#kalite

Enerji içeceklerinin kendine özgü tadı

Dear All, I need suggestions on energy drinks recipe especially what vital ingredient responsible for the DEFINED TASTE OF ENERGY DRINKS. N…

Mayonezde EDTA yerine ne kullanılabilir?

What additive is there that I can use instead of e.d.t.a in low-fat mayonnaises?

Microbiological Quality of Soft White Cheese

Abstract of Article To determine the hygiene and processing aspects and the microbiological quality of soft white cheese produced tradition…

Ultrasound Application to Improve Meat Quality

High-intensity ultrasound offers an alternative to traditional methods of food preservation and is regarded as a green, versatile, popular,…

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…

Ekstraksiyon sürecinde bulunan maya türlerinin natürel sızma zeytinyağı kalitesine etkisi

Abstract In extra virgin olive oil (EVOO) extraction process, the occurrence of yeasts that could affect the quality of olive oil was demon…

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…

Assessment of Honey Quality in Ghana: A Pilot Study of Honeys Produced in Drobo and Berekum

Abstract Honey is a natural source of food with countless health benefits. This study was to investigate the quality of honey from well-kno…

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?

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.

Critical Analysis of Pork QMRA Focusing on Slaughterhouses

Dear, I invite you to read my recent publication Critical Analysis of Pork QMRA Focusing on Slaughterhouses - Lessons from the Past and Fut…

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…

Use of Natural Antimicrobial Agents: A Safe Preservation Approach

Abstract Microorganism contamination at various stages of food chain is one of the major causes for food spoilage that ultimately leads to…

Best quality fried product

is their any experience regarding onion frying? -which one is best for onion frying? in oil or in ghee? -which one provide best crispy text…

Peynir verimi

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

Süzme yoğurdun yüzeyindeki kahverengimsi tabaka

How can I tackle issues of brownish discoloration on the surface of packaged Greek yogurt?

Hazır yemeklerin doğal biyolojik korunması

Dears. Wondering if anyone here is able to suggest natural bioprotection methods for RTE and RTrH meals? Something that could go alongside…

Olive oil procedure

Is there a procedure to measure the fatty acidity of olive oil?

İçecek hazırlama formülü

Hello can someone help me to know the formula for making a beverage drink kindly

Yoğurt Analizi

Hello everyone 🥰 I need your ideas, suggestions and recommendations on the appropriate machine to use for analysing the physiochemical pro…

Sago processing

In sago processing industries, settling tank is being used for getting pure starch by adding few chemicals to avoid browning reaction.. My…

Enumeration psychrotropic bacteria in raw milk and its impact in quality of market milk

I need procedure for enumeration of psychotropic bacteria in milk

Liçi aromalı gazlı içecek

How to improve my product self life... Please help

Hurma ve kuruyemiş bazlı enerji barlarının nem içeriğini belirleme SOP'si nedir?

Hurma ve kuruyemiş bazlı enerji barlarının nem içeriğini belirleme SOP'si nedir? Is it same like others? @100°C for 3 Hours? Or Any oth…

Raw and pasteurised milk: A comprehensive comparison for consumer

The major difference in drinking raw unprocessed and pasteurized milk is in its bacterial count. In the subtropical and developing countrie…

Is necessity to print nitrogen purged in the pack?

currently we are using the Nitrogen in the Food products while packing for the product freshness, or many reasons. Does FSSAI says the E No…

Phosphorus Pentoxide (P205) Determination Method

Hello, I would like to ask if anyone of you knows a reference method for P2O5 determination. Our lab uses Alkalimetric Titration (based on…

What are the best chemical raising agents used to make cakes?

what are the best chemical raising agents to use in cakes that give the required fluffiness and a light texture? Also are there any replace…

Dondurmalar için doğal donma önleyici

Hi everyone. I'm trying to come up with a plant based ice cream using an ice cream machine/churner. However, the hardening is unavoidable a…

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…

Sürülebilir çikolata mevzuatı

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…

Sorting robot for foreign bodies

Sorting of foreign bodies. For contact info visit; http://brix.tr

Ekmek inovasyonu

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…

Kalite testleri

I have stored fried onion, which were fried before 1 month and used those fried onion in our recipes product and I have to store this recip…

Mono- ve polisakkaritleri belirlemek için laboratuvar/test

Hi! Does anyone know of an affordable option for identifying the monosaccharides / polysaccharides in a gum? I have a gum that I can’t sour…

23rd World Congress on Food and Beslenme Science

Every year, globally Conference series LLC organizes series of International Food Science Conferences,, [Beslenme Science Conferences] and…

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…

Which yeast used for cashew apple acetic fermantation

i want to make cashew apple vinegar

Sticking of Baking Plates during wafer operation

Dear Scientist... I need an urgent help. During production run of wafer sticks, the dough sticks on the baking plates.. This has led to low…

Nemlenen sert şekerler için ne yapılabilir?

