All Questions (1405)
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 countries where milking is still a small scale hand-operated task, in...
Safety, Quality and Processing of Fruits and Vegetables
Nowadays, one of the main objectives of the fruit and vegetable industry is to develop innovative novel products with high quality, safety, and optimal nutritional characteristics in order to respond...
Mycotoxins: Management and innovative tools for detection
Mycotoxins are toxic low molecular compounds produced by the secondary metabolism of certain fungal species and are known to impose severe health effects on both humans and animals. In most cases they...
Replacer for sugar (sucrose) in snack seasoning
Hi, I am working on sugar reduction or replacement of sucrose in snack seasoning. As we know sucrose is one of the major ingredient in snack seasoning, it's quite challenging to reduce or replace it....
Role of %RH in product shelf life studies
What is the role of %RH in accelerated shelf life studies. Anybody can explain please me.
Nutritional Value of Grain-Based Foods
 Grains are fundamental in the daily diets of many people worldwide; they are used for the production of p...