Food Science & Technology

Hi, can someone help me with the Potato thins manufacturing process ( plain/flat form of PRINGLES) and and what all additional machineries that the crackers manufacturer needs to install. 1 post - 1 participant Read full topic

Multigrain chocolate Dry or toast the multi grain to start off with a lower moisture. I would coat the multi grain ball, if I was you with a solution of gum Arabic or Gum Acacia. The coating gums gives the chocolate coverture a binding surface area instead of the difficult multi grain surface. https://ift.tt/3h1zULX

Want to coating peanut like Balaji Katak Batak Today, I will make the coated shining peanut and will share the recipe with you, than we both will co-ordinate in this matter, but you have to give your mail id https://ift.tt/3jkSj86

Chocolate panning and hard sugar panning ILLEXAO™ gives your chocolate new advantages. Perfect your chocolate’s taste, texture, softness, and hardness with a consistent result. Avoid softening and bloom on chocolate. Reduce costs. And much more. https://ift.tt/2StOZw6

Silver color coated dragees Taimoor the idea is clear…about luster coating which is generic in the confectionery industry. I think I have done that also during the panning of dragees during my confectionerywork years ago. https://ift.tt/3qH8a2t

Terahertz Non-Contact Monitoring of Cocoa Butter in Chocolate Chocolate is widely enjoyed in many sweets and foods all over the world. In cocoa butter, fatty acids combine together and give cocoa butter 6 different types of crystals: γ, α, β’(III), β’(IV), β(V) and β(VI). https://ift.tt/3A2dDFa

Validation Allergens We have a validated cleaning procedure for after dairy allergen process. We swab the machine surface with Agrastrip Casein from Romer Labs with LOD 1 mcg/25 cm^2 casein (https://ift.tt/3hcxkRW). https://ift.tt/3dfM9Sw

Chocolate bars recipe thoughts and opinions Not necessarily. A low enough water activity can keep it shelf stable for the 6 months you are looking to get. Honey is a good humectant. I would say keep the shelf life study going until 6 months has elapsed and consider preservatives or reformulation if the bar is not acceptable after this time. https://ift.tt/3qrgN0G

Detect meat fraud with MasSpec Pen Technology in seconds Wow, really interesting and usefull for meat industry. This special pen can dedect meat type in seconds. You can detect food froud (meat) easily with this pen. https://ift.tt/3xWCTLb

Recyclable packs and cooking bags Hi there, I work for a poultry company and we have a project to change our packages for recyclable. https://ift.tt/2T2lbHs

Hi there, I work for a poultry company and we have a project to change our packages for recyclable. I’d like to know if anyone has any material to share about this subject and we have a product packing into cooking bags but we are looking for improvements as no cracked bags after the oven, has anyone more information about it? Thank you. 1 post - 1 participant Read full topic

The method that Afghans keep their grapes fresh Thanks for the video. Quite interesting and a simple approach. Similar to what @Roy mentioned, the naturalness of the products are usually experienced when such clay materials are used. Such methods are applied for various drinks, foods in different countries. https://ift.tt/3gWk4Cf

Masking undesirable notes in a nutraceutical drink Since these are the ingredients, I am sure you might have worked on different ratios of these ingredients before coming up with this final formulation. And that would mean that you already know the source (from among the above ingredients) of that bitter or bad Flavor. https://ift.tt/3zUGtY9

Beer preparation You can aerate the beverage so that air will oxidizes the sulfites, then you carbonized with CO2 ,then bottle it. https://ift.tt/2U0K8TB

Labelling of Jars before fillings of Jars during Powder filling Dear Food professionals and students, what do you suggest if it is possible to have labelling of Jars before fillings of Jars during Powder filling? Looking forward to know your valuable inputs. https://ift.tt/2T4kw88

Hello Everyone …I need your innovative Suggestions for Soyabean by Products/ Soya based nutritious products. 1 post - 1 participant Read full topic

Ohmic heating in the food industry Ohmic heating is one of the new food processing technologies developed using the electrical properties of foods. https://ift.tt/3d9PUZG

Biyogüvenlik kurulu ve komitelerin çalışma usul ve esaslarına dair yönetmelik MADDE 1 – (1) Bu Yönetmeliğin amacı, Biyogüvenlik Kurulu, uzmanlar listesi ve Komitelerin oluşumu, çalışmaları ile görev ve yetkilerine dair usul ve esasları belirlemektir. https://ift.tt/3zXlpQI

The Importance of UV-Vis Spectroscopy: Application in Food Products Characterization There is a great concern about the quality of food products in the current market, since adulterations of them can lead to financial loss and damages to consumer health. https://ift.tt/3jgx07D

