Food Science & Technology

Low fat Whip topping cream (below 10 % fat) is not properly stable after whipping can we increase it. 1 post - 1 participant Read full topic

Designing a Food/Water Microbial Testing Lab I am trying to design a food & water microbial and physio-chem lab in the meat processing industry that I am currently working in. I need advice for a basic setting/plan and the requirement for a lab within our QA and R&D departments. https://ift.tt/3G1Y3LX

How to smoothen konyaku jelly product From.what I remember there are special carrageenan for that purpose. Not just any carrageenan you buy from suppliers. The one I made two decades back for my employer came from, FMC carrageenan, called Gelcarin… Just like Jello. https://ift.tt/3ms1nZL

Shelf life of Australian red meat Australian meat has a reputation around the world for excellent shelf life. The Australian meat industry produces meat products with shelf lives ranging from a few days (entire cuts, roasts and ground meats) to several months (vacuum-packed primals) to more than one year (frozen manufacturing meat). https://ift.tt/3nX8iei

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

Brix Consultancy Chocolate enrobing machines and cooling tunnels. https://ift.tt/3lfuE98

NOAEL and LOAEL? What is the difference between NOAEL and LOAEL ? In my thinking the two terms are kind of the same. NOAEL is the level below which no adverse effects are observed. https://ift.tt/3HWc8fD