FOOD MATH

Math of Food

All Questions (1405)

2

Liquid Caramel

Need some help anyone knowing how to produce liquid caramel color Type-III, Type-IV,

2 Answers •Asked by @ashutosh • 2/25/2020
4

Need product development

Need product development details for bhelpuri and panipuri any help will be appreciated

0 Answers •Asked by @pawans83 • 2/23/2020
2

Measuring proteins of cheese!

Do you have any method for measuring cheese protein?

1 Answer •Asked by @imrana • 2/22/2020
15

Tannin content

How can we reduce the tannin content from fruit peel? Im working on the pomegranate peel usage in food product. But the main problem is its bitter taste and tannin content. Please suggest method to re...

3 Answers •Asked by @sanober.fatima • 2/21/2020
3

FSSAI Issues Directions on Packaging of Drinking Water and Migration Limits of Antimony and DEHP

FSSAI has issued directions dated 07 February 2020 regarding the immediate operationalisation of Food Safety and Standards (Packaging) Amendment Regulations, 2020 relating to specific migration limits...

0 Answers •Asked by @madhav.kumar • 2/20/2020
1

Professional Cv

hi everybody! Nice to be part of this platform. I hope I can be useful in the future. My name is Maytham Alameri, I did a master's in food engineering and technology at Lund University, Sweden. now...

2 Answers •Asked by @maytham.alameri • 2/19/2020