How to get plasticity texture on Vegan butter? Hi everyone! I have a stable emulsion in my system, so I am guessing that it has to do with the crystallization process of the fat. https://ift.tt/2SSrayv

Food nutri score Nutritional rating systems are used to communicate the nutritional value of food in a more-simplified manner, with a ranking (or rating), than nutrition facts labels. A system may be targeted at a specific audience. https://ift.tt/3gZazRC

Hi everyone! I am trying to make a vegan butter with coconut oil as the base, and I found that as the butter emulsion crystalizes and stays in the cold temperature, it will turn rock solid instead of soft and spreadable (like margarine plasticity texture). I have a stable emulsion in my system, so I am guessing that it has to do with the crystallization process of the fat. Does anyone know how the margarine crystallizer works to make that plastic texture? can I apply the same process to my vegan butter? or is there any suggestion for a better way to crystalize my vegan butteremulsion better? 1 post - 1 participant Read full topic

Food Formulation and Nutrition Labeling in Google Sheets Nutrasheets is an add-on that allows you to formulate foods and generate nutrition labels in Google Sheets. Nutrasheets can: Nutrasheets can be used for free by installing it from Google Workspace Marketplace or under the Add-ons menu → Get add-ons in Google Sheets. https://ift.tt/3wRoPTd

Hello Fellow Food Scientists, Nutrasheets is an add-on that allows you to formulate foods and generate nutrition labels in Google Sheets. Nutrasheets can: Create formulas, streams and batch sheets Select from 350,000 ingredients to insert into your formulas or create custom ingredients Create and customize US Nutrition Facts in 6 different formats including dual column nutrition facts Create and customize ingredient and allergen statements for formulas Export labels as PDFs for use in packaging graphics Nutrasheets can be used for free by installing it from Google Workspace Marketplace or under the Add-ons menu → Get add-ons in Google Sheets. Learn more about Nutrasheets, create US nutrition labels, and sign up for a free 1 month trial of Nutrasheets Pro at www.nutrasheets.com . Let me know if there is any opportunity to help. Thank you, Ben Gross Chief Solutions Architect Nutrition Engineering LLC ben.gross@nutrasheets.com 1 post - 1 participant Read full topic

Freezing thawing and conversation meat Hello I have to do a presentation on freezing and thawing and conversation meat,I need your help it’s very important for me to do this because I’m graduating on food technology can someone send me a link or something where can I learn more about this topic. https://ift.tt/3xQz8XN

Flavor development and production Could anyone suggest a non alcoholic formula for lemon, mango, banana, orange etc flavor development in a small scale. https://ift.tt/3vOxNPA

Let’s talk about any new food info, product or ingredient Let’s exchange any new information or knowledge or food ingredient that you came across recently. Monatin is something new to me. An alternative natural sweetner. It has the taste profile of aspartame. 3000 times sweeter than sugar, less calories. https://ift.tt/3zFHS4x

Non Palm Solution it’s vegetable oil with similar fatty acid composition with palm oil. if anyone is looking palm oil alternative, please let me know so we can discuss more detail. this oil has many other application. https://ift.tt/3gQHo2N

Shrimp ammonium smell as an effect of drying We are developing a new shrimp product using vacuum microwave drying. The shrimp is top quality consumer grade shell-on. Nothing special about sulphites or phosphates - everything is below the norm. Cold chain is unbroken. We receive IQF freezed product of 82% moisture. https://ift.tt/3iW49Fu

Aging of grains and pluses Hello, I’m very curious about aging of grains and pulses. How to know if grains or pulses you purchased from market to manufacture a food product is fresh or old? Using old raw material can deteriorate the finished product and to prevent this what test should be done or machinery required. https://ift.tt/35DsVlJ

Frozen dairy cream 35% fat I am working on Dairy frozen cream pasteurized only not UHT. Issue/ problem of phase seperation when the cream is thawing at ambient temperature. Can any one suggest me which stabilizes/gums and emulsifier help to control the phase seperation on thawing. https://ift.tt/3gJH33n

Fermented Shark Wow…such a wonderful video…Pretty long video, but quite a bit of detailed information. Many thanks. https://ift.tt/3gOe2SF

Research ideas about processed cheese thank you Mr. Edgardo for positive response. Kindly suggest me about pasteurized blended cheese: to obtain/improve quality by replacing the material like emulsifier, starch etc or fortify to improve nutritional & textural value and lower the cost of final product. https://ift.tt/3vJioQo

