Food & Material Scientist

Food & Material Scientist (@nanoscientist) on FSTDESK Forum: 328 replies and 10 threads.

1. Educational

   Size reduction, extraction, filtration are few processes used in food industry. If you have to include these for a good lab based experimen…

2. 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…

3. Conventional Processing and Storage on Natural Anthocyanins

   (adsbygoogle window.adsbygoogle []).push({}); The effects of extraction, conventional processing and storage on Natural Anthocyanins colora…

4. Biological Importance of Essential Oils

   Essential oils are the volatile compounds having the oily fragrance. Essential oils are obtained from the different plant parts, and they a…

5. Bad Bug Book - Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins

   Food safety is a complex issue that has an impact on all segments of society, from the general public to government, industry, and academia…

6. 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?

7. What is inulin?

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

8. Why people chose other pea for research rather than soy?

   While i think soy is the best source and easy to grow and super cheap, but the problem is always on the bad beany flavour. Even it's hard t…

9. Cellular Agriculture

   Wanted to see peoples thoughts on this topic. I know it has been brought up couple of years ago, and i am interested to see what is the sen…

10. Cookies incorporated with black seed (Nigella sativa) oil

    Abstract This research aimed at developing and analyzing the physicians chemical and sensory properties of cookies incorporated with black…

11. Increasing the titrable acidity of fruit bars

    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…

12. Anti thickening agent for payasam using rice ada

    while retorting the payasam using rice ada, the product is getting thickened which will be not consumer acceptable . is there any additive…