All Questions (1405)
Oil and fats adulteration
can any one share detail note onRapid detection of fat adulteration in bakery products using Raman and near- infrared spectroscopies
Pulsed Electric Fields for Food Processing Technology
Pulsed electric fields PEF is a non-thermal method of food preservation that uses short pulses of electricity for microbial inactivation and causes minimal detrimental effect on food quality attribut...
Water activity and Reaction Rates
I have three products with the following water activity & moisture content. Can you tell which reaction should I be more concerned with for each product? Please base all answers solely on this graph ...
Shortening alternative
I need to use a shortening source with 0 transfat and healthy for children 3 years and above. Butter has Atleast 1 unit trans fat can't use that. Can you suggest which I should use?
Open Ended Question
Are food scientists/technologists great cooks/chefs as believed? Discuss?
Food products and their indices of failure
Hi Everyone! Can you share a few food items and their index of failure? I'm doing research about shelf-life determination and would like to hear from you. I'll give a few examples: 1. Chips * Fat ...