Legal regulations on plant-based dairy products The increasing trend of vegan nutrition and the acceleration of scientific studies on the subject have pushed states to various legal regulations. Protecting the consumer rights and preventing unfair competition are the basis of the regulations and policies. https://ift.tt/3cXAhVd

Starter cultures for plant-based vegan fermented products According to what criteria should the starter cultures to be used in the production of plant-based vegan fermented products (eg. yoghurt) be selected ? Which bacteria are preferred ? https://ift.tt/3qbsOHz

Let's talk about cheeses What is Quark? One of the most exciting things we’ve been involved with this year has been the launch of Graham’s Quark, in both Natural and Vanilla flavours. Understandably, we’ve had a fair few questions about the product, so we thought we’d take the opportunity... https://ift.tt/3qd7lhs

Cheese stability Thank you for doing the Google search & sharing the pdfs. Appreciate that But I guess, my question was not read properly. The google search does commendable job in getting points related to Manufacturing of cheese & extending shelf life . https://ift.tt/3gP8rLR

Milk & Milk Products Actually ,you can search it yourself if you just exert some effort. The web is a repository of many books which just need diligence from the searcher to find it. https://ift.tt/3cVB9d0

MohR Method (Determination of Chloride Ion Concentration by Titration) Where can I get an official procedure for mhor method. Our lab uses this method in our products salt analysis, our work instruction does not include references for the method we are using. I am thinking where can i get some references. https://ift.tt/3zFV8pF

Effect of environmental stresses on the survival and cytotoxicity of Shiga toxin-producing Escherichia coli The objective of this study was to determine the effect of environmental stresses on the cytotoxicity of Shiga toxin-producing Escherichia coli (STEC). STEC O157:H7 and six non-O157 STEC strains (O26:H11, O103:H1, O104:H4, O111:NM, O121:NM, and O145:NM) were subjected to osmotic (aw 0.95–0. https://ift.tt/3q9Euui

Aflatoxins content Aflatoxin formation is directly proportional to the moisture of the food. This is partially prevented if the product is well dried before storage. Storage conditions are important for this. https://ift.tt/3gFyGo8

AOAC Official Methods of Analysis Dear Roy, Don’t be so emotional, I have not mentioned to get this book illegally, further to your knowledge previous versions of this book are available and downloadable easily. I am very astonished to see your attitude. Regards https://ift.tt/3cUrrHQ

Introduction to the microbiology of food processing Microbiology refers to the study of microorganisms. As the name suggests, microorganisms are organisms that are so small they can only be seen using a microscope. Bacteria, fungi (such as yeasts and molds), protozoa, viruses, algae, and some parasites are all types of microorganisms. https://ift.tt/3zAZz5g

Nutritional Value of Grain-Based Foods Grains are fundamental in the daily diets of many people worldwide; they are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, and snacks. https://ift.tt/3gEg5tS

Biscuit and bakery products Hello, guys am currently working on a biscuit recipe which I have progressed very well on the recipe except that the biscuit is still tough and I don’t get to have those air spaces/porous spaces in the biscuit. can anyone please tell me what I can do here? https://ift.tt/35AsZCX

Antifoaming agent Dear fstdesk Greeting Regard to my subject I am looking for method for adding an antifoaming agent to frying oil. Most food additives literature’s mention the dosing percentage only, and I didn’t find any thesis highlight to the proper method of addition. https://ift.tt/3gEZnKQ

What do you think about GMOs? What do you think about GMOs? Here are some explanations from FDA. https://ift.tt/3q8OvYS

Puff pastry hi everyone! In the company I work for, we sell puff pastry dough to our customers. When our customer analyzes the puff pastry, the pH level of the product is high. The water and salt values ​​are ideal, but the pH is high. What are the reasons for pH increase during puff pastry storage? https://ift.tt/3xrWRNq

Sodium alginate The chemistry of alginate gelling is well known…as a food technologist you should be familiar with it. If not its primarily divalent - univalent ion exchange.The soluble sodium ion in sodium alginate is displaced by calcium ions forming the denser calcium.alginate gel… https://ift.tt/2SJqsDu

Determining the chloride To determine the chloride in water I tested the chloride test of water. https://ift.tt/3iP8EBp

Trans fat in Bakery products Yes, with more regulations and labeling requirements, and especially since bakery products might have trans fats, they are now wanting to have this analysis. https://ift.tt/3q5vsi4

Oxygen Scavengers: An Approach on Food Preservation Many foods are very sensitive for oxygen, which is responsible for the deterioration of many products either directly or indirectly. In fact, in many cases food deterioration is caused by oxidation reactions or by the presence of spoilage aerobic microorganisms. https://ift.tt/3xyhKXm

