#shelf-life
Forum discussions tagged shelf-life. Browse 120 related threads.
- What to use instead of edta in mayonnaise
What additive is there that I can use instead of e.d.t.a in low fat mayonnaises?
- Research opportunities
Hi! I am a food scientist with experience in food product formulation, prototyping and sensory analysis with keen interest in alternative p…
- Anti-Browning Agent in Freeze Dried Lime Slices
Hi, I am in the R&D process of Freeze Dried Fruits and Vegetables manufacturing company. We produce lime slices by using Freeze Drying Tech…
- A Guide to Calculating the Shelf Life of Foods
A Guide to Calculating the Shelf Life of Foods What is shelf life? Shelf life is a guide for the consumer of the period of time that food c…
- How to Determine the Shelf Life of Food
This guidance document is intended to help food operators who process, prepare and handle food to determine the shelf life of their food pr…
- Effect of Freezing on the Shelf Life of Salmon
Abstract Food shelf life extension is important not only to food manufacturers, but also to home refrigeration/freezing appliance companies…
- Snacks Manufacturing
I’ve been working in the food industry for the last 15 years in snacks Industries I’ve helped to develop and create some of your favorite s…
- 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 ?
- 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…
- 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…
- 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…
- 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…
- Non thermal processing (Pulsed-light) of fruit juices
Hello everyone, I'm working on pulsed light processing of liquid food products. I came across the upper limit for the pulsed light irradiat…
- Brownish surface layer on Greek yogurt
How can I tackle issues of brownish discoloration on the surface of packaged Greek yogurt?
- Natural biologic protection of Ready Meals
Dears. Wondering if anyone here is able to suggest natural bioprotection methods for RTE and RTrH meals? Something that could go alongside…
- Avoiding the Browning of Freeze Dried Lime Slices
Would you have any suggestions on extending the shelf life of freeze dried lime slices, which is shortened as a result of browning?
- Litchi flavour soft drink
How to improve my product self life..... Please help
- What are the main Criteria to include in monitoring of pH in Meat & Water?
Hi FSTDESK team, I have just purchased a HI98163 Professional Portable Meat pH Meter, and want to build a working document/sop in monitorin…
- How to increase shelf life of tigernut milk
Hello, everyone please, can plantain powder be used as food stabilizer or emulsifier in food production?
- Extend shelf life of dough up to 12 months
Hey 👋 just wanted to know if anyone is based in Australia that’s experienced with extending shelf life of baked goods (adsbygoogle window.…