FOOD MATH

Math of Food

All Questions (1405)

7

Autoclave mapping - Thermal validation in a Meat Food Industry

Hello everyone, I would like to know if there are any kind of books, articles to recommend regarding the following topics: - **thermal validation & ** **pasteurisation** indicators in industrial...

2 Answers •Asked by @imad-sk • 1/22/2023
8

Leaf Protein Isolate

Hello everyone, We are developing a a method to extract RuBisCo protein from leaves. We want to know 1. What is the industrial feasible method to extract the protein 2. How could we dechlorophylli...

2 Answers •Asked by @brijesh.patel • 1/19/2023
9

Chocolate donuts

Hi there, first time using this platform, so I hope I am not doing so inappropriately! Anyway, I have a question regarding baking: I see a lot of chocolate cake donuts (which makes sense, chocolate ...

4 Answers •Asked by @kyle • 1/19/2023
12

Why bulging issue happened in ketchup sachet

Dear Technocrates, Appreciate your support to share possible root cause of tomato ketchup having bulging issue - refer the attached pic. Upon micro analysis, No bacterial growth noticed. Is it re...

4 Answers •Asked by @sudheer.k.garg • 1/19/2023
10

Nutritional labeling

Is anyone knows how to calculate the nutrition information and nutrition labeling calculation Can anyone share related books or references. Thank you

1 Answer •Asked by @ka04mn421 • 1/18/2023
48

Plant based yogurt

Hello. I have been trying to develop a plant based yogurt from millet, brown rice, cashew and coconut cream. It tastes great. However I find my self facing some issues with the culture. I went for S. ...

14 Answers •Asked by @shivangidii • 1/18/2023