Salt inclusion
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There are conversion apps in the web if you search for it. But you can do it the conventional way…Try to thibk and understand first whats is grams per liter and percentage…Then use arithmetic to get your values…
Beer filtration
Beer filtration
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Hello, I want to make a beer filtration experiment in laboratory conditions, and I want to use filter powder, Can you give me advice How to conduct beer filtration, which equipment do I need? and Which type of filter is suitable. Thank you
Coconut water preservation
Coconut water preservation
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Scientists at the Indian Institute of Technology, Kharagpur have found a new method to increase shelf life of tender coconut water. They claim that it can help retain original taste of coconut water for as long as up to 18 weeks.
Flavor lock Processing
Flavor lock Processing
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Hello everyone I have doubt regarding flavor lock processing. What is the mechanism behind flavor lock processing? . What is the benefit of flavor lock processed food?.
Looking for gummy based machinery in south India
Looking for gummy based machinery in south India
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If any have knowledge or contacts please share with me.
Labelling of Jars before fillings of Jars during Powder filling
Labelling of Jars before fillings of Jars during Powder filling
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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.
FoodScanner – Interesting Research
FoodScanner – Interesting Research
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I have seen something relative as technique in Greece in the production of Greek mastic, but there it is used only to categorize products according their quality.
Non thermal processing (Pulsed-light) of fruit juices
Non thermal processing (Pulsed-light) of fruit juices
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Hello everyone, I’m working on pulsed light processing of liquid food products. I came across the upper limit for the pulsed light irradiation as 12 J/cm2 (fluence), recommended by US-FDA (CFR – Code of Federal Regulations Title 21).
Plant based meat alternatives by cooking extrusion
Plant based meat alternatives by cooking extrusion
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Protein dispersibility index as an indicator of adequately processed soybean…
Nutracuetical formulation developmnent
Nutracuetical formulation developmnent
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If you develop a new product you have to make sufficient background study thats how competent research workers do. Incompetent ones want to ask to be fed with information but thats not productive nor will it help develop their research abilities.