FOOD MATH

Math of Food

All Questions (1405)

10

Phosphorus Pentoxide (P205) Determination Method

Hello, I would like to ask if anyone of you knows a reference method for P2O5 determination. Our lab uses Alkalimetric Titration (based on the procedure) in determining the P2O5 content of our manufa...

1 Answer •Asked by @amateur • 7/20/2021
6

Anyone using E471 in biscuits

Hi, We are traditional biscuits manufacturer which have high fat, milk content looking to extend shelf life and taste. We make biscuit varities of oats, tuttyfruity(canned papaya) and cumin. We are ...

2 Answers •Asked by @sharanpavan • 7/19/2021
9

Guidance regarding article writing

Need guidance for selection of topic and writing research article in the field of food chemistry

4 Answers •Asked by @awais • 7/19/2021
14

Traditional production of Isolated soy protein(ISP)

Hello fellow scientist. I am producing sausage (cooked sausage-Vienna) one of the components I use is soy isolated protein which has been difficult getting it locally but we have a lot of soybeans, ki...

12 Answers •Asked by @mrambakilavo • 7/19/2021
8

Is necessity to print nitrogen purged in the pack?

currently we are using the Nitrogen in the Food products while packing for the product freshness, or many reasons. Does FSSAI says the E No of nitrogen should be printed on the LAbel of product?

2 Answers •Asked by @prabhankush • 7/16/2021
2

L-Theanine

Hello everyone, I’d love your advice... Can we use L-theanine in beverages? Are there any restrictions? Thx dears..

0 Answers •Asked by @mohamed.salah • 7/15/2021