FOOD MATH

Math of Food

All Questions (1405)

3

Virgin Olive Oils

[Virgin Olive Oils: Environmental Conditions, Agronomical Factors and Processing Technology Affecting the Chemistry of Flavor Profile](https://feople.io/t/virgin-olive-oils/1163) **Abstract** Olive ...

0 Answers •Asked by @admin • 7/23/2019
4

Sensory Evaluation

Need More About This Topic, So Please Help.

1 Answer •Asked by @dmbasheer • 7/22/2019
3

Ice Cream Raw Material

Looking for any Innovative Idea and Ingredients for Ice Cream/ Frozen Dessert.

0 Answers •Asked by @raisaurabhrai • 7/22/2019
2

Plasma Technology In Food Preservation

Food preservation methods have recently become one of the most frequently discussed issues. One of these preservation methods is microbiological inactivation. Various heat treatment techniques such as...

0 Answers •Asked by @admin • 7/21/2019
6

Labne Production

Labne is a fermented dairy product. This product is made by standardization of fat and dry matter and using yoghurt culture. It has a slightly acidic flavor. Its color is milky white and its structu...

2 Answers •Asked by @admin • 7/20/2019
2

Use of natural sweetener Stevia

How to maintain TSS ( *Total soluble solid* ) of aonla nectar while we use STEVIA instead of table sugar.

2 Answers •Asked by @shivdatt.khode • 7/17/2019