FOOD MATH

Math of Food

All Questions (1405)

6

Preservation of Salmon Eggs (not for consumption)

I was wondering if any of you could humor a question I have regarding the preservation of raw salmon eggs at room temperature. I am interested in making Chinook Salmon eggs, or roe, shelf stable thr...

7 Answers •Asked by @lyndonangus • 11/1/2022
10

Seasoning processing with Hydrogenated fat

Hello fellow food scientist, I need ideas from you about how I can mix hydrogenated fat with other powder ingredients. I am trying to process seasoning cubes but I am finding it difficult to blend th...

10 Answers •Asked by @ogunleye.dunsin • 11/1/2022
1

Instant Chat - New Feature

Hi all, Instant Chat feature is active on FSTDESK now. For details please check below images. ![image|231x500](upload://3A19Qv4xLj6VsQUnzzhVgcEjMVm.png) ![image|569x96](upload://1IJUKfaoZ6tgreXZp...

0 Answers •Asked by @admin • 10/29/2022
40

Microbial activity

How can we minimize the microbial activity of date syrup?

10 Answers •Asked by @dilaragm • 10/27/2022
1

Jelly bean

Hello, I want to develop jelly beans, but when I add the flavor I will add the jelly beans, at what degree is the phase added, I would be very pleased

2 Answers •Asked by @dilaragm • 10/25/2022
16

Jelly / Gummy Candy Production

Merhabalar ben ödevim olarak jelibon geliştirmek istiyorum ancak jelibomnuma ekleyeceğim aromayı hangı fazda kaç derecede ekleniyor bulamıyorum.Yardımcı olursanız çok sevinirim

13 Answers •Asked by @dilaragm • 10/24/2022