Postharvest Handling Practices and Perception of Potato Safety among Potato Traders in Nairobi, Kenya
https://ift.tt/jpwqGX8
Postharvest handling of the potato is an important factor not only in preventing postharvest losses but also in maintaining its safety and nutritional quality.

Vanilla flavored seasoning
https://ift.tt/nFwJlGb
Hi there, Has anyone come across vanilla flavoured milk powder based seasoning for corn based (extruded) product? Target group is: Children. Thanks and Regards.

Extruded Corn snacks
https://ift.tt/j2rSz4v
Fried corn snacks are more chrunchier than baked ones. You can also try flash frying after baking which also give good result. It depends on the type of process, moisture content post extrusion and the recipe used. If you add some lentil the cruchiness improved.

White dots on Soy drink’s surface – Does anyone knows why?
https://ift.tt/Zb2AD9e87
We have been detecting a defect on a Soy Drink UHT Beverage. The picture below is from a Soy Vanilla drink without coloring, which has the following ingredients list: Soy base (10% soybeans, water), sugar, sea salt and flavors.

Titanium dioxide banned in Europe
https://bit.ly/32Ik0S9
As you know titanium dioxide banned in Europe and just six monts left to find new alternatives for manufacturers. What do you think about this ban and new alternatives?

What are the main Criteria to include in monitoring of pH in Meat & Water?
https://ift.tt/3KQiVJd
I have just purchased a HI98163 Professional Portable Meat pH Meter, and want to build a working document/sop in monitoring in our Butchery and Small-Goods factory (Meat Processing Plant).

Shelf life of Fried Shallots
https://ift.tt/3H7xu9a
If you are in the middle east where room temperature can reach above 40 degrees then its wise to put the fried shallots in cool condition in air tight packages not exposed to light.

Do prebiotic in food product attract mold growth?
https://ift.tt/3Ayq6Rw
Hello, I prepared one probiotic breakfast cereal for which I used Inulin as prebiotic and bacillus coagulans as probiotic. Minimum shelf life of the product I expected 6 months but just after 3 months there I observed mold growth.

Yoghurt analysis
https://ift.tt/35llmmJ
I need your ideas, suggestions and recommendations on the appropriate machine to use for analysing the physiochemical properties (like fat, SNF, etc) of yoghurt. Most milk analysers I’ve used go faulty over time even with proper cleaning and calibration.