    While thermal processes such as pasteurization and sterilization are commonly used for the inactivation of microorganisms during the produc…

  113. Consantrated butter

    Hello to everyone, When we use butter which has 99,8% of fat, should we declare it as butter or concentrated butter? In Directive EU 1308/2…

  114. Date syrup

    Hi network, We are seeking for the regulatory requirements (microbiological) of date syrup? Could you share a traditional production diagra…

  117. Fat in baked chocolate

    Hi Which type of fat used in chocolate for making baked chocolate past for using inner filled biscuits or cookies. Kindly guide me

  124. What is FSTDESK?

    Welcome to FSTDESK: blush:, FSTDESK is an discussion platform focused on only FOOD SCIENCE & TECHNOLOGY. It is a UNIQUE platform, there is…

  125. Chocolate with Vitamin C

    I tasted dark chocolate with vitamin C. How can I remove the chemical taste, the orange version is also nice 😄

  128. Facts on foodborne pathogens

    Foodborne disease is caused by consuming contaminated foods or beverages. Many different disease causing microbes, or pathogens, can contam…

  130. Dry Roasted Flavoured Cashew Nuts

    My team and I have developed honey mustard dry roasted cashew nuts, the recipe is as mentioned below, but we are facing a big problem - tha…

  134. Natasha’s Law

    Hereby; I'm subith kumar Palanisamy and I would like to deliver a survey on Perception among Food Allergies sufferers about the impact of N…

  135. Lupin as a coffee Substitute

    Note: Specified with location (United Kingdom participants) Dear participant, My name is Sankavi Sekar and I am currently studying at the U…

  138. Juice Manufacturing

    I have made juice of Orange, Apple & Mango; with Sodium benzoate as 0.2% with 12% sugar, but it is failed within 45months. What may be reas…

  139. Gummies: Gelatin and pectin

    Hi, I'm trying to formulate gummies and i am having issues with texture. I want to mix pectin and gelatin. I'll be pleased to have som help…

  140. New feature - Gamification

    Hi guys, We are happy to announce a new feture of community, Gaminifacition. What is this? This is a feature that awards members with cheer…

  142. Coconut Powder Bulk Suppliers

    Hello I'm working on a new culinary food product and am trying to identify right Manufacturers who can supply Coconut Powder in bulk bags.…

  144. Titanium dioxide

    by which ingredient we can replace titanium dioxide (coating)

  145. Gummy bears sugar free too viscous

    Hi, I am making sugar free gummy bears 9.5% gelatin 43% maltitol powder 40% chicory root fibre Rest water, citric acid etc. They are too vi…

  147. Melting of gummies

    We are preparing the gummies with sugar boiling the sugar at 112 degree Celsius at 85 percent sugar concencentration for 50 grams of sugar…

  148. Anti caking agent for fruit powders

    Hi, I am in R & D process of Fruit powder manufacturing company. I have developed mango powder by using Microwave Vacuum technology. There…

  149. Dates' sugar and carob powder

    Hi Dears, Here we produce dates' sugar, dates' molasses, carob molasses, and carob powder, of course, all of which are 100% natural or orga…

  150. Sugar free pectin based gummy?

    Has anyone had success in creating a sugar free gummy that is pectin based? I'm trying out a formula with Maltitol, erythritol, isolmalt an…

  151. Gummies preparation

    What made the gummies melt we are preparing the gummies by using the pectin, sugar syrup, fruit juices, corn syrup, citric acid after refri…

  152. Processing of spices

    Hey, Any one guide me about green chilli powder, I have some questions - after sun-drying green chilli color is not much good. How to impro…

  156. Packaging Grammage method

    Hey, I need guidance about grammage of corrugated box, cardboards and plastic foil -How to calculate? -Used same method for all three or di…

  157. Cocoa powder drinks

    Dear All, Kindly assist with formulation of cocoa powder/malt extract drink. For example Ovaltine cocoa drink (powder)

  160. Food Can Packaging

    Hello, I have a recipe and want to do the bottling. is there any suggestion? is there any company can do it for me? or just small training…

  162. Food Grade Silver Coating

    We want to do silver coating on baked product surface. Please suggest for spray based food grade silver coating (product and technology) th…

  165. Vegan gummy bears

    I am making a vegan and clean gummy bear with pectin. My recipe has lime and strawberry concentrate (pH around 3.5) and a syrup. I use pect…

