FOOD MATH

Math of Food

All Questions (1405)

6

Sodium alginate

What is the chemistry behind the gelling property of sodium alginate ?

1 Answer •Asked by @utkarsh.singh • 7/13/2024
2

Function of tetrasodium diphosphate and trisodium diphosphate in meat

What is the difference between the function of tetrasodium diphosphate and trisodium diphosphate in meat? I have 2 phosphate ingredients that only differ in that, one has tetrasodium diphosphate and...

2 Answers •Asked by @mpil96 • 7/13/2024
1

Food safety culture, microbial risk assessment, testing and digitalization

Food chat n. 2 is out with Francois Bourdichon, Ph. D.! Topics: 4:33 #Foodsafety #culture 20:25 Challenging your knowledge 21:22 We tested: now what? 22:05 On #microbial #riskassessment 28:52 #Digita...

0 Answers •Asked by @cesarevarallo • 7/13/2024
5

Silver or pearl metallic pigments suitable for beverages

Hello, We are looking for silver or pearl metallic pigments suitable for beverages without TiO2. Any suggestions please? Thank you.

0 Answers •Asked by @admin • 7/12/2024
9

Biological Importance of Essential Oils

Essential oils are the volatile compounds having the oily fragrance. Essential oils are obtained from the different plant parts, and they are extracted from the different techniques and the most pr...

2 Answers •Asked by @admin • 7/6/2024
9

Amino Acid Taste properties

Why does the free form of amino acid is tasteless? How does the mechanism of a sequence of amino acids in giving taste?

3 Answers •Asked by @ainiimud • 6/29/2024