Introduction to the microbiology of food processing
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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.

Food Additive
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Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes antioxidants; food preservatives; food coloring agents; flavoring agents; anti-infective agents; vehicles; excipients and other sim

Nutritional Value of Grain-Based Foods
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Grains are fundamental in the daily diets of many people worldwide; they are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, and snacks.

Biscuit and bakery products
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Hello, guys am currently working on a biscuit recipe which I have progressed very well on the recipe except that the biscuit is still tough and I don’t get to have those air spaces/porous spaces in the biscuit. can anyone please tell me what I can do here?

Antifoaming agent
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Dear fstdesk Greeting Regard to my subject I am looking for method for adding an antifoaming agent to frying oil. Most food additives literature’s mention the dosing percentage only, and I didn’t find any thesis highlight to the proper method of addition.

What do you think about GMOs?
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What do you think about GMOs? Here are some explanations from FDA.

Puff pastry
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hi everyone! In the company I work for, we sell puff pastry dough to our customers. When our customer analyzes the puff pastry, the pH level of the product is high. The water and salt values ​​are ideal, but the pH is high. What are the reasons for pH increase during puff pastry storage?

Sodium alginate
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The chemistry of alginate gelling is well known…as a food technologist you should be familiar with it. If not its primarily divalent – univalent ion exchange.The soluble sodium ion in sodium alginate is displaced by calcium ions forming the denser calcium.alginate gel…

Determining the chloride
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To determine the chloride in water I tested the chloride test of water.

Trans fat in Bakery products
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Yes, with more regulations and labeling requirements, and especially since bakery products might have trans fats, they are now wanting to have this analysis.