  166. Microorganisms in Honey

    Honey is a product with low water activity because of the great amount of sugars (fructose and glucose), and also it has antimicrobial comp…

  171. Frozen waffle

    Need help with product development of frozen waffle that will be ready to eat once toasted. With an expected shelf life of 3-6months. Havin…

  176. Arabic gum

    can you help me use the arabic gum correctly to give a shiney coating in term of dose cold air duration

  181. Notifications emails

    Hi guys, A new feature applied to FSTDESK. If an email bounced so not reached to your inbox 2 times, FSTDESK system will not send any email…

  186. Maternity Support Milk

    Hi dears, I wanted to ask about EU regulation for maternity support claim (pre-natal & post-natal). If a maternity milk is intended to be l…

  187. US MRL database

    Dear colleagues, does anybody know US MRLs for these residues in meat (all species)? And how to check US MRL in the Internet? Deeply thanks…

  190. Hello from FST desk group

    hello @Roy, Its been a while @Roy is not active in the group for last few days. We hope you are doing good, and probably some busy period o…

  191. Food Supply Chain Management

    Hi everyone! Trying to reach out to people working in fscm sector as Quality Assurance Professionals. Pls connect.

  192. Shredded Halva

    Hello everyone, I’m trying to make shreaded halva (which has hairy texture) but I’m getting a hard and chewy texture, can anyone help how t…

  196. Turkish standard for Boza

    Hi everyone! I'm an italian student and I'm writing an essay about Turkish beverage Boza. I found the Turkish Standard for it on Regulatory…

  198. Feedback request

    Dear All, I need your feedback about FSTDESK to improve it, i would like your time to leave a feedback. You can leave your feedbacks under…

  199. Bioprotection

    From; Did you know that by spraying good bacteria in really large numbers on the surface of food, they can out-compete the bad bacteria, wh…

  206. Recyclable packs and cooking bags

    Hi there, I work for a poultry company and we have a project to change our packages for recyclable. I'd like to know if anyone has any mate…

  208. Food quality

    How could I use UV - VIS Spectrophotometer in food quality?

  210. What is Polydextrose?

    E1200, as the European Union calls it, is a synthetic polymer formed by crosslinking a large number of glucose molecules. Tasteless, odorle…

  211. Single service butter

    Anyone know of a good co-packer for single service butter? We want to include it with our ready to eat popcorn bag. I was thinking the butt…

  212. Wellcome all

    Hi everyone, I’m new in FSTDESK. I’m interesting on This app To increase communication in the field of work and know what is new I have exp…

  213. Lemon juice

    Hi, I will produce lemon juice. But they say the protective prohibition. How can I prevent deterioration. Thanks.

  216. Dairy suppliers in UK

    Hello everyone, pls suggest a good dairy in UK for dairy based creamers, SMP and WMP supplies. We are developing tea lattes and need them f…

  218. Planned server maintenance

    Hi All, At 21:00 (UTC) FSTDESK's servers will be under planned maintenance for 1 hour. At 22:00 (UTC) FSTDESK will be active again. We are…

  223. Legal requirement

    hey, is their any legal requirement of fried onion product related to categary name, product description etc according to FDA?

  225. Party time jobs

    Hello team Does anyone knows platforms for part time jobs? Online specifically 😎

  227. What do you think about GMOs?

    Hi all, What do you think about GMOs? Here are some explanations from FDA. GMO foods have been available to consumers since the early 1990s…

  234. Calculations of recipes

    Hi good morning... Is there any book to learn how the food recipes will calculate like dairy products in factories. thanks

  237. Cracks on Whipping Cream

    Dear Professionals please guide how to control cracks on whipping cream cake during storage in refrigerator after decoration. And how to im…

  239. Marketing food products online

    Any advice on how to market food products derived from food product development online? And how to attract investment to it given its in Ug…

  243. Looking for food R&D

    We are launching a functional food brand. I am looking to work with people into food research and quality analysis. We are based from Hyder…

  244. Free fatty acids

    Hello, everyone! I am kindly asking for your advice and help regarding FFA content in palmolein during frying. I am dealing with the increa…

  245. A cup of coffee

    hi, I am azizah and interested about cold coffee. BTW I am from Indonesia, there are arabica coffee and robust coffee. Most people using si…

  248. Sweet potato beer

    Please suggest me information and guidelines for making SWEET POTATO BEER AND BREWING TECHNIQUES.

