Food Science & Technology

Dietary Fiber and Availability of Nutrients: A Case Study on Yoghurt as a Food Model Dietary fibers are consumed from cereals, fruit and vegetables, but now are also added in purified form to food preparations since the roles of dietary fibers in preventing and treating some diseases have been well documented. https://ift.tt/3j8AkzN

Preservation of Seafoods by Hurdle Technology Fish and seafoods are a highly perishable product due to the biochemical composition and the high microbial load on the skin and gills of fish. The natural microflora that is more adopted to low temperatures results in lower thermal bacterial shock at the storage temperature. https://ift.tt/3zX9PEs

Product development of salted - pepper peanuts Salted peanut is a simple but popular snack, made from raw shelled peanuts ( with skin or skinless,) which is fried then salted and seasoned with spices that vary according country and taste . There fore you had to make your own based on empirical information. https://ift.tt/3xdJgsx

Organic & Naturality label/ certification (food supplements) Hi All, I am looking for labels and certification bodies allowing to prove the degree of naturality of food products the same way this can exist in the cosmetics industry. Can someone help? Many thanks in advance. https://ift.tt/2WrR0un

Technical or Business Co-Founder (Cohort Autumn 2021) Do you have a scientific, technical or business background and want to be part of revolutionising the future of food? Join us as a commercial or technical founder to build a scalable high-impact startup that creates a better future for humans, animals and the planet. https://ift.tt/3iZVIXY

How i can get job in food sectors Whether you are looking for a new career opportunity or new talent for your team, IFT's Career Center is the premier destination to help you find or fill a position in the science of food. https://ift.tt/3rKMyCs

Hi , Can any one help me with recipe for the product development of pepper - salted peanut with less oil and even coating… 1 post - 1 participant Read full topic

How to manufacture thahina and it’s by product hummus in can and to increase shelf life by freezing? 1 post - 1 participant Read full topic

Hello We want to make a coffee flavoured CSD with libido boosting properties. Please help me on any suggestions about supplements or rather ingredients to add to achive this CSD means Carbonated Soft Drink Thanks in advance 1 post - 1 participant Read full topic

How to develop turmeric latte?? 1 post - 1 participant Read full topic

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, kindly please assist if you know the simple way of making it 1 post - 1 participant Read full topic

I want to develop turmeric milk what ingredients will make different? 1 post - 1 participant Read full topic

Hello everyone, I’d love your advice… Can we use L-theanine in beverages? Are there any restrictions? Thx dears… 1 post - 1 participant Read full topic

As Ricky Bobby says, “If you ain’t FIRST, you’re last.” MicroThermics will be presenting: UHT/Aseptic Processing Considerations for Low Acid Plant-Based & Dairy Products at Institute of Food Technologists (IFT) FIRST virtual conference July 19th thru 23rd. Come innovate with us! IFT FIRST Registration Page PF Ad 1200×1600 263 KB 1 post - 1 participant Read full topic

If I plan to produce an organic product and it will contain a natural flavour… but the flavour contains proplyene Glycol (carrier ~93%) Does Saudi Arabia consider PG as synthetic solvents? 1 post - 1 participant Read full topic

I have to make biscuits from sago and samo rice so which other ingredients are to be used for enrichment 1 post - 1 participant Read full topic

while retorting the payasam using rice ada, the product is getting thickened which will be not consumer acceptable . is there any additive for anti thickening of this product. thank you 1 post - 1 participant Read full topic

Which ingredients can add for protein Chiwda?? which does not contain carbohydrates n should nutritional chiwda. 1 post - 1 participant Read full topic

Can anybody share latest technologies and new products in beverage industry. 1 post - 1 participant Read full topic

Hello friends. As you know, the use of Glucose and Fuructose inverted sugars, known as corn syrup, is common in the world. The main factors in the use of these sugars are that they prolong the shelf life and provide physical advantages to the products they are used in. The fact that there is a lot of interest in these types of sugar has brought corn production to crazy levels in the world. There is a product in Turkey that has just been completed and whose R&D studies have been terminated. An enzymatic reaction that causes the inversion of sucrose into Glucose and Fructose. It is a sugar that you can use in all food businesses that have to use glucose, including the jam, marmalade and fruit juice sector. There are many countries and companies that perform enzyme inversion, but with the method they use, this process is carried out under vacuum at high temperatures for as long as 70 hours. With this new method, the inversion is completely finished in 6 hours at 75 degrees Celsius

How can we fortified chocolate and what ingredients to be used for the fortification. How can we improve quality 1 post - 1 participant Read full topic

Soda making What are the most popular soda flavours in your country and what Brix of sugar is allowed in your country, 4-12 Brix? https://ift.tt/3waNVv1