Water Quality Parameters Since the industrial revolution in the late eighteenth century, the world has discovered new sources of pollution nearly every day. So, air and water can potentially become polluted everywhere. Little is known about changes in pollution rates. https://ift.tt/3wEoByF

What is FSTDESK? FSTDESK is a discussion platform focused on only FOOD SCIENCE & TECHNOLOGY. It is an UNIQUE platform, there is no similar one in the world. https://ift.tt/35DP0kd

Tulum Cheese Production Tulum cheese production is made in two types, dry and pickled, which differ greatly from each other in terms of production technique and appearance. Although pickled production is generally seen in the Aegean region, dry type tulum cheese is mainly produced in other regions. https://ift.tt/3q9bPWm

Sausage Production During the searches, it was determined that the shelf life of the salt pressed meat was longer. It has been discovered that salt can benefit from spices after it has been found to extend the shelf life of meat. https://ift.tt/3qfBug3

Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food Aflatoxins (AFs) are among the most harmful fungal secondary metabolites imposing serious health risks on both household animals and humans. https://ift.tt/3qkGErn

What Is Modified Atmosphere Packaging (MAP)? The modified atmosphere packaging method is one of the most common methods used in food preservation. MAP is one of the most important food preservation techniques that preserves natural quality and extends the shelf life of fresh or minimally processed foods. https://ift.tt/3xy7ApW

Hard sugar panning and chocolate panning Hard sugar panning or chocolate panning is an art i think. It is not an easy job, you have to know all details to make a perfect product. If you have questions about sugar panning and chocolate panning please ask it by comment. https://ift.tt/3gEF6DY

Mevzuat arama motoru Mevzuatlara ulaşmak artık çok daha kolay. Aradığınız mevzuata gelişmiş arama motoru ve kullanıcı dostu arayüzü sayesinde mevzuatlar.net’te kolaylıkla ulaşabilirsiniz. https://ift.tt/2SI89yo

Plastic rice It’s a fabricated rice ,made by mixing rice flour ,grits ,little salt, distilled monoglycerides ,some enrichment or fortification blend , then passing it through a twin screw extruder that comes put from a die that simulates rice grain in appearance. https://ift.tt/3gM483V

Free fatty acids Analysis of fatty acid profiles of free fatty acids generated in deep-frying... During the deep fat food frying process, the frying media, oil, continuously degenerates when exposed to high temperature, oxygen and moisture. https://ift.tt/2Safk2h

Increasing shelf life of products Hello, how can I extend the shelf life of products such as chickpeas, beans and borulce, as legumes are boiled. https://ift.tt/3iP0KIf

Determination of Carnosic acid in rosemary Determination of carnosic acid in Rosmarinus officinalis L. using square wave... A new, fast, sensitive and simple voltammetric method is established for the direct determination of carnosic acid (CA). https://ift.tt/35CdOsE

Starch gelatinization In the most basic language , the process of breaking down the bonds of starch molecules in the presence of water and heat allowing the hydrogen bonding sites ( the hydroxy hydrogen and oxygen) to engage more water. This dissolves the starch granules in water. https://ift.tt/3gKWHtP

Food Flavourings sometimes it is good to put questions as what it is aimed for…Here i am not sure may be you synthesized the chemical and you are just looking for its quality or shelf life based testing. https://ift.tt/3gZGHEL

Upcoming beverages Can anyone help me out regarding usage of THC & CBD extract from Cannabis plants (From leaf & seed part as per legalize) in my Carbonated beverages formulation? https://ift.tt/3cQ6QnY

Cracks on Whipping Cream Dear Professionals please guide how to control cracks on whipping cream cake during storage in refrigerator after decoration. And how to improve whipping ability I mean how to increase strength. https://ift.tt/2Sa6r8N

Is anyone aware what would be the PU (Pasteurisation Units) value required for water-based high acid drinks to be shelf-stable when pasteurising in a pasteurisation tunnel? pH is under 4 1 post - 1 participant Read full topic

Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects Abstract The physical, chemical, thermal, rheological, and sensory characteristics of spreads with noncarbohydrate nutritive sweeteners (such as polyols), produced on ball mill, could be predicted. https://ift.tt/3wCFFEW

Olive Oil Phenols Olive oils contain numerous substances that have a beneficial role in human health. Phenols are natural compounds that are present in extra-virgin olive oil (EVOO), and they are produced at the malaxation step of the olive oil production. https://ift.tt/2S4sTA7

