FOOD MATH

Math of Food

All Questions (1405)

2

Formulating water enhancer

Hi, I am trying to formulate a water ehnancer with all natural ingredients. Please put in your suggestions.

1 Answer •Asked by @deepugeorge14 • 7/4/2020
14

Introduction to the microbiology of food processing

Microbiology refers to the study of microorganisms. As the name suggests, microorganisms are organisms that are so small they can only be seen using a microscope. Bacteria, fungi (such as yeasts ...

6 Answers •Asked by @admin • 7/4/2020
9

New food preservation technologies

Hi all, Of course there are a lot of articles about new food preservation technologies on the net but i am wondering is there anyone experienced that technologies in fstdesk family? Technologies as ...

2 Answers •Asked by @admin • 7/3/2020
12

Syneresis in Cheeses

I am formulating cold pack and reformed cheeses that seem to be working well with one exception. When I add dried cranberries to either formulation I'm having a problem with syneresis. I haven't had t...

4 Answers •Asked by @peican • 7/2/2020
1

About the Food Chemistry category

Food chemistry related questions should be in this ctegory.

0 Answers •Asked by @admin • 7/1/2020
19

Inversion rate of sucrose

Hi All, Please imagine a product with below recipe; ![image|647x500](upload://8iclbasIM9xx8QHp4n9BiWtEQkO.png) Mix this ingredients in a open cauldron, cook the mix until 120 C about 2 hours w...

19 Answers •Asked by @admin • 7/1/2020