Food Science & Technology

Nanostructured colloids are materials with at least one dimension in the nanometer range ( Nanostructured colloids can be naturally present in food or they can be synthetically manufactured and added during different stages of food production and packaging. The building blocks of nanostructures in food consist of organic molecules (proteins, lipids, saccharides), inorganics (metal and metal oxides, carbon-based materials, clays) and combined organic and inorganic compounds. Some examples of nanostructured colloids naturally occurring in food include fat globules in homogenized milk, casein micelles, β-lactoglobulin fibers in milk. Synthetically manufactured colloids (artificial and engineered) include nanoemulsions, nanomicelles, nanocapsules, nanofoams, nanoliposomes, nanogels, nanofibers, metal and metal oxide nanoparticles. Synthetically manufactured nanostructures are normally added in food to enhance solubility, improve bioavailability, protect the biologically active compounds...

Dears Greeting Is there any one have an experiement in producing peanut butter. I wonder to know what additives must be add to protect the butter from deterioration and what the proper method and material that must use to do CIP for the equipments? Regards 1 post - 1 participant Read full topic https://fstdesk.com/t/cip-in-peanut-butter-manufacturing/5172

Dear FSTDESK Android APP users; we had some problems about updating the our app so we published a new app for FSTDESK. Please download the our new app via below link and after downloaded delete old one. It would be very appreciated if you give us a 5 stars rating on Google Play Store Thank you. play.google.com FSTDESK - FOOD SCIENCE & TECHNOLOGY FSTDESK is a community board focused on food science and technology. This is an android application which you can browse FSTDESK community and can keep update about new topics and posts. FSTDESK is an unique community forum / forum focused only food science and technology. All members of this forum are food professionals as food engineers, food scientists, food technologists, food technicians, food safety experts, haccp experts . You can join the forum freely and ask any question related with... Free 1 post - 1 participant Read full topic https://fstdesk.com/t/...

determining residual chlorine by iodometric method using acetic acid ,potassium iodide,starch indicator and than titrate with sodium thiosulphate but the problem is some time yellow color not appear after adding potassium iodide and also in every trials blue color not appear after adding starch indicator please provide me solution by finding gaps/problem during this test. 1 post - 1 participant Read full topic https://fstdesk.com/t/water-testing-method/5147

Hello fellow food scientist. I am producing a wine locally using mango fruit. The wine is undergoing production process I.e fermentation. I use yeast (saccharomyces cerevisae) as the fermentation agent. I do take the pH on daily basis. I need your suggestions and opinions on the production. Is there anyone who knows how the alcohol content can be determined. Thanks in anticipation 5 posts - 3 participants Read full topic https://fstdesk.com/t/traditional-wine-production/5137

Please help me research topic on food biotechnology or food microbiology for my masters 9 posts - 2 participants Read full topic https://fstdesk.com/t/food-biotechnology/5136

How can we increase the shelf life of dried fish? Thank you 5 posts - 2 participants Read full topic https://fstdesk.com/t/how-can-we-increase-shelf-life-of-dried-fish-for-commercialisation/5135