  249. Dragee shining

    hi every one; i need to know how much gum arabic (E414) to make the chocolate dragees shine

  250. Auto biscuits line

    I am vary excited to hard working Auto biscuits plant products Development working. Because all products problems and daily problems solvin…

  252. Snack products ideas

    Need some innovative ideas for snack products. Can anyone share any idea please. Thanks in advance

  253. Hazards risk assessment

    Helo Respected members, I need help in creating the hazards risk assessment of food raw materials, i want to include radiological hazards t…

  254. BBQ sauce Recipe

    Can any one help me by providing BBQ sauce Recipe? It will be really greatful for me…

  259. Soft drinks syrup

    Hello does anyone knows about soft drinks syrup pH before and after adding sugar?

  260. Dates and Nuts based Energy Bar

    Hi I hope you are all doing well I need guidance of expertise. Pl cooperate I am working on the development of Dates and Nuts based energy…

  261. Non Palm Solution

    Hi all, If anyone is interested on non palm solution, please let me know. Regards, prakash

  262. Chocolate bars

    Can anyone suggest me the alternate of sugar in trail mix bars(Multigrain bars)

  263. Tulum Cheese

    Cheese is the most diverse dairy product in the world. It is likely that Asian nomads were the first to discover cheese. The nomads, who re…

  265. Gluten- free lentil chips

    I have a gluten-free lentil chips project. I have to create a production line for these chips. I have created the process scheme. However,…

  266. What is TACCP?

    PAS96: 2014 is a guide issued by the UK Department of Environment, Food and Agriculture Affairs (DEFRA) and the Food Standards Agency to pr…

  267. Home type water purifiers

    Hi All, What do you think about home type water purifiers? Do you think they are good systems and they not effect human healthy negatively?…

  270. Please help me with my contract

    Hello all you amazing food scientists! Would someone be able to send me an example of a terms of sale contract? I will be creating formulas…

  271. Food Safety Plan Builder

    The U.S. Food and Drug Administration's (FDA) is a tool designed to assist owners/operators of food facilities with the development of food…

  274. What is migration?

    Nowadays, there is no immediate consumption of the products produced. Foods should have a long shelf life and be kept safe until they reach…

  276. E. coli and Food Safety

    Although most kinds of E. coli are harmless, some can make you sick. Learn about the kinds of E. coli that cause diarrhea, and what you can…

  280. Help solve problem of sponge cake

    Dear all, This is the problem of the sponge cake that I am dealing with. The cake rose well, but in the middle of the cake, the crumbs are…

  283. Energy dates bites balls formula

    Hi I would like to ask the experts about such formula recipe for making a date balls with flavors and with or without filling Ingredients i…

  287. Dissolving of solids

    Hi all, In fact this is general chemistry question. But i think answers also can help food professionals. Question is that; When a solid is…

  288. Aromas and Flavours of Fruits

    Aromas and flavours play an important role in horticultural crops’ quality, namely in fruits. Plant breeders have made considerable advance…

  290. Food nutri score

    Hi everyone here, I'm curious to know about nutri score card. If a company does not offer it on label what is the best way to put it on the…

  291. 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…

  292. Heavy metals

    Can someone send a link where I can find maximum levels of heavy metals in fruit juices (more concretely blueberry juice)?

  294. Crystallization of glazed puddings

    Hi everybody! I have crystalization problems! We use glaze to cover puddings. The glaze´s composition is 86% powdered sugar and 14% albumin…

  296. Protein Bars

    Hello, I'm working on high protein and sugar-free enrobed protein bars. The bar is whey protein and Soy Protein Isolate based. Unfortunatel…

  298. UV lamp use in production area?

    In the previous period, and due to the COVID-19 situation we have seen a lot of things implemented in the production areas that are useful…

  299. Casein Coagulation

    Why Casein Coagulates on renneting or acidification? I want a technical ans related to chemistry and charge...please help

  301. Mango juice Oxidation Problem

    Six months shelf life Mango juice with 12% Mango pulp is getting oxidised note with in 4 months after adding Ascorbic acid also. Please hel…

