Extraction of enzymes
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That question is more of an academic relevance than a practical importance Generally fruits contains enzymes like amylase that convert starch in green fruit to sugars in ripened fruits,i.

Durain Ice cream
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The Product Development Centre of the company comes up with a new Durian ice cream. The sensory panelists test the product and discovered that the texture of the ice cream is gritty and not smooth. Explain why this happens and suggest a new ingredient to overcome the problem.

Is use of yeast or other starter culture in Idli/Dosa fermentation is considered as use of preservatives?
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If we plan to use yeast or any other starter culture to ferment the dosa/idli batter, is that considered has use of preservatives and not 100% Natural? Will use of these culture affect the shelf life of batter for better or worse ? or will this affect the taste of the final product?

Can I sterilize a salami, what conditions would it be?
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Could you give us more details? What are your product and process details?

Technical sales job after B.tech food technology is it a good option please suggest
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Practically in this pandemic times in a country overpopulated of similarly qualified candidates, you can’t afford to be choosy ,especially if you lack work experience yet.

Food can Packaging
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Where are you located?

Development black seed oil functional food biscuit
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Demand of nutrition based functional food biscuit increasing rapidly due to the increasing awareness about the health, avoiding unhealthy backing foods and sufficient amount of nutraceuticals activities .

Why does the shellac peel off after it has dried on dragees?
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You shoukd try using different shellac source or glazing agents Never had problems before with CAPOL products…

Tulum Cheese
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Cheese is the most diverse dairy product in the world. It is likely that Asian nomads were the first to discover cheese. The nomads, who received almost all of their livelihoods from the animals they fed, used the animal’s tripe or untanned leather bags to store food.

What is SOP for determining the Moisture content of Dates and Nuts based energy bar?
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It depends of the kind of equipment that you use to make the determination, usually if you use a moisture content analyser, you can have your result in minutes, but they are not cheap If you apply something like 100 °C for 3 hours is because you have an oven, and after the 3 hours you have to place