Hello Everyone! I would like to ask a question. I work in a factory that produces hard candies and Turkish delights varitery. In summer sea…

Maamoul üretim alanının nemi

Dear All, We have a few concerns about the typical humidity in the mammoul production and packing areas because the primary ingredients in…

Meat and meat products Processing

Hello professionals, could someone willingly assist me with any related SOPs for cleaning and sanitation in Meat processing plant. As well,…

Food Fraud & Defence Threats - Closer to Home Than You Might Think

Food Fraud and Food Defence Threats – Closer to Home Than You Might Think by Dr Andreas Klieber, Quality Associates - Australia pH: 1300 73…

TACCP nedir?

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

Soya Pudingim Buzdolabında Neden Ayrıştı?

Soya Pudingim Buzdolabında Neden Ayrıştı? There is a water layer at the bottom after refrigeration. The ingredients in the pudding are…

Rafine edilmemiş yemeklik yağ

Hello guys So I have been thinking of edible oil pressing and filtration without the refinery process. Will the product(oil) be stable for…

İzlanda'da denetçi aranıyor

Dear all, I am searching for food safety auditor located in Iceland. Please share with me contacts if you know such a person!

Use of dextrose in heat resistant chocolate

Which ingredient other than dextrose should I use in heat resistant chocolate (chocolate drops - chunks)? Why should I not use dextrose?

Şekerleme tipi sert şeker

Hi, can anyone suggest how Hard Boiled Candies can be Reworked efficiently without using the laminated in the Rework Tank? Currently Using…

Quality of Honey

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

Keklerde farklı tat

Hi, i have my own cake brand in india Cake Galaxy. I want make different taste of cakes. every one using commercial primix, so most of cake…

Preservation of Salmon Eggs (not for consumption)

I was wondering if any of you could humor a question I have regarding the preservation of raw salmon eggs at room temperature. I am interes…

Çikolatanın yoğunluğu

Svp comment on peut mesurer la densité de chocolat

İşleme aşamaları

food preservation and processing Food preservation is a key part of food processing. Preserving food is a form of processing it, and many o…

Salamı sterilize edebilir miyim, koşullar ne olmalı?

Salamı sterilize edebilir miyim, koşullar ne olmalı?

Meyve barlarının titre edilebilir asitliğini artırma

Hi, We are developing a fruit bar, we are trying to increase the acidity of the fruit bar from 1.0% to 1.2%, by the addition of citric acid…

Çilek aromalı instant toz içecek

Hello, fellow food Technologist and scientists. I am working on strawberry instant favoured powder drink, but I am having difficulty with t…

Ambalajlama 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…

Yeast or other starter culture in Idli fermentation

If we plan to use yeast or any other starter culture to ferment the dosa/idli batter, is that considered has use of preservatives and not 1…

Gıda/Su Mikrobiyal Test Laboratuvarı Tasarlamak

I am trying to design a food & water microbial and physio-chem lab in the meat processing industry that I am currently working in. I need a…

Dondurulmuş 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…

Kariyer 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…

Şellak, drajelerin üzerinde kuruduktan sonra neden soyuluyor?

Şellak, drajelerin üzerinde kuruduktan sonra neden soyuluyor?

Zanaatkâr usulü şarap üretimi

Hello everyone, I’m jumping into the journey of making red wine in small scale in an artisan way. After some research I have come up with t…

Strawberry yoghurts without bleaching?

Please what is the best organic strawberry colour that can be used for strawberry yoghurts production without bleaching of the strawberry y…

Fırınlanmış muz cipsi

Hello! I am looking to get some suggestions as to what parameters should be kept in mind to develop a non-fried/baked Banana Chips? The R&D…

Süt ürünlerinde bozulma nasıl çözülür?

Gıda Güvenliği Supervisor training

I'm working with Centre for Public Health and Gıda Güvenliği and if food handlers/ caterers/ managers/ supervisors/ professionals need assista…

FSSAI-FoSTaC ileri üretim eğitimi

Greetings from Centre for Public Health and Gıda Güvenliği (CPHFS) ! A call for Manufacturers and Supervisors managing products and their qual…

Tatlı kurabiyeler

Hi everyone 👋 We need help to increase the volume of cookies without increasing the weight of it's. Please give better suggestions. Thank…

Food quality

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

Herkese merhaba

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…

Viscous Product Processing Webinar

Viscous Product Processing – a Developer’s Guide to Lab UHT & HTST Processing START DATE:7/1/2021 START TIME:2:00 PM EDT DURATION:60 MINUTE…

Tortilla dürümlerde küf gelişiminin kontrolü

Hi All, Warendo, from Papua New Guinea. We have just started a new line of product, which is plain Tortilla Wrap. I am now running a shelf-…

Gummy şeker! Şeker gerekli mi?

