All Questions (1405)
Retain white color in sweets
hey, which additive is used to slow down browning reaction in canned sweet products
Meat dry texture issue
hey, i need suggestion of experts my meat product after retort is dry texture ,i will try to use sodium phosphate or sodium triphosphate solution .by dipping meat chunks for some time and thn forwar...
Product Development of Idli and dosa batter
How does Idli and Dosa batter have its shelf life extension? As its a fermented food product..it won't stay for more than 4 days.. It gets on going sour and sometimes the water separation takes place ...
March 2021 Webinar Series: UHT/HTST/pasteurization aseptic processing
[MicroThermics March 2021 Eastern Hemisphere Webinar Events.pdf|attachment](upload://y7ZqJYwv9TSMfqedn4lnClsNVcz.pdf) (496.3 KB) MicroThermics, the global leader in small scale UHT/HTST aseptic proc...
Freeze drying for ready to eat foods
Hello Everyone, I have been reading up about freeze drying technique and I find it very interesting & good method for preserving food for a long time. Now, I wonder whether this method can be used t...
Tomato paste
hey, i'm using cold break tomato paste for cuisine and iam using this in ketchup manufacturing plz suggest? so it is quality and economically safe and good?