All Questions (1405)
GC-MS Meat fatty acid
Hello everyone, I need your help. I am a graduate student and I'm doing research on improving beef quality. In analysis, I want to look at fatty acids C14:0, C16:0, C18:1 (w-9), C20:3(w-6, DGLA), C22...
Titrable acidity
How to determine titrable acidity in fatty food like butter <center> <script type="text/javascript"> atOptions = { 'key' : '6632be4d230e63f0ddcff49464393201', 'format' : 'iframe', 'height' : 90...
Moisture content differential in malted grains
Hello guys. I'm looking for a possible scientific explanation to a differential in moisture content of malted grains. So the grains labeled A, B and C were steeped in water at the same time. But durin...
Microorganisms in Honey
Honey is a product with low water activity because of the great amount of sugars (fructose and glucose), and also it has antimicrobial compounds derived from flowers or because of its transformation p...
Hazard Analysis Critical Control Points (HACCP)
Food is the basic need of People and in the recent years world has progressively moved towards the processed food.The Food processing Industries are now broadly classified and are expanding very rapid...
Cocoa CRISPR: Gene editing shows promise for improving the ‘chocolate tree’
Use of the powerful gene-editing tool CRISPR-Cas9 could help to breed cacao trees that exhibit desirable traits such as enhanced resistance to diseases — By Penn State The cacao tree, which grows in...