Yuri Nasbath

Profession: Food Consultant Location : Asia

Prepare yogurt from soya milk
Is it possible to prepare yogurt from soya milk? If not why?
Pasta problem
we have problem in pasta line, some white color appeared inside the product, how we can resolve it
Alternative proteins and extrusion
Recent research focus on vegetable alternative to meat products. However it remains a challenge to prepare the highly desirable texture pro…
Preservation of Halwa
Hi. I need suggestion on type of food preservative which can be used to extend the shelf life of Omani halwa. It is basically a traditional…
Puff pastry
hi everyone! In the company I work for, we sell puff pastry dough to our customers. When our customer analyzes the puff pastry, the pH leve…
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…
Reg. Join this group
I am very thankful that I became member of this Food Science & Technology desk. Regards, Dr.P.R.Meena Ph.D. (Food Sci.&Tech) BHU, Varanasi,…
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…
Pros and cons of the a food catering industry widening its business
A food catering company would like to widen its business in engaging to different industries. The said company still cannot enter the food…
Pectin as a possible substitute for xanthan gum in hot sauce?
Hello! I'm looking for something to replace xanthan gum in a vinegar based hot sauce and was wondering if pectin might be viable? Something…
Turmeric Rich Milk
Dear FST desk members, First of all thank you for keeping updating your post and views on different topics. I would like to know your view…
Oxygen Scavengers: An Approach on Food Preservation
(adsbygoogle window.adsbygoogle []).push({}); Many foods are very sensitive for oxygen, which is responsible for the deterioration of many…