  304. Food Irradiation

    Irradiation is physical treatment of food with high-energy ionising radiation to: Destroy micro-organisms, viruses, bacteria or insects Pre…

  305. Xylella fastidiosa

    Xylella fastidiosa is one of the most dangerous plant bacterium in the world, threatening agriculture, the environment and the economy. htt…

  308. Bag Seal Inspection

    The Q Seal Flow Wrap system checks the seal integrity of food bags packed on a vertical form fill machine. It detects food residue and grea…

  312. Water Quality Parameters

    Since the industrial revolution in the late eighteenth century, the world has discovered new sources of pollution nearly every day. So, air…

  313. Shelf life of Australian red meat

    Australian meat has a reputation around the world for excellent shelf life. The Australian meat industry produces meat products with shelf…

  316. Drying Techniques

    Which is the best drying technique suitable for the pulses and dry fruits on a industrial basis for reducing the moisture content without c…

  317. An informative video about sourdough

    Michael Gaenzle, a professor of food microbiology at the University of Alberta, explains how to get the most out of your sourdough — with a…

  318. Calcium carbonate

    CaCO3 or CCaO3 Calcium carbonate appears as white, odorless powder or colorless crystals. Practically insoluble in water. Occurs extensive…

  319. Citric acid

    C6H8O7 Citric acid is produced from lemon or pineapple juice, by fermentation of carbohydrate solutions or other suitable media usingCandid…

  320. Potassium sorbate

    C6H7O2K Potassium sorbate is a potassium salt having sorbate as the counterion. It has a role as an antimicrobial food preservative. It con…

  327. Shelf life of cooked pasta

    Does anyone have any suggestions to achieve 7-10 days shelf life in cooked pasta (dried pasta, which is cooked to 85oC, cooled to 4oC) and…

  328. Inversion rate of sucrose

    Hi All, Please imagine a product with below recipe; Mix this ingredients in a open cauldron, cook the mix until 120 C about 2 hours with co…

  329. Chlamydia pneumoniae

    Chlamydia pneumoniae This illustration depicts a three-dimensional (3D) computer-generated image of a group of Gram-negative, Chlamydia pne…

  333. New food preservation technologies

    Hi all, Of course there are a lot of articles about new food preservation technologies on the net but i am wondering is there anyone experi…

  334. Bread innovation

    Hi everyone, Recently the fungi's observe on bread within 2 days from manufacturing. We doesn't arrested this problem. Please give me a bet…

  338. Caramel Based Popcorn

    Hey, hi i have been work on coated popcorn (Caramel based) issue which i am facing is i am not getting authentic flavour & Aroma of caramel…

  340. CIP in peanut butter manufacturing

    Dears Greeting Is there any one have an experiement in producing peanut butter. I wonder to know what additives must be add to protect the…

  341. Food Safety Change of Thought

    Am getting annoyed each time people stick around and speak about Food safety being each one's BUSINESS!. It is never everyone's' "BUSINESS"…

  342. Ohmic heating

    Hello everyone, for my thesis, I need to install an ohmic heating device, but there should be no gap between the electrodes and the test ce…

  344. Food fraud

    Recently I brought an organic nutritional supplements. Later I fought it as non organic products by referencing nutritional facts and ingre…

  346. Water Storage Rooms

    Dear Food Safety Colleagues I have an inquire related to water storage rooms under ground. What are the required Food Safety Conditions to…

  352. Open Ended Question

    Are food scientists/technologists great cooks/chefs as believed? Discuss?

  355. Let's talk about cheeses

    Which types cheeses are there in your country? And which are special? What are production methods of them? What are the critical points / t…

  359. Cocoa Butter Replacements

    The reasons for the orientation towards cocoa butter replacements are as follows: 1- The production cost of cocoa butter is high and theref…

  361. Silver color coated dragees

    Kindly refer me the color and chemicals to make silver color or lustre coating on sugar balls. I want to make silver color calls like that…

  362. Help about books

    Please, l need some books in: •GLP (good Laboratory practice) •Food safety •Water activity •Food Microbiology

  363. Are seeds of apricots toxic?

    I heard that British food safety agency..declaierd it toxic to eat seeds of apricots. however we are eating since childhood 😄

  365. Quality of Honey

    As a food scientist, how can you differentiate between an original honey and an adulterated honey?