Changes in Cashew Apple Juice Flavor after Tangential Microfiltration Process Cashew is a highly nutritive fruit native to Brazil, but the high astringency of its integral juice limits its acceptability and consumption. Using tangential microfiltration process it is already possible to reduce up to 97% of the tannin present in the cashew juice. https://ift.tt/3q27kwG

Use of Natural Antimicrobial Agents: A Safe Preservation Approach Microorganism contamination at various stages of food chain is one of the major causes for food spoilage that ultimately leads to food waste, increasing food insecurity issues and substantial economic losses. https://ift.tt/3wzbtdW

Determination of Natamycin in Turkish Yoghurt This study was aimed at developing RP-HPLC method for determination of natamycin in Turkish yoghurt. Chromatographic separation was achieved on a C8 column (150 mm × 4. https://ift.tt/3q3ZVge

Pyrolysis of Table Sugar Table sugars were pyrolyzed at different temperatures (300, 400, and 500°C) in a fixed-bed reactor. The effect of pyrolysis temperature on yields of liquid, solid, and gaseous products was investigated. https://ift.tt/2SFDz8J

Antimicrobial Activity and Mechanism of Action of the Amaranthus tricolor Crude Extract against Staphylococcus aureus and Potential Application in Cooked Meat Amaranthus tricolor has been reported to contain some antimicrobial compounds, such as alkaloids, polyphenols, and terpenoids. However, its effect on Staphylococcus aureus has been less well researched. https://ift.tt/2TKByII

Food Additives and Processing Aids used in Breadmaking The main classes of additives used in breadmaking are: (i) oxidants/reductants; (ii) emulsifiers; (iii) hydrocolloids; and (iv) preservatives. The main processing aids used are enzymes. https://ift.tt/3vwPaUV

Induced Ripening Agents and Their Effect on Fruit Quality of Banana Abstract Ripening is a genetically programmed highly coordinated irreversible phenomenon which includes many biochemical changes including tissue softening, pigment changes, aroma and flavour volatile production, reduction in astringency, and many others. https://ift.tt/3cOSqnY

Efficacy of Plant Antimicrobials as Preservative in Food Safe and hygienic food is a requirement for a healthy society. The problem of food-borne outbreaks has built a challenge against the food and health regulatory authorities to control the pathogenic microorganisms. https://ift.tt/3cMWaq4

Importance and Applications of Ultrasonic Technology to Improve Food Quality Nutritional value and quality of food products are very important for a healthy life of human beings. https://ift.tt/3iLNnsj

Sewage Polluted Water Treatment via Chitosan: A Review Due to the increasing scarcity of water, wastewater treatment and water conditioning are one of the major future issues. https://ift.tt/3vwOZJf

Nanostructured Colloids in Food Science Nanostructured colloids are materials with at least one dimension in the nanometer range (<100 nm). Such materials find multiple and exciting applications in various areas of food science, and can lead to development of new and innovative food products and ingredients. https://fstdesk.com/t/nanostructured-colloids-in-food-science/5177

A Global Presentation on Trends in Food Processing Nowadays food processing has reached a level that is hard to imagine. Food processing is almost omnipresent. Almost all food consumed in almost all settings is now processed in some way. https://ift.tt/35wn4Pi

High Hydrostatic Pressure Treatment of Meat Products High hydrostatic pressure (HHP) treatment has been described to improve the microbiological safety and shelf life of ready-to-eat (RTE) meat products, as a nonthermal decontamination technology in the meat industry, applied at pre- or post-packaging. https://ift.tt/3gEGu9M

Formulation of Functional Yogurt by Cofermentation of Milk and Papaya Fruit This study was carried out to determine the potential of adding Fresh skinned papaya pulp (FSP) into yoghurt for the improvement of the functional properties of yoghurt and the resulting effects of adding PPF on the physicochemical and sensory properties of the product during a 30 days’ storage pe https://ift.tt/2S5K0BD

Aromas and Flavours of Fruits Aromas and flavours play an important role in horticultural crops’ quality, namely in fruits. https://ift.tt/3gAug30

Ethnic Fermented Food Products of Nagaland, India Ethnic food fermentation process forms one of the oldest methods of food preparation and preservation which not only increases the shelf life of the food but have benefits of improving the physiochemical characteristics and nutritional quality. https://ift.tt/3q7uhPg

Mycotoxins analysis using NIR technology Não é de hoje que sabemos da importância do monitoramento de micotoxinas na agroindústria para a produção de rações. Há algum tempo também temos conhecimento do uso da tecnologia NIR para análises bromatológicas na indústria de alimentos e feed. O... https://ift.tt/3vxN4nW

