FOOD MATH

Math of Food

All Questions (1405)

25

Whey water solution?

I need solution for cheese whey water what to do with it if m not want to waste it

7 Answers •Asked by @rohit.yadav • 9/22/2020
2

Antimicrobial film

Hey, I am here to know about the scope of antimicrobial film to prevent microbial spoilage of food.

1 Answer •Asked by @farzana99 • 9/21/2020
2

Extrusion based snacking

can any one say how to retain natural colouring in extrusion without any added synthetic colours and should be operated at 140 degree centigrade hot extruson ????????/any add on natural processing aid...

2 Answers •Asked by @sowjanya • 9/21/2020
40

Let’s talk about any new food info, product or ingredient

Let’s exchange any new information or knowledge or food ingredient that you came across recently. Monatin is something new to me. An alternative natural sweetner. It has the taste profile of aspartame...

12 Answers •Asked by @nanoscientist • 9/21/2020
4

Thickness of a souffle

How do you calculate the thickness of a "Souffle" knowing that it is cooked in a convection over at 180 degrees celcius for 35 minutes? (assumptions can be made)

3 Answers •Asked by @paulakhaty • 9/21/2020
11

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 e-commerce website. Thank you in anticipation.

4 Answers •Asked by @food.tech.ritual • 9/21/2020