  368. 3D Food Printing

    I have attached a presentation on 3D Food Printing. 3D FOOD PRINTING.pdf attachment (938.6 KB)

  370. Shelf life study

    Hello! Good evening! I need information about how i conduct the shelf life study of confectionery products? which type of equipment will be…

  371. Food safety culture

    Dear all, Do you have any good practices how to encrease food safety culture on the plant if 40% of the employees are temporary?

  372. MyHACCP an useful tool

    MyHACCP Helping you produce safe food MyHACCP is a free web tool that will guide you through the process of developing a food safety manage…

  373. Color adjustment

    We use 184 g Allura red colur in 211kg how much colur will be use in 1kg batch?

  374. Thanks to FSTDESK members

    Hello, i want to say thank you to all FSTDESK members for their contributions and also especially to our top contributors @nanoscientist @S…

  376. Fake alcohol

    How to identify fake or illegally produced alcohol and guidance on the dangers of consuming these products. Fake or illegally produced alco…

  377. Acrylamide

    Information on the risks of acrylamide and how you can reduce the chances of being harmed by it. Acrylamide is a chemical substance formed…

  381. Plastic in our food?

    This study is a real eye opener! Plastic pollution has been well documented in natural environments, including the open waters and sediment…

  383. Nutrition and immunity

    Hello Guys, As a Nutritionnist i would like to create a Platform to discuss about nutrition and imunnity. Which type of food that we can ea…

  384. About inactive members

    Dear Members, To keep up to date the FSTDESK, the below rule will be performed. If a member has no post and does not log in his/her account…

  387. Pyrolysis of Table Sugar

    Table sugars were pyrolyzed at different temperatures (300, 400, and 500°C) in a fixed-bed reactor. The effect of pyrolysis temperature on…

  392. Science of Food Youtube Channel

    Hi Guys! Sharing with you a Youtube Channel set specifically for Food Science and Technology! I have just started so there's just a few vid…

  394. Gluten-free biscuits

    WHAT IS GLUTEN? The definition of gluten made by the Codex according to the special dietary standard for the use of people with gluten into…

  396. Food Additives: Natural Food Dyes

    The demand for natural additives in the food industry is increasing as a response to an increasingly demanding market for the appeal of wha…

  406. Soy as a Functional Food

    Soybean ( Glycine max , L.) has been part of Southeast Asia culture for almost 2 millennia. However, only in the second half of the 19th ce…

  407. Tomato Egg Reaction?

    Hello. I'm new, and signed up just to see if anyone can answer this question, but I do love food science, and used to watch Alton Brown's s…

  414. Campylobacter

    Campylobacter is the most common cause of food poisoning in the UK. The majority of people who get ill from campylobacter recover fully and…

  415. Radioactivity in food

    Radioactivity has been around since the earth was created and it exists naturally in the atmosphere, soil, seas and rivers. Inevitably some…

  420. Need help: Yam Filling

    Hi, I am working on a project and having trouble in color and shelf stability of yam filling. I use 23% fresh yam and 23% of water also, wi…

  421. Bread design

    Hello everyone... I'm doing Small bakery unit. Now I'm interested to launch bread. Please give me recipe.

  422. Edible water bottle

    EDIBLE WATER BOTTLE Food is an inevitable part of humans’ life. So, globally food processing industries are the fastest growing industries.…

  427. Cocoa butter types

    Cocoa butter types Commercially produced types of cocoa butter are defined as follows according to Codex Alimentarius: - Pressed Cocoa Butt…

  428. Article for spirulina based questions

    Spirulina — Classified as a cyanobacteria, or blue-green algae — has been used for centuries as a food source in other countries. Spirulina…

  431. What is Lecithin?

    Lecithin is derived from the Greek word for egg yolk (lekithos), with a high amount of lecithin in the egg yolk. Naturally, lecithin-rich f…

  433. Bleaching detection in wheat flour

    Principle: It is based on the comparison of the sample taken from bread by dissolving in petroleum ether and not bleaching. Tools and Equip…

  435. What is carnitine?

    Carnitine is an amino acid that studies to soothe the feeling of hunger and fat burning. There are 4 types of arnitine: D-Carnitine, Acetyl…

  436. Trans fatty acid

    Although it is known that most of the fatty acids found in nature are in cis form, trans fatty acids, which is a popular topic in nutrition…

  438. Adulterations in Bread

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