Hi All! What can we put to make Gummy Candy rather than sugar (let's say we want to make sugar-free gummy candy)? And why?

Job roles and skills requirements

Hi, I would like to know what are the options that we have with applied food safety and quality management? And what are skills required fo…

Kurutmanın etkisiyle karideste amonyak kokusu

Hello! We are developing a new shrimp product using vacuum microwave drying. The shrimp is top quality consumer grade shell-on. Nothing spe…

Yasal Gereklilik

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

Domates salçası

hey, i'm using cold break tomato paste for cuisine and iam using this in ketchup manufacturing plz suggest? so it is quality and economical…

Et köftesinde soya proteini ve soya lesitini kullanımı

hey, can i use 30% soy protein concentrate in beef patties for good textures without affect flavor or i use soy lecithin 30% in beef pattie…

Tatlılarda beyaz rengin korunması

hey, which additive is used to slow down browning reaction in canned sweet products

Ette kuru doku sorunu

hey, i need suggestion of experts my meat product after retort is dry texture, i will try to use sodium phosphate or sodium triphosphate so…

Mango pulpunun kullanımı ve standartları

Hey, I have mango pulp which has 24 brix and 0.84% acidity Is this mango pulp is used for food juice, necter? And if this pulp have further…

Koruyucular

Sodium benzoate What's your views are about this preservative In a product like Dates based energy bar which contain 99.8% natural ingredie…

Ekmek ve çörekler neden birkaç saat içinde kokup bozulur?

We've been using a premix improver in bread and buns for a year now it is the only product We use in common.Few weeks ago, our bread and bu…

Pirincin parboiling işlemi

Advantages and Limitation on quality

New challenges for food engineers

Have you got any list of challenges to be solved in food production, food preservation, food technology, food science, packaging etc.

Yapay tatlandırıcılar

What all could be the side effects of artificial sweeteners in whey protein supplements rather than flatulence and bloating?

Mikotoksinler: yönetim ve yenilikçi tespit araçları

Mycotoxins are toxic low molecular compounds produced by the secondary metabolism of certain fungal species and are known to impose severe…

Kalite yönetim sistemi anketi

Hello All, My company iMonitor specializes in building software for the food industry as a whole. We are currently building feature set to…

Gıda güvenliği kültürü

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

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…

6 ücretsiz webinar

Hey guys, I've just put 6 of our webinars that we conducted for the Australian Institue of Food Science and Teknoloji (AIFST) on our websi…

REMINDER: Neglected and highly critical Gıda Güvenliği measure. (Human Hair)

REMINDER: Critical and highly neglected Food safety measure. hashtag Human Hair as a physical and microbial contaminant. -Any foreign body…

Eğitim on Food Teknoloji

Dear all, Hope you are doing well I am kindly asking if someone could help me with an opportunity to continue my studies on Quality Assuran…

Sahte alkol

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

Çikolata teknolojisi hakkında kitap önerileri

Hı, Could you suggest me book about chocolate technology

Gıda güvencesizliğini azaltmak için tahılların biyolojik yöntemlerle muhafazası

A cereal is any edible components of the grain (botanically, a type of fruit called a caryopsis) of cultivated grass, composed of the endos…

Root cause Analysis

Hello guys can someone volunteer and take me through the commonly practiced Root Cause Analysis methods in food industry as a way of identi…

Effect of vacuum packaging on fruits milk and vegetables products quality

I need effect of vacuum packaging on fruits milk and vegetables products quality, can anyone help me?

Bitirme projesi

Helo everyone, This is Gopi from chennai, doing final year Food processing technology, This is my end semester, This semester i have the ma…

Toplu yemek hizmetleri hakkında kaynak arıyorum

I want Material about Catering, please

ERA-NET Cofund konsorsiyumuna üye olmak

lets try it

Nano biyosensörler üzerinde çalışan var mı?

Food safety and analysis

Food, Beslenme 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…

Cucumeropsis mannii (beyaz kavun çekirdeği): yeterince değerlendirilmeyen bir ürün

A research work on white melon seed defining it's nutritional properties and value.

Food safety as a service

What is your first thought when you hear "food safety as a service"?

Important points of BRC 8.0 version

What are the important points for the companies that will be audited from BRC 8.0 version ? First of all, the quality policy should be upda…

Fındık Kremasındaki Kusurlar

Hello, Could you advice sources related to defectings of hazelnut cream and white cream?

What is quality key

Quality works if any company can express the quality knowledge for each employee. It is not only quality departmant responsibility.