FOOD MATH

Math of Food

All Questions (1405)

5

Maillard Reaction - 5 things you might not know about non-enzymatic browning!

Maillard reaction is used by the flavor and food industry for the production of unique reaction flavors. These flavors are complex building blocks that provide similar aroma and taste properties to th...

1 Answer •Asked by @scienceoffood • 4/18/2020
0

Software for food safety

Can someone helping me answering this survey? Thank you! https://www.surveymonkey.com/r/CJGBTTG

0 Answers •Asked by @jennifer.medina • 4/18/2020
20

Cake decoration gels

What is the role of sodium citrate in cake gels? Will it has a negative impact on structural properties of gels?

6 Answers •Asked by @jeeduj • 4/17/2020
1

Sensory evaluator

Anyone sensory evaluator in this group? As main profession. I need a help pls

2 Answers •Asked by @dinesh • 4/17/2020
20

Low-methoxyl pectin gelatin

Hello everyone! I have been working in the prototype development of a vegan gummy candy. I am using low methoxyl pectin, with calcium propionate and/or guar gum but I cannot form any gel!! Any exper...

6 Answers •Asked by @carlam • 4/16/2020
5

Effects of Radiation Technologies on Food Nutritional Quality

Generally, foods are thermally processed to destroy the vegetative microorganisms for food preservation. However, only thermal treatment triggers many unwanted biochemical reactions, which leads to u...

3 Answers •Asked by @admin • 4/15/2020