Invitation share knowledge via Recent Advances in Food Science I am Anton FICAI and I am writing in the name of the platform http://SciEdTech.eu/ inviting you to consider our journal - Recent Advances in Food Science – RAdvFoodSci (ISSN: 2601-5412) (https://sciedtech. https://ift.tt/2TGz1Pw

Application of Proteomics in Food Technology and Food Biotechnology 2017 Application of Proteomics in Food Technology and Food Biotechnology 2017 Application of Proteomics in Food Technology and Food Biotechnology 2017.pdf (903. https://ift.tt/3wA6dab

Methods for Detection of Aflatoxins in Agricultural Food Crops Aflatoxins are toxic carcinogenic secondary metabolites produced predominantly by two fungal species: Aspergillus flavus and Aspergillus parasiticus . These fungal species are contaminants of foodstuff as well as feeds and are responsible for aflatoxin contamination of these agro products. https://ift.tt/3gwmBTp

Water Quality Parameters Since the industrial revolution in the late eighteenth century, the world has discovered new sources of pollution nearly every day. So, air and water can potentially become polluted everywhere. Little is known about changes in pollution rates. https://ift.tt/3gti6Jq

Quality Assessment of Sweet Cherry (Prunus avium) Juice Treated with Different Chemical Preservatives This research was conducted to assess the quality of sweet cherry juice treated with sodium benzoate and potassium sorbate. The samples were packed in 1000 ml PET bottles and stored at ambient temperature. https://ift.tt/3vsChuY

Herbal juice product How to make juice more viscouse without using any artificial chemicals ? https://ift.tt/3wuo7ea

Manufacturing of Potato Chips and its Quality Improvement The current trend in the food industry has shown tremendous growth due to change in lifestyle as well as the variety of taste available outside. Potato chips are on the variety of food that people uses with breakfast as snacks. https://ift.tt/35pJDEZ

Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.) The objective of this work was to determine the effects of blanching and two drying methods, open-sun drying and natural convection solar drying, on the quality characteristics of red pepper. https://ift.tt/3cIrxT0

Mycotoxins: Management and innovative tools for detection Mycotoxins are toxic low molecular compounds produced by the secondary metabolism of certain fungal species and are known to impose severe health effects on both humans and animals. https://ift.tt/3vrdwiX

Investigating Enzyme Activity of Immobilized Candida rugosa Lipase Candida rugosa lipase is a food-grade enzyme that is extensively utilized in the dairy processing industry for milk fat hydrolysis. The enzyme is mainly employed to modify the fatty acid chain length that results in the enhancement of flavors. The hydrolytic activities of C. https://ift.tt/2UajdF1

Determination of The Amount of Food Additives to be Added to Foods Paracelcius in 1473 ‘all substances are poison, no non-poisonous substances. The dose taken determines the toxicity and usefulness of a substance ’. https://ift.tt/3gCliB4

Sampling square root method Does any one having referance or pdf related Sampling square root n method. Plz share https://ift.tt/3vlKiC4

FSSAI Annual Returns Process Can some one please let me know the process to fill the FSSAI Annual Returns for the Previous years 2018-19. Is there any online process please provide me the URL. If offline process if any one have the Manual or documentation please let me know. https://ift.tt/3wywm9m

Effects of Radiation Technologies on Food Nutritional Quality Generally, foods are thermally processed to destroy the vegetative microorganisms for food preservation. However, only thermal treatment triggers many unwanted biochemical reactions, which leads to undesirable sensorial and nutritional effects. https://ift.tt/3xpqn6u

Türk gıda kodeksi gıda ile temas eden plastik madde ve malzemelerin bileşenlerinin migrasyon testinde kullanılan gıda benzerleri listesi tebliği MADDE 1 – (1) Bu Tebliğin amacı; gıda ile temas eden plastik madde ve malzemelerin bileşenlerinin migrasyon testinde kullanılan gıda benzerleri listesini belirlemektir. https://ift.tt/2U4yLKs

Türk gıda kodeksi bebek formülleri ve devam formülleri tebliği MADDE 1 – (1) Bu Tebliğin amacı, bebek formülleri ve devam formüllerinin bileşim, etiketleme, sunum ve reklam gereklilikleri ile bebek ve küçük çocuk beslenmesi ile ilgili bilgilendirme gerekliliklerini belirlemektir. https://ift.tt/3wkwF7t

Türk gıda kodeksi içme sütleri tebliği MADDE 1 – (1) Bu Tebliğin amacı; içme sütlerinin tekniğine uygun, hijyenik şekilde üretimi, depolanması, taşınması ve piyasaya arz edilmesini sağlamak üzere özelliklerini belirlemektir. MADDE 2 – ( l ) Bu Tebliğ içme sütlerini kapsar. Çiğ sütü kapsamaz. https://ift.tt/2RSjITq

Türk gıda kodeksi gıda ile temas eden madde ve malzemelere dair yönetmelik BİRİNCİ BÖLÜM Amaç, Kapsam, Dayanak ve Tanımlar Amaç MADDE 1 – (1) Bu Yönetmeliğin amacı, gıda ile doğrudan ya da dolaylı olarak temas eden veya temas etmesi beklenen madde ve malzemelerin; insan sağlığının yüksek seviyede korunmasının sağlanması ve tüketici çıkarının https://ift.tt/3gi2QyB

Türk gıda kodeksi vücut ağırlığı kontrolü için diyetin yerini alan gıdalar tebliği MADDE 1 – (1) Bu Tebliğin amacı, vücut ağırlığı kontrolü için diyetin yerini alan gıdaların bileşim, etiketleme, sunum ve reklam gerekliliklerini belirlemektir. https://ift.tt/3ggjA9I

Türk gıda kodeksi beslenme ve sağlık beyanları yönetmeliği MADDE 1 – (1) Bu Yönetmeliğin amacı, tüketiciyi en üst düzeyde korumak için son tüketiciye arz edilen gıdalardaki beslenme ve sağlık beyanlarına ilişkin kuralları belirlemektir. https://ift.tt/3vjKEsT

Hello, Is there a way or a technique to reduce the odor of the powders? 1 post - 1 participant Read full topic

May you suggest the best way of extracting wax from banana leaves and peels without Browning. I want to use that extract to measure it’s natural preservative effect in unpasteurized juice. Browning may oxidize the polyphenols one of the antibacterial and antimicrobial compound In wax which it’s absence may reduce it’s preservative effect. I hope u can help me the best method for extraction. 1 post - 1 participant Read full topic

Türk gıda kodeksi gıda katkı maddeleri, gıda enzimleri ve gıda aroma vericilerine ilişkin ortak izin prosedürü hakkında yönetmelik BİRİNCİ BÖLÜM Amaç, Kapsam, Dayanak ve Tanımlar Amaç MADDE 1 – (1) Bu Yönetmeliğin amacı, tüketici ve insan sağlığının, tüketici haklarının korunmasını da göz önünde bulundurarak; a) Gıdalarda kullanılan gıda katkı maddeleri, gıda enzimleri, gıda aroma vericileri, g https://ift.tt/3cECGE5

Türk gıda kodeksi gıdalara vitaminler, mineraller ve belirli diğer öğelerin eklenmesi hakkında yönetmelik MADDE 1 – (1) Bu Yönetmeliğin amacı, tüketicilerin en üst düzeyde korunmasını sağlamak amacıyla vitaminler, mineraller ve belirli diğer öğelerin gıdalara eklenmesine ilişkin usul ve esasları belirlemektir. https://ift.tt/3cC6bGJ

Türk gıda kodeksi̇ hızlı dondurulmuş gıdaların depolanması, muhafazası ve taşınması sırasında sıcaklığın i̇zlenmesi̇ hakkında tebli̇ğ MADDE 1 – (1) Bu Tebliğin amacı; hızlı dondurulmuş gıdaların depolanması, muhafazası ve taşınması sırasında sıcaklığın izlenmesi ile ilgili kuralları belirlemektir. https://ift.tt/3znbCmE

Ccp decision tree and ra matrix CCP decision tree shows the possible risk to occur and how to control them in a production plan whereas RA matrix provides the severity of possible risk that can occur that is graded in numbers. you would need both in HACCP. https://ift.tt/3ggvGzp

Türk gıda kodeksi hedef dışı yemlere taşınması önlenemeyen koksidiyostatların ve histomonostatların hayvansal gıdalardaki maksimum miktarları hakkında yönetmelik MADDE 1 – (1) Bu Yönetmeliğin amacı; hedef dışı yemlere taşınması önlenemeyen koksidiyostatların ve histomonostatların hayvansal gıdalarda bulunabilecek maksimum miktarlarının belirlenmesidir. https://ift.tt/3pOO2dW

Türk gıda kodeksi̇ hazırlama yönetmeli̇ği̇ MADDE 1 – (1) Bu Yönetmeliğin amacı, Ulusal Gıda Kodeks Komisyonunun oluşumu, çalışma usul ve esasları ile gıda kodeksi hazırlama usul ve esaslarını düzenlemektir. https://ift.tt/3iBLRsJ

Türk gıda kodeksi aroma vericiler ve aroma verme özelliği taşıyan gıda bileşenleri yönetmeliği BİRİNCİ BÖLÜM Amaç, Kapsam, Dayanak ve Tanımlar Amaç MADDE 1 – (1) Bu Yönetmeliğin amacı, tüketici ve insan sağlığını, tüketici haklarını, gıda satışında adaletin sağlanmasını ve uygun durumlarda çevrenin korunmasını da göz önünde bulundurarak, gıdalarda kullanıl https://ift.tt/3cECFQx

Türk gıda kodeksi bulaşanlar yönetmeliği MADDE 1 – (1) Bu Yönetmeliğin amacı, gıdalarda bulunabilen belirli bulaşanların maksimum limitlerini belirlemektir. https://ift.tt/3wjB36t

Yalancı tavuk vebası hastalığına karşı korunma ve mücadele yönetmeliği BİRİNCİ BÖLÜM Amaç, Kapsam, Dayanak ve Tanımlar Amaç MADDE 1 – (1) Bu Yönetmeliğin amacı; kümes hayvanlarında, yarış güvercinlerinde ve diğer kapalı beslenen kuşlarda yalancı tavuk vebası (Newcastle) hastalığına karşı hazırlıklı olunması, hastalıktan korunması ve ha https://ift.tt/3wjjbZF

What is dextrose equivalent? The degree of conversion of starch is measured by “Dextrose Equivalent (DE)”. This term is the sum of the reducing sugars expressed in grams of anhydrite D-glucose in every 100 g dry matter of glucose syrup. The degree of hydrolysis of starch determines the composition of the final product. https://ift.tt/2TqPnfb

Bombus arısı yönetmeliği BİRİNCİ BÖLÜM Amaç, Kapsam, Dayanak ve Tanımlar Amaç MADDE 1 – (1) Bu Yönetmeliğin amacı; yerli gen kaynaklarımızdan olan bombus arısının doğadan toplanmasını ve yurt dışına kaçırılmasını önlemek, denetimli koşullarda yetiştirilmesini teşvik etmek, sağlıklı ve kal https://ift.tt/3iBAnFz

Robocash - asiatische P2P Kredite mit über 12% Rendite vergeben Im Februar 2021 habe ich mein erstes Geld auf Robocash angelegt und war gespannt wie es im Vergleich zu meinen anderen P2P Erfahrungen bei Bondora, Estateguru, ReInvest24, Bondster, Twino, EvoEstate, Kviku, Greenvesting und Moncera laufen würde. https://ift.tt/3gejb7w

Moncera - Baltische P2P-Kredite mit über 11% Rendite Im November 2020 habe ich mein erstes Geld auf Moncera angelegt und war gespannt wie es im Vergleich zu meinen anderen P2P-Erfahrungen bei Bondora, Estateguru, ReInvest24, Bondster, Twino und EvoEstate laufen würde. (Den Artikel, was ist P2P überhaupt, findest du hier). https://ift.tt/3iFbVmO

EvoEstate – In P2P-Immobilien, -Kredite und -Beteiligungen für bis zu 30% Rendite in ganz Europa investieren Im Juni 2020 habe ich mein erstes Geld auf EvoEstate angelegt und war gespannt wie es im Vergleich zu meinen anderen P2P Erfahrungen bei Bondora, Estateguru, ReInvest24, Bondster und Twino laufen würde. (Den Artikel, was ist P2P überhaupt, findest du hier). https://ift.tt/2Ts7npa

REINVEST24 – DIE P2P REAL ESTATE PLATTFORM Seit dem 25.02.2019 bin ich auf der P2P Plattform ReInvest24 investiert. ReInvest24 ist eine Real Estate crowdfunding Investment Plattform aus Estland (Was ist crowdfunding?). Ist es möglich diesem Fintech Unternehmen zu vertrauen und passives Einkommen zu generieren? https://ift.tt/3vhuL68

Bondster - P2P Kredite für 12% Rendite in 8 exotischen Ländern vergeben Im Dezember 2019 habe ich mein erstes Geld auf Bondster angelegt und war gespannt wie es im Vergleich zu meinen anderen P2P Erfahrungen bei Bondora, Estateguru, ReInvest24 und Twino laufen würde. (Den Artikel, was P2P überhaupt ist, findest du hier). https://ift.tt/2SlyAdn

Twino Im Mai 2018 habe ich mein erstes Geld auf Twino angelegt und ich war gespannt wie Twino sich im Vergleich zu meinen anderen P2P Erfahrungen bei Bondora, Estateguru, ReInvest24 und Bondster verhalten würde. (Den Artikel, was P2P überhaupt ist, findest du hier). https://ift.tt/3iyLEGH