All Questions (1405)
Alternatives for Sugar Replacement in Food Technology
Abstract The physical, chemical, thermal, rheological, and sensory characteristics of spreads with noncarbohydrate nutritive sweeteners (such as polyols), produced on ball mill, could be predicted. ...
Decision tree
Hi all Kindly i want to make a systematic decision related to categorization of control as CCP or OPRP Ie. How can i differentiate between choose control for specific hazard by CCP or OPRP according ...
Food conferences
Hi, I am new here and I am happy to join you all. Please I need recommendations for food science and technology conferences organised by universities around the world. Thank you.
Iso FSMS Manual
Dear All, Kindly advise how to make ISO FSMS dou for newly starting a bakery units ( bread, bun, cookies, plum cakes and other filling cakes) thank you
Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process
## Abstract In extra virgin olive oil (EVOO) extraction process, the occurrence of yeasts that could affect the quality of olive oil was demonstrated. Therefore, in this work, at first, the yeasts oc...
Can you share what do you think about monosodium glutamate (MSG)
can you share what you know about monosodium glutamate (MSG) thanks