Protein in the extrusion process
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Hello to everyone. Someone can help me to said me if you can lost protein in the extrusion process as an example if you have a soy flour with 50% protein, the TVP must have at leaast the same protein, isn’t it ?.

Alternate of non food grade ingredients
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In Pakistan, sweet manufacturers excessively used rangulate or rangkat. Kindly share me any food grade alternative

Shelf life extension of papad
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Hello everyone, I am looking for suggestions on how we can enhance the shelf life of papad which is generally served as an appetizer in India. The current shelf life of the product is 15 days.

Crystallisation of honey
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Honey is a supersaturated solution of sugars glucose and fructose, along with sucrose and other sugars.So at room temperature it will crystallize. You don’t want it to crystallized store at 40 deg C so the sugar will remain in solution

Sugar free Protein bar
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Use inulin and sweetener like sucralose or erythritol. Bind together the bar with gum Acacia solution.

Nanoliposome technology for the food and nutraceutical industries
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Nanoliposome technology for the food and nutraceutical industries Trends in Food Science and Technology

Dietary Fiber and Availability of Nutrients: A Case Study on Yoghurt as a Food Model
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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.

Preservation of Seafoods by Hurdle Technology
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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.

Product development of salted – pepper peanuts
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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.

Organic & Naturality label/ certification (food supplements)
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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.