FOOD MATH

10

Non-dairy whipping cream

Hi guys, What would be the recommended storage temperature of Non-dairy whipping cream? It is UHT processed(142'c for 5 sec).

1 Answer •Asked by @ssddani • 12/1/2023

1

Spice sterilization

What is the effective one for spice sterilization. UV treatment or steam sterlization. Though theoreticaly UV is nutral to color or heat energy, there is a little use of UV technology, any reason?

0 Answers •Asked by @salam1603 • 11/18/2023

41

How i can reduce fats of chips

Hello we want to produce potatoes chips with batch producing after frying we have a lot oil in product how we can reduce of oil in chips

16 Answers •Asked by @azamat1 • 11/14/2023

2

Sucrose substitution in cake systems is not a piece of cake

Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain H NMR showed that water in the viscous aqueous phase isolated from cake batter by ult...

0 Answers •Asked by @admin • 11/4/2023

18

Helping out a future Food Science Graduate

Hi all! I'm conducting a research project for my dissertation on how packaging and emotive language can influence consumer perception of meat and plant-based alternatives, and I need your help collec...

5 Answers •Asked by @mattbarrett23 • 10/31/2023

1

Silicon Dioxide Replacer

Dear All, I am presently using Silicon dioxide as a anticaking agent. Can any one of know suggest me the better/equivalent replacer for silicon dioxide. Regards, Bhise

2 Answers •Asked by @bhisedn • 10/28/2023

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