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…
#gıda-kimyası
Discussions tagged gıda-kimyası on FSTDESK. Browse 9 related konu.
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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 yöntemiyle titrimetrik klorür iyonu tayini
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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Gıda Kimyası
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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Nişasta retrogradasyonu
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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Marshmallowların raf ömrünü uzatmak
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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Gıdada tağşiş — büyüyen bir sorun
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 gıda-kimyası
High-signal #gıda-kimyası 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-…
-
Nişasta retrogradasyonu
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…
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Gıda Kimyası
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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Marshmallowların raf ömrünü uzatmak
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…
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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 graph using glucose standard for the same.…
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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…
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Mohr yöntemiyle titrimetrik klorür iyonu tayini
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…
-
Gıdada tağşiş — büyüyen bir sorun
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…