FOOD MATH

Math of Food

All Questions (1405)

5

What is Campylobacter infection?

Campylobacter infection, or campylobacteriosis, is an infectious disease caused by Campylobacter bacteria. It is one of the most common causes of diarrheal illness in the United States. The Foodborne ...

0 Answers •Asked by @admin • 9/15/2019
1

Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato

#### Abstract This study aimed to evaluate the effects of temperature, time, and thickness of tomatoes fruits during adiabatic drying process. Dehydration, a simple and inexpensive process compared t...

0 Answers •Asked by @admin • 9/15/2019
2

25th World Congress on Food Science & Technology

Food Conferences is overwhelmed to announce the commencement of 25th World Congress on Food Science & Technology [https://foodscience.foodtechconferences.com/] which is going to be held on November 11...

0 Answers •Asked by @emmapar59697883 • 9/11/2019
2

Spicing of dry fruits

Please guide me for methods of spicing of cashew nuts...for commercial purpose

1 Answer •Asked by @aditya.sand • 9/10/2019
3

ATP increase after sanitation

I am facing a problem in ATP bioluminescence. After washing a surface, the ATP decrease. Then the same surface is sanitized by alcohol and ATP increase after sanitation instead of decreasing!! Any h...

0 Answers •Asked by @kawthar.saleh • 9/9/2019
4

Best before and use-by dates

**Understanding 'best before' and 'use-by' dates on food labels and how you must treat them differently.** Food may contain bacteria and if stored for too long or at the wrong temperature, can caus...

0 Answers •Asked by @